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.
Gong Ting Zi Juan Ripe PuErh Bulang 2013
Totally unique ripe PuErh made from the purple Zi Juan variety. Burnt brownies and chestnut puree warmth and a jujube and sour cranberries freshness.
2016 Bulang Laoshu Shu PuErh
Masterfully fermented ripe PuErh made from 100 year old Bulang tea tree pickings. Fudge, dulce de leche, frangelico and burnt paper.
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.
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.
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Handmade big bottom Jianshui clay teapot with Mei Leaf Blue & Yellow pixelsquare design.
Handmade Jianshui clay cup with Mei Leaf Blue & Yellow square design. Perfect for the Big Bottom Jianshui teapots.
Authentic unglazed Yixing Zisha clay pot for the most discerning tea experience.