Ripened Tea

Fermenting or ripening tea brings a whole new level of funk to tea making. It requires a lot of skill and there is so much badly ripened tea out there (watch out for those crazy fishy notes!) but when you find a good one it is addictively rich, dark and smooth. It may take a few sessions to get accustomed to that deep flavour but once smitten, nothing can ever replace the satisfying boldness and cleansing sensation of a good ripe tea.

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Three of our favourite PuErhs to experience the unbridled taste and potency of PuErh. Contains enough tea for at least 9 Gong Fu Sessions.

A spectacular tea gift for yourself or to introduce another to the delights of Mei Leaf Tea. A total of eleven headliner teas covering most tea types.

Fengqing Shu Tuo 1996

Ripe PuErh aged since 1996 in Yunnan. Wet cave, new leather, medicinal bark and the slightest earthy apple sweetness. Excellent digestif.

Bulang Lao Cha Tou

Creamy and fruit laden Lao Cha Tou PuErh made 150-200 year old tea trees. Semolina pudding with cherry jam and creme caramel.

2018 Mengku Shu & 2014 Xinhui Chen Pi

Mengku old tree ripe PuErh blended with aged mandarin peel. White chocolate, apple cellars, chamomile flowers, mandarin and cocoa.

Gong Ting Zi Juan Ripe PuErh 2014

Uniquely fruity and refreshing ripe PuErh made with the purple Zi Juan variety. Grenadine, blackcurrant taffy, amber, marzipan thyme and blood orange.

2006 Menghai Shu PuErh

A 16 year aged ripe PuErh made from up to 150-year-old trees. Salted peanut butter on hotcakes with brown sugar and antique woods.

Bulang Gong Ting & Grade 1 Shu PuErh Spring 2015

A blend of two Spring 2015 Bulang PuErh Teas. One creamy and one mineral. Vanilla custard, cherry cola, wet pavements and fluffy white bread.

Kombucha Fermented 2019 Bulang Gushu Shu PuErh

Kombucha fermented Gushu PuErh made in bamboo barrels. Intense, sweet, herbal liqueur, custard and preserved plums.

Royal PuErh 2013

A lighter ferment Ripe PuEhr to maintain more of the natural liveliness of the raw tea. Brazil nuts, red bean paste and sweet orange peel.

Basket aged, small batch Liu Bao from 1988. Hazelnut syrup, lillies and raisin malt loaf.

A perfect digestif after a heavy meal and one of the secrets to keeping slim. Dark roasted plums and burnt vanilla wood with mulled dried orange.

Tiny batch of ultra-rare 1970's Liu Bao. Dark coconut caramel, betel nut, cinnamon and carob.

Jun Xiang Liu Bao

Young yet vibrant and rich Liu Bao. Tangerine, rosehip, brazil nuts and rye.

We think you’ll love:

The perfect way to store your tea. Stackable tins which have been designed to keep your tea organised easily.

A classic cup traditionally for Chaozhou style brewing but suits any tasting session.

The essential fine mesh stainless steel filter for all Gong Fu brewing.

Present your tea with style and function with a curved porcelain scoop.

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