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An extremely rare, epicurean loose leaf tea from Malawi. Fermented teas are rarely found outside of China - and very rarely of this quality. An extraordinarily innovative and delicious tea, this was developed by Alex Kay at Satemwa using using sake koji to start the fermentation process. His dedication to creating new teas never ceases to blow our minds. Despite being a ripe (shóu) pu'er, we think this has a depth of flavour comparable (possibly better) to older, far more expensive raw (shēng) pu'ers. Also known by a myriad of different spellings - puer, pu'erh, puer, puerh, pu-er, and pu-erh are all used.