Premium ripe puerh tea.
Shu puerh 熟普洱茶 is a tea that is popular with a wide range of people and very popular in dim-sum restaurants across South East Aisa. The Shu puerh method was developed in the 1960's in order to try and recreate the secondary ageing process that naturally occurs with puerh tea stored in the right conditions.
Ripe shu puerh is often sort out by people with sensitive stomachs or those looking for an excellent digestif. Our ancient tea tree ripe puerh, uses select hand picked tea leaves from across Bu Lang mountain which are then processed carefully to produce this excellent tea. Full of flavour and character, this will only get better with age. This pressing is using a blend of 2013 harvested teas which have been stored in Menghai throughout. We pressed this tea in 2019.
Why not try this tea today? The level of complexity combined with it's smooth taste on the lips and long lingering finish will have you coming back from more. Very accessible Shu Puerh which is suited to many people's tastes.
Shu Puerh Tea
Shu Puer is the fermented version of raw Puer tea. The fermentation process is used to smooth out the rough edges of younger raw Puer and create a new tea with different character. The resulting tea is darker, smoother and has an entirely different flavor profile from raw Puer.
Menghai, Xishuangbanna, Yunnan 云南省西双版纳州勐海
Menghai county is made up of 6 main towns, including Menghai town and Mengzhe, Daluo, Menghun, Mengzhe, Mengman and Meng’a as well two townships, Mengsong and Mengwang. Menghai county is located in the very south west of Xishuangbanna Prefecture, which borders Myanmar. The county is home to several of Yunnan’s main ethnic minorities including Dai, Hani, Lahu and Bulang.
Menghai is a renowned area for Puerh and black tea production, is the base for several of the larger tea factories as well as numerous smaller and family operations.
Menghai is blessed with stunning forests and a diverse range of habitats, home to 58 species of rare and endangered plants as well as 361 species of animals, 249 birds, 45 reptiles and 1136 species of insects!
Brewing Shu Puerh Tea in a YiXing Teapot or Gaiwan
Vessel Capacity: 150 - 200ml
Tea Quantity: 8g (loose leaf)
Water Temperature: 100c
People / Servings: 4
Medthod: Pre-warm the teapot or gaiwan with boiling water and empty. Add the chosen amount of tea leaf, rinse the tea with a little hot water and then discard the water. Next refill the tea pot and follow the infusion times below.
Infusion Times (in seconds):
1st = 60.
2nd = 45.
3rd = 60.
4th = 90.
5th = 120.
6th = 150.
7th = 180.
Please visit our online tea brewing guide, which includes different methods and infusion times for all tea types.