Shu Pu-erh Li Haoqiang Kunming Probiotic, 2020, 36 g

Li Haoqiang Shu Pu-erh is a modern ripe pu-erh from Yunnan, crafted using the classic wet-piling method with the addition of probiotic cultures. In China, such teas are now at the peak of popularity, as they combine the traditional taste of pu-erh with natural gut-health support and a pleasant, comforting effect after meals.

Origin and raw material

For probiotic shu pu-erh, large-leaf sun-dried Yunnan mao cha is used. During fermentation, beneficial microorganisms are introduced, giving the tea a clean, soft and balanced taste. This technology creates pu-erh without excessive earthiness, with a deep, rich liquor and gentle sweetness.

Taste and aroma

• deep dark-ruby liquor;
• notes of cocoa, caramel, malt and dried fruits;
• minimal earthiness and no raw or harsh tones;
• a long, smooth, slightly sweet aftertaste.

Why probiotic shu pu-erh became a trend in China

Since 2019, the “益菌普洱” (probiotic pu-erh) segment has grown rapidly and become one of the most dynamic in the Chinese tea industry. The reason is simple: modern consumers want not only delicious tea but also a drink that provides physical comfort.

Probiotic pu-erh:

• supports natural gut microbiome balance;
• promotes easy digestion after meals;
• is gentle on the stomach compared to strong black tea or coffee;
• gives a feeling of warmth and “lightness inside”;
• is comfortable even for beginners who dislike strong earthy notes.

Why choose probiotic pu-erh

Probiotic shu pu-erh is the evolution of classic pu-erh. It is designed for people who want to drink tea every day and feel good. With the involvement of additional cultures of microorganisms, the fermentation becomes smoother, and the taste much softer and cleaner.

• gentle on digestion;
• suitable for evening use (no sharp stimulation);
• combines benefit and enjoyment;
• ideal as a “comfort tea” after lunch or dinner;
• a trendy choice in China among young people and office workers.

Li Haoqiang Probiotic Shu Pu-erh — a new level of tea culture

A separate direction within probiotic pu-erh is represented by the Li Haoqiang (李浩强) line — one of the most influential promoters of functional pu-erh in China. This tea became a true phenomenon thanks to the combination of modern science and traditional craftsmanship.

Li Haoqiang Shu Pu-erh:

• uses advanced probiotic fermentation;
• belongs to the category of “functional teas” (功能茶) — meaning “more than just tea”;
• has an exceptionally clean, safe and controlled taste;
• has gained millions of fans in China as a “daily comfort tea”;
• is considered a premium modern interpretation of classic shu pu-erh.

How to brew probiotic shu pu-erh

• Tea amount: 5–7 g per 120–150 ml;
• Water temperature: 95–100°C;
• Rinse: 1–2 quick washes;
• First infusions: 8–10 seconds;
• Teaware: gaiwan, clay or glass teapot.

When it tastes best

• after meals — for gentle comfort;
• in cold seasons — as a warm, soft drink;
• for daily drinking without harsh notes;
• as a trendy gift for modern tea lovers.

Probiotic shu pu-erh (益菌普洱) combines traditional taste, modern science and one of China’s most popular tea trends. A functional drink that brings warmth, comfort and softness every day.