Ripe pu-erh (shou) is made by pile-fermenting sun-dried maocha (wo dui) for about 45–60 days before pressing, a method developed in Yunnan in 1973. It brews… Read more
About Ripe Pu-erh
Ripe pu-erh (shou) is made by pile-fermenting sun-dried maocha (wo dui) for about 45–60 days before pressing, a method developed in Yunnan in 1973. It brews a red to deep red liquor that is smooth, thick and mellow, with an aged or woody aroma and little bitterness, so it is easy to enjoy from the first cup.
Our ripe teas range from everyday cakes to Lao Ban Zhang ripe and Chen Pi (aged tangerine peel) pu-erh. Brew with water just off the boil, in a gaiwan or a mug. New to the difference? Read Raw vs. Ripe Pu-erh.