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.
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.
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.
2018 Lincang Shu PuErh
Ultra-rich and smooth ripe 2018 PuErh. Vanilla bourbon, Garibaldi biscuits, whipped cream, and walnut chocolate brownies.
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.
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.
Jun Xiang Liu Bao
Young yet vibrant and rich Liu Bao. Tangerine, rosehip, brazil nuts and rye.
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.
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.
Bulang Lao Cha Tou
Fruit laden Ripe PuErh made from the Lao Cha Tou. Black cherry, blueberry cheesecake and ginger biscuits.
2015 Mengsong Shu PuErh and 2014 Chen Pi
Small-batch, old arbor 2015 Ripe Puerh blended with aged Xinhui mandarin peel (Chen Pi). Vanilla fudge, wood resin incense and prunes with bitter to sweet mandarin juiciness.
Three of our favourite PuErhs to experience the unbridled taste and potency of PuErh. Contains enough tea for at least 9 Gong Fu Sessions.
Roasted 2012 Bulang Ripe PuErh
A totally unique and experimental batch of London roasted Ripe PuErh. Salted caramel drizzled on oatcakes, speculoos and malted cream.
We think you’ll love:
Fully handmade 120ml Chaozhou Clay teapot by potter Zhang in the Xi Shi style.
A super stylish thick hammered glass Gong Dao Bei (fairness cup) for adding a bit of extra bling to your sessions.
Set of 2 Tulip shaped tasting cups made from thin De Hua porcelain. Elegant and beautiful yet practical.