Shu Pu'er
Xishuangbanna · Yunnan Province, China
$22 – 48
Pile-fermented over 60 days, Shu Pu'er develops an earthy, smooth richness that is deeply warming. Aged further after production, our Shu Pu'er carries dark wood, dried fruit, and a clean finish with no bitterness.
Type
Fermented Pu'er (Shu / Ripe)
Region
Xishuangbanna, Yunnan
Tree Age
30–60 years
Fermentation
Wo Dui pile fermentation, 60 days
Year
2021, pressed and aged
Brew Method
Gongfu cha, grandpa style, simmered
Tasting Notes
Dark earth
Dried jujube
Aged wood
Smooth body
Clean finish
Format
Brewing Guide
Rinse the first steep (5–10 seconds). Brew at 95–100°C in a Yixing teapot or gaiwan. Steep 1–3 minutes increasing with each round. Yields 8–12 infusions.
Garden Story
Ancient leaves, living tradition.
Xishuangbanna sits on the border of Yunnan and Myanmar — a sub-tropical pocket where ancient tea forests have grown undisturbed for centuries. The trees here are not cultivated rows but old-growth forests.
Shu Pu'er was developed in the 1970s to accelerate the aging process of raw Sheng. The result is a tea that's ready to drink immediately, dark and rich, while still improving with further storage.
Our sourcing partner is a small factory outside Menghai that has been pressing tea for three generations. We visit each spring to select the wet-pile batches before pressing.
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