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.
2012 Bulang Shu PuErh
A very 'adult tasting' Bulang Shu PuErh aged since 2012. Fig newtons, overproof rum, antique wood, carob and date syrup.
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.
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.
2010 Gong Ting Shu PuErh
Ultra-fine royal picking 2010 Bulang ripe PuErh. Milk biscuits, custard, palm sugar and pear drops.
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.
Baked Lao Cha Tou
London baked nuggets of Lao Cha Tou PuErh - naturally formed during the fermentation process. Mint candy, fresh blueberries, cream cheese frosting and dried cherries.
Antique and heirloom tea produced during the first decades of ripe PuErh production. Generous in depth and clarity. Meringues and hazelnut nougat with clay, jujube and quince.
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 tasting extravaganza featuring sixteen sessions of 8 stellar Mei Leaf teas in one box.
We think you’ll love:
Ru Yao Porcelain Gong Dao Bei which develops a beautiful cracked glaze as you brew.