Ripe Pu Er Tea from 2001!

Ripe Pu Er, fully named Pu Er Shu Cha, is a type of Yunnan Pu Er tea. It undergoes a "pile fermentation" process, where the tea is artificially aged in a high-temperature and high-humidity environment. This accelerates the aging process, allowing the raw tea to achieve qualities similar to those of raw tea that has been aged for many years, but in a much shorter time.

Production Process of Ripe Pu Er

1. Pile Fermentation: The core process, where sun-dried mao cha (rough tea leaves) are piled up in a specific environment.

2. Moistening: Controlling moisture and temperature.

3. Turning the Pile: Ensuring even fermentation.

4. Air Drying: Natural drying after fermentation is complete.

5. Pressing: Shaping the tea into cakes, bricks, tuo cha (bowl-shaped tea), and other forms.

Characteristics of Ripe Pu Er

Appearance

• Color: Reddish-brown, liver-colored (dark brownish-red).

• Tea Soup: Red, thick, and bright, resembling the color of red wine.

• Spent Leaves: Liver-colored, soft, and elastic.

Aroma

• Aged aroma, date fragrance, camphor scent, ginseng-like fragrance, etc.

• High-quality ripe Pu Er is free from any off-putting odors like the "pile flavor" or musty smell.

Taste

• Mellow, Thick, and Smooth: Soft on the palate, not over-stimulating.

• Sweet and Mellow: Distinct sweet aftertaste (hui gan).

• Clean: Pure, precise taste.

Storage and Brewing

• Storage: Store in a ventilated, dry, and odor-free environment.

• Brewing: It is recommended to use a Yixing clay teapot with water temperature between 95-100°C (203-212°F).

• Awakening the Tea: Before drinking, the tea can be broken up and allowed to "awaken" for 1-2 weeks.

With its mild nature and unique flavor profile, Ripe Pu Er is deeply loved by tea enthusiasts and is particularly suitable for people with sensitive stomachs.

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