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.