The origins of our Lincang Ripe Pu Erh loose leaf tea
Complex and full-on flavour, this ripened Pu Erh tea has been crafted by farmers within the special Lincang prefecture of Yunnan province, known for producing exceptional aged pu erh teas.
Skillfully produced from a single origin Chinese black tea, the leaves are plucked from mature Camellia Sinensis tea plants before being gently rolled and sun-dried. Following this, the tea undergoes a medium fermentation process where it ripens, or ages, in a humid environment. Our Lincang Puerh has been aged since 2012, and the result is a loose-leaf Puerh tea that appears curled, earthy and brown, and yields a deep amber infusion.
The flavour of this fine Pu Erh has everything you should expect from a tea that has undergone a well-controlled ageing process; deeply earthy, complex and musky with hints of wet woodland and a sweet, satisfying finish displaying notes of fig and plum.
How to brew this Pu Erh tea
The traditional Chinese method of brewing tea, known as Gong Fu, is our preferred method here. Using a gaiwan, place 3g of loose leaf and cover with boiling water. After 5seconds, throw away the infusion and proceed to re-steep for 4 - 5 mins. Thus, this tea can be resteeped up to ten times by increasing the brew time by half a minute each time.
Storage of tea
The best way to store this tea is in the caddy in which it comes in, placed in a cool and dark environment where the temperature is between 10-35° C and the humidity between 50-75. Stored in the correct conditions, this tea will develop a better aroma and taste as it ages.
If you love a ripened Pu Erh tea, then our Ripened Cooked Pu Erh cake is perfect, or for something with a slightly greater depth of flavour, the Raw Pu Erh Cake is ideal.