A gentle introduction to pu-erh
If you're curious about pu-erh tea but don't know where to start, this loose leaf version is a good entry point. It's the tea I recommend to customers who enjoy our Lavender Pu-erh and want to explore other ripe pu-erh varieties.
This 2021 batch comes from Menghai in Yunnan Province, where it underwent traditional pile fermentation on elevated platforms. Four years of aging has mellowed the tea nicely — you'll notice that brown sugar aroma and a sweet aftertaste that stays with you.
We've found that loose leaf pu-erh is more approachable than compressed cakes when you're still getting familiar with how the tea behaves. You can adjust the amount easily, see what you're working with, and build confidence before committing to a whole cake. If you do want to try a cake later, have a look at our "The One" Ripe Pu-erh Cake.
About this tea
Ripe (shou) pu-erh is a post-fermented tea that goes through a controlled fermentation process to speed up aging. The result is a tea with earthy depth but without the rawness of young sheng pu-erh. It's naturally smooth and gentle on the stomach, with relatively low caffeine content, which makes it suitable for drinking throughout the day.
In Chinese tea culture, pu-erh is known as a digestive tea. If you've had a big meal or eaten a lot of meat, a cup of ripe pu-erh afterwards can help settle things. It also pairs well with our Mandarin Pu-erh if you like a citrus note with your pu-erh.
Not sure if this is the right tea for you? Drop by our Tea Bar at Salamanca Art Centre — we brew ripe pu-erh regularly and you're welcome to try before you buy.
Tea profile
Taste Profile: Malty-Sweet / Rich / Smooth
Tea Type: Post-fermented Tea (Ripe Pu-erh)
Origin: Menghai, Yunnan Province, China
Ingredients: 100% loose ripe pu-erh tea
Year: 2021
Net Weight: 5g (sample), 35g or 70g
No Artificial Flavors, Colors or Preservatives.
Brewing instructions
A quick rinse: We recommend rinsing ripe pu-erh before steeping. Pour hot water over the leaves and immediately pour it out. This wakes up the tea, and while you're at it, take a moment to smell the leaves — you'll catch the aroma before you even start brewing.
Western brewing:
Use 2g of tea per 250ml teapot with 95°C water. Steep for 3 minutes. You can get 3 good brews from the same leaves.
Gongfu brewing:
Use 6g of tea per 120ml gaiwan or teapot. Pre-warm the vessel. Brew with 95°C water. Steep for 30 seconds, and you can enjoy up to 8 infusions.
Thermos brewing (焖泡):
Use 1g of tea per 200ml thermos or travel mug with boiling water. Let it steep for 30 minutes or longer. This method works well at the office or when you're out for the day — just toss the leaves in your thermos in the morning and sip throughout the day.
Storage
Store in an airtight container in a cool, dark place away from light and moisture.
Browse our full Pu-erh Tea Collection to explore more varieties.
