Pu'er Black – Organic Pu'er black tea (camellia sinensis assamica)
Pu'er Green – Organic Pu'er green tea (camellia sinensis assamica)

Pu'er Black – 58-87mg
Pu'er Green – 41-61mg

The amount of caffeine that each tea contains is not as important as the effect it will have on you. Generally, tea-caffeine is time released which means you will experience a slower onset that sustains over a longer period of time (several hours) and then tapers off gradually. Most will find tea caffeine more 'mellow' with no sudden cortisol and anxiety triggering onrushes. The time release mechanism is the result of caffeine molecules and catechins binding together in larger molecules in tea. Caffeine is not released until this larger molecule is broken and absorbed in your gut. Depending on how you respond to caffeine, this could also mean you experience the slight effects of caffeine for a longer period than you anticipate so be careful of drinking tea too late in the day if you are sensitive to caffeine.

There is a difference between caffeine in black and green teas with black tea caffeine being more immediately bioavailable (and therefore less time-released and more dramatic) and green tea caffeine being more time-released and more mellow since green tea contains higher levels of catechins.

28 servings per carton

Pu'er Black – silky, woody, and robust
Pu'er Green – silky, fresh, and aromatic

These teas are wild-harvested from 250 year old tea trees living symbiotically in a primordial forest where life thrives unhindered - the natural cycle of life and death of plants and weeds create a rich environment teeming with biodiversity. The leaves of this ancient tea varietal are more concentrated in polyphenols than all other teas and are host to precious microbiota that ferments our Tea Crystals, turning them darker with time. Growing deeper than any other tea varietal, roots from these ancient tea trees stretch deep into the earth, acting as a conduit for rare minerals, microbial diversity and precious nutrients to its dense leaves.

They can be compared to kombucha except they are dry in nature and do not require sugar to ferment. The probiotics in Pu’er tea metabolize polyphenols for fermentation. Whereas the probiotics in kombucha metabolize sugar for fermentation. The probiotics in Pu'er tea are also natural and indigenous to the tea leaf (they are already living on the tea leaf), whereas probiotics in kombucha are typically cultured and added.

Prebiotics are substances that the probiotic microorganisms (beneficial bacteria and fungi) in your gut feed on. The byproducts of this process are called metabolites. Much like the way yeast consumes sugar and produces alcohol. Following this analogy: yeast = probiotic, sugar = prebiotic, alcohol = metabolite.

Probiotics are a mix of bacteria, fungi and microbes that are understood to be beneficial to health. The types are vast in quantity and only a small number can and have been identified.