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.
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.
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.
Tiny batch of ultra-rare 1970's Liu Bao. Dark coconut caramel, betel nut, cinnamon and carob.
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.
2018 Lincang Shu PuErh
Ultra-rich and smooth ripe 2018 PuErh. Vanilla bourbon, Garibaldi biscuits, whipped cream, and walnut chocolate brownies.
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.
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.
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.
Three of our favourite PuErhs to experience the unbridled taste and potency of PuErh. Contains enough tea for at least 9 Gong Fu Sessions.
We think you’ll love:
A classic cup traditionally for Chaozhou style brewing but suits any tasting session.