Ripe (shou) pu-erh is Yunnan tea that is piled and fermented before pressing, which gives it a smooth, earthy, low-bitterness cup and a deep red-brown color. It is an easy everyday pu-erh and holds up well to many infusions.
This 357 g cake comes from the Menghai tea area in Yunnan, pressed in the traditional size and wrapped in printed paper.
Gaiwan: pry off 5–7 g with a pu-erh knife, rinse once with boiling water, then brew with water at 95–100 °C (203–212 °F), starting at 10–15 seconds and adding a few seconds each round.
Mug: 3 g of broken-off leaf in 300 ml of boiling water for 2–3 minutes; strain and top up.
Ingredients: Pu-erh tea (ripe). Storage: Keep the cake in its wrapper in a cool, dry place away from light and strong odors.
We haven’t tasted this batch yet; tasting notes describe this style of tea in general.
- Origin: Menghai, Yunnan, China
- Type: Ripe (shou) pu-erh, pressed cake
- Net weight: 357 g
- Packaging: Cake in printed paper wrapper
- Shipping: Ships from Shenzhen, China – see Shipping & Handling
