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.
Year of Production: 2012
Ingredients: Pure Chinese Pu erh Tea.
*Note: Our Brewing Guidance below is based on the Modern Western Method. To find out how to brew your Pu Erh tea following the Traditional Chinese Method, read our blog post here.
Region & Time of Harvest
This tea is harvested all year round in the Yunnan province of China.