Seven Years of Quiet Deepening.
This 2017 ripe Pu-erh from Yiwu, one of Yunnan's most celebrated Pu-erh production areas, has had seven years to settle into itself. Shu Pu-erh undergoes an accelerated fermentation process that produces, in its youth, the deep earthy character that defines the style. With age, the rawness rounds off. The fermented notes calm. What remains is something darker and more integrated, complex in the way that well-aged things are complex.
In Chinese medicine, ripe Pu-erh is understood to warm the stomach and calm the spirit. It is a tea for cold days, for tired bodies, for meals that were too rich, for moments that need steadying.
The Tasting Experience
The dry leaf carries a deep earthy fragrance, fermented, complex, with the sweet darkness of dried plum. The liquor is bright red-brown, clear despite its depth. In the cup: a sweetness of jujube, an earthiness that has mellowed from its earlier intensity, and a long, warm finish that settles through the whole body.
Spiritual Character Warm.
Occasions Cold days. Sick days. Heavy meals. Any moment that calls for warmth from within.
Brewing Guide
Gongfu style: 10g per 300ml pot · 6–10 steeps · boiling water
Thermos style: 1 piece per 1 litre thermos · 100°C water · wait 1 hour before drinking · can be refilled 2–3 times
Weight: 50g | Vintage: 2017