Holy moly this is a unique tea. It is unheard of to roast PuErh tea and we broke the rules a few years ago with our Roasted Gushu Raw tea (Psychic Stream Seeker) but this year we are unveiling a roasted cooked/ripened PuErh.
In thousands of years, this type of tea has not been commercially produced (as far as we know) so this is a real original and is delicious with notes of malted cream, toffee and shortbread biscuits.
There is the tradition of roasting PuErh in fresh bamboo in China, but this is a totally different process which is primarily meant to flavour the tea with bamboo. Our roasting method is similar to Taiwanese Oolongs where the use of extended heat starts to cause some caramelisation and char to add sweet depth to the tea while rounding out, thickening and softening the texture.
Roasting has absolutely transformed this tea from a mineral, fresh and cavernous taste to one of pure indulgence - bread, biscuits and toffees!
I predict that roasted Shou PuErh will become a trend because the spectrum of flavours it produces is remarkable and moreish (I can't stop drinking this one).
