Fossil Pu-erh/ Sui Yin Zi

Fossil Pu-erh (Sui Yin Zi) is a ripe post-fermented tea from Menghai, Yunnan Province, compressed into small, rounded nuggets that look a bit like fossils — which is where the name comes from.

What it tastes like

This is an approachable pu-erh with a sticky rice flavour and a smooth finish. There's none of the fishiness or mustiness that puts some people off pu-erh — it's well-processed and balanced. The taste sits somewhere between rich and gentle, with a slight sweetness that lingers.

Why the nugget shape matters

Unlike loose-leaf pu-erh or full cakes that need breaking apart, these fossil-shaped nuggets are ready to go. Drop one or two into your teapot — no tea pick or prying needed. This makes them practical for everyday brewing, whether you're making a quick cup at the office or settling in for a longer gongfu session at home.

Brewing guide

Western style: Use about 1.5g (one small nugget) per 250ml teapot with 90°C water. Steep for 3 minutes. When about a third of the tea remains, top up with fresh hot water for a second infusion.

Gongfu style: Use 4g per 150ml gaiwan or teapot. Fill the vessel about one-third with 90°C water first, add the tea to open up the aroma, then fill completely. Start with 30-second steeps, adding 10 seconds each round. You'll get up to 6 good infusions this way.

Tea profile

Taste: Glutinous, earthy, smooth
Type: Post-fermented tea (ripe pu-erh)
Origin: Menghai, Yunnan Province, China
Oxidation: Fully fermented (渥堆 wòduī process)
TCM Property: Warm (温性) — gentle on the stomach
Harvest: Spring 2023
Ingredients: Compressed tea nuggets
Caffeine: Low
No artificial flavours, colours or preservatives.

Storage

Store in an airtight container in a cool, dark place away from light and moisture. Ripe pu-erh keeps well — properly stored, it only gets smoother over time.