Packet
£9.95  · 75g
Taster
£1.00  · 5.5g
Pouch
£45.11  · 400g
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  • Rank

    Absolutely gorgeous fruity-earthy taste! I love this tea! The mineral notes turn sweet making for a beautiful finish. One of the best ripe pu-ers I tasted!

    Recommends this tea

There are many Tuo PuErh tea on the market, in fact, the world is flooded with the stuff. So many (we would say 9 out of 10) are poorly made and have that distinctive fishy or dried squid aroma indicating mass production, poor ripening, no ageing or excessively wet storage. This smell demonstrates that the wrong kinds of moulds have developed and the stronger the smell the poorer the quality.

We have searched far and wide for Tuo tea and this one is spectacular. We previously offered a big client favourite from 1998 and when we began running low we became a bit anxious that we could not find a match. However, I think we may have found one which is even more delicious! Produced in 1996 and aged for over 20 years in perfect dry storage in Yunnan to make a crazily silky tea with lots of matured, dry fruit and antique wood aromas with a fudge creaminess that is usually reserved for the top level ripe cakes. I am so happy that we have found such quality in a tuo shape and at a really affordable price.

To learn more about ripe PuErh you can check out this video.

Gong Fu Brewing Western Brewing
Water
Temp
Amountg per 100ml 1st Infusionseconds + Infusionsseconds Number of
Infusions
Amountg per 100ml 1st Infusionseconds + Infusionsseconds Number of
Infusions
99°c
210F
5 10 +5 20 0.8 120 +30 7

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Gong Ting Shu 2008

Ripe PuErh made from buds and baby leaves and aged since 2008. Wet caves, fresh paper, vanilla wood, whisky barrels and leather.

Hand blown borosilicate glass teapot with built in filter. A great way to make tea for a group of friends.

Tong Mu Zhengshan Xiaozhong

An unsmoked Lapsang that shows the true depth of flavour of this famous tea. Dark cocoa, charred bourbon casks and rambutan.

Ancient tea tree Raw PuErh from Baka in Yunnan. Butterscotch, pear compote and fennel seed sweetness moving to jasmine and orange.

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