Ripe Pu-erh (Shou)
Controlled Fermentation, Depth & Warmth
Our ripe Pu-erh is produced in Menghai County, Yunnan.
Material source:
- He Kai Mountain
- Ancient tree and high-grade material
- Selected early spring leaf
The foundation of good Shou tea is good raw material.
Without strong leaf, fermentation produces dull tea.
With strong leaf, fermentation produces depth.
The Wo Dui (Fermentation) Process
Ripe Pu-erh undergoes controlled fermentation.
Process:
- Maocha piled in controlled environment
- Moisture and temperature regulated
- Microbial fermentation begins
- Regular turning of tea piles
- Fermentation stopped at optimal point
- Dried and rested
- Pressed into cake
This is not artificial flavoring.
It is microbial transformation.
Proper fermentation removes harsh bitterness and creates smoothness.
Aging & Resting
Freshly fermented Shou tea must rest.
To allow:
- Fermentation aroma to settle
- Texture to smooth
- Sweetness to emerge
- Clean finish to develop
Well-rested Shou tea is:
Clean.
Deep.
Comforting.
