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.
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.
Three of our favourite PuErhs to experience the unbridled taste and potency of PuErh. Contains enough tea for at least 9 Gong Fu Sessions.
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 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.
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 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.
We think you’ll love:
Long Jing - Dragonwell
First flush, pre-qing-ming Long Jing picked on 8th March from 40-year-old bushes of the small leaf variety. Sweet adzuki beans, lemon shortbread and palmier.
Organic Oolong processed in low oxygen to increase GABA to 200mg per 100g. Summer rain, apricot jam, wet wood and chestnut honey.
Ancient tree Raw Gushu PuErh from Da Xue Shan forests in Yunnan. Banana pudding, wild strawberries, flint and green bamboo.