It’s no secret that we get really excited about terroir—on how the flavor of something is influenced by the specific land it has been grown on. Wine and chocolate are not the only delicacies where this principle holds true. It also applies to tea.
For true tea aficionados, Pu'er needs no introduction. Exclusively grown in the Yunnan province of China, and one of the only teas to earn an official designation of origin, Pu'er sits at the apex of the world of tea. Like Ecuadorian cacao, it is backed by thousands of years of tradition.
But the parallels don’t stop there. Raw Pu’er is also fermented and aged—in some cases up to 20 years. This is how it acquires its distinctive flavors, which can range from woodsy to fruity and floral.
Several years ago, we started aging our chocolate with raw pu’er tea. Now it’s finally ready to share.
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