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2016 Shu "Ripe" Pu'er

Net Weight

To create shu pu’er the tea leaves are first oxidized, fixed, rolled, and dried to produce a material known as Mao Cha. At this stage the Mao Cha is exposed to heat and humidity in a controlled fermentation process for a period of three to six months. The tea is then dried and allowed to age further. This shu pu’er was cultivated in a biodynamic garden.

Region: Yunnan, China

Type: shu “ripe” pu’er

Cultivation: organic certified garden

Harvest Date: April 2016

Garden Elevation: 1,500 – 1,800 m

Infusion: 205°F, 2 min, 1.5 g per 100 ml

Flavor / Aroma: earthy with notes of peat and a sweet finish