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, 3.5 g (1 TSP) per cup
Flavor / Aroma: earthy with notes of peat and a sweet finish