Ripe Pu-Erh
Ripe Pu-Erh is a newer form of Pu-Erh invented in the late 1970s, also called “Shou,” “Black,” or “Cooked” Pu-Erh.
To make Shou Pu-Erh, the finished maocha (loose Pu-Erh tea leaves) is kept damp in large, covered piles for 3-5 months to promote a quicker post-fermentation, a process called wo dui. The timing of the wet-piling process must be closely controlled by the tea master, and stopped at the right moment for the best tea aroma and flavor. The water used for wo dui must be pure; our ripe Pu-Erh is made with fresh, clean, local spring water for the best results.
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2014 Jing Mai Old Tree Ripe Pu-Erh Cake
Price range: $45.00 through $283.50 Select options This product has multiple variants. The options may be chosen on the product page -
Pu Erh 1979 – Tea Sachet
Price range: $9.50 through $14.95 Select options This product has multiple variants. The options may be chosen on the product page -
2008 Loose Ripe Pu-Erh, Premium Collection
Price range: $20.00 through $150.00 Select options This product has multiple variants. The options may be chosen on the product page -
2011 Jing Mai Old Tree Ripe Pu Erh Loose
Price range: $16.00 through $31.00 Select options This product has multiple variants. The options may be chosen on the product page
