Long celebrated as the heartland of China’s iconic fermented tea, Pu’er in Yunnan province is undergoing a quiet transformation.
Known globally for its namesake pu-erh tea, the region is now seeing a shift in its beverage identity as local producers and brewers tap into China’s growing coffee culture.
At a serene mountainside café, barista Liao Shihao exemplifies this evolution—serving steaming cups of coffee made from locally grown beans.
While Pu’er tea has been steeped in tradition for centuries, younger Chinese consumers are increasingly favoring modern brews like espresso, lattes, and flat whites.
In response, tea farmers are expanding their offerings to include coffee cultivation and preparation, blending heritage with contemporary demand.
This pivot not only reflects changing tastes but also positions Pu’er as a new frontier in China’s specialty coffee scene—redefining the beverage landscape from tea stronghold to dual-drink destination.
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