This is a tippy shou, or cooked, puerh – composed of long, golden leaf buds that add great delicacy and subtle sweetness to this earthy style of tea. Clean, damp forest aroma, with full flavours of mushrooms, dried apple, roasted root vegetables, leather and earth. Mellow and grounding cup with zero astringency and an extraordinarily rich and deeply smooth body. Extremely versatile - can be steeped for 30 seconds or 30 minutes. Shou puerh is also said to reduce cholesterol and aid digestion.
This tea contains a high level of caffeine | Steep at 100°C for 5 minutes.
Pu'erh tea gets its name from a county located in southern Yunnan. There are two types of pu'erh tea: sheng ('green' or 'raw') and shou ('ripe' or 'cooked'). Historically, raw pu'erh was created first. It takes years to slowly age, and if properly stored (pu'erh is essentially a 'living tea', much like wine), holds its value and flavour for decades. Due to extreme demand for this tea, the ripe variety was invented about 40 years ago to speed up the aging process. The tea leaves are piled in gently warmed heaps and allowed to carefully ferment. Ripe pu'erh is usually much darker than the raw pu'erh and often smoother. Raw pu'erh tasted when too young (less than several years old) can be incredibly astringent. This quality mellows out dramatically with age. Both are widely revered in China for their soothing, purifying qualities unmatched by other teas.