This premium ripe Pu erh tea produces a dark red brew with a mild, earthy flavour. Ripened Pu erh - also known as ‘Cooked’ Pu erh or ‘Shou’ - is made in Yunnan, China by using a clever method, that imitates the long aging process of the original Pu erh teas, which take years to develop flavour complexity.
The process approximates the aging process, by prolonged bacterial and fungal fermentation in a warm and humid environment. Under controlled conditions, producers use a technique called ‘Wet Piling’, which involves piling, dampening, and turning the tea leaves. The piling, wetting, and mixing of the piled tea, ensures an even fermentation. The ripening process typically takes anywhere from six months to a year.
Pu Erh tea gets its name from Pu’er City which is located in the south of Yunnan province of China. Tea has been cultivated in this part of China for around four thousand years and it is the oldest tea region in the world. The historic popularity of teas from this region, owes much to the many trade routes that flowed through the province.
Brewing Guidance: Use ca. 200ml of water per 3-4g of tea | Boil water to 100℃ | Steep for 20 seconds | See our guide on how to brew Pu erh tea.
Year of Production: 2012
Colour: The tea leaves are a stunning reddish-brown.
Flavour: Imparts an earthy flavour that is smooth and wonderfully deep.
Ingredients: Pure Chinese Pu erh Tea.
Tea region: Yunnan, China.
Region & Time of Harvest
This tea is harvested all year round in the Yunnan province of China.