Ripe Pu-erh Tea

Essential Info

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Product Overview

This Ripe Pu-erh Tea (Shou Pu-erh) is produced in the core tea-growing region of Xishuangbanna, Yunnan Province, China, using large-leaf sun-dried Maocha as the base material. It is carefully crafted through traditional “wet piling” (wo dui) fermentation. The tea cake is moderately compressed, with thick, plump leaves and a glossy reddish-brown color accented by golden buds. As a post-fermented tea, ripe Pu-erh is known for its smooth texture and mellow character, making it suitable for both daily drinking and long-term aging. Often called a “drinkable antique,” it offers richness, comfort, and aging potential in one.

Taste & Aroma

Ripe Pu-erh brews into a deep, ruby-red liquor that is clear and lustrous. The flavor is mellow and rounded, with a thick, silky mouthfeel and notes of jujube, camphor, earth, and aged wood. The aroma is gentle yet enduring, featuring hints of dried fruit, wet bark, and a clean cellar-like depth. The taste is smooth without bitterness, slightly sweet, with salivation at the back of the tongue and a lingering throat sensation. Over multiple infusions, the tea remains stable and gradually reveals deeper layers of warmth and softness—an ideal choice for quiet moments and cooler weather.

Health Benefits

Ripe Pu-erh is warm in nature and rich in tea polyphenols, theabrownins, probiotics, and tea pigments formed during fermentation. It is known to aid digestion, warm the stomach, promote bowel regularity, reduce fat absorption, and calm the nerves. Its gut-friendly bacteria and enzymes help support a balanced digestive system, especially for those with cold constitutions or oily diets. Long-term, moderate consumption may assist in lowering cholesterol and regulating blood sugar—earning it a reputation as a gentle, nourishing tea for wellness.

Brewing Guide

Ripe Pu-erh is durable and forgiving, making it ideal for both fast brews and boiling preparation. Recommended brewing method:

• Tea-to-Water Ratio: 7g of tea per 200ml (7 oz) of water
• Water Temperature: 100°C (212°F) boiling water
• Brewing Method: 
  • Use a porcelain gaiwan, or a small boiling pot; rinse the leaves briefly before the first brew
  • First infusion: steep for about 10 seconds, increasing time by 5–10 seconds with each round
  • For boiling: bring to a boil, then simmer gently for 5 minutes
• Re-steeping: Suitable for 8–10 steeps, or extended simmering sessions
• Recommended Vessels: Clay teapots enhance body and smoothness; boiling pots are ideal for a cozy, warming experience