Shu Puerh Tea

Shu Pu-erh: The Essence of Ripe Pu-erh Tea

Shu Pu-erh (熟普洱), also known as Ripe Pu-erh, is a unique fermented tea originating from Yunnan, China. Known for its earthy, smooth, and deeply warming character, Shu Pu-erh undergoes a special process called wo dui (渥堆), a controlled piling and fermentation technique that accelerates aging and transforms the tea into a mellow masterpiece.

Key Characteristics

• Flavor Profile: Rich, earthy, and smooth with notes of dark chocolate, wood, and dried fruit.
• Aroma: Deep and grounding, often described as earthy or woody, with subtle hints of sweetness.
• Liquor: A dark reddish-brown infusion, reminiscent of aged wine or mahogany.
• Texture: Velvety and full-bodied, leaving a soothing aftertaste.

How to Brew Shu Pu-erh Tea

For the best experience, brew Shu Pu-erh using the gongfu cha method:

• Teaware: Gaiwan (100–150ml) or Yixing clay teapot
• Tea-to-Water Ratio: 5–7g per 100ml
• Water Temperature: 200–212°F (93–100°C)
• Rinse: Quick 5-sec wash to awaken the leaves
• Steeping Time: Start with 10–15 sec, increasing slightly with each infusion (up to 10+ steeps)

Tasting Notes: Earthy, smooth, and full-bodied with notes of dark cocoa, dried fruit, and a rich, mellow finish.