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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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.

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.

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

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.

2010 Gong Ting Shu PuErh

Ultra-fine royal picking 2010 Bulang ripe PuErh. Milk biscuits, custard, palm sugar and pear drops.

Bulang Lao Cha Tou

Fruit laden Ripe PuErh made from the Lao Cha Tou. Black cherry, blueberry cheesecake and ginger biscuits.

Jun Xiang Liu Bao

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

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

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

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.

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.

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.

We think you’ll love:

Organic Oolong processed in low oxygen to increase GABA to 200mg per 100g. Summer rain, apricot jam, wet wood and chestnut honey.

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.

2020 Jing Mai Dashu White

Jing Mai old tree pickings made into a potent White tea. Milk chews, incense cedar and cherry candy.

Anji Bai Cha

Top shelf grade. Pre Qing Ming picked Anji Green. Freshly mowed grass, asparagus umami, starfruit and green pumpkin seeds.

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