
Pu er Shou 2008 Jingmai Organic

This loose-leaf Shou Pu er consists of medium-sized leaves from ecological plantations at 1600m in the Lincang region (China). It was produced following international organic certification standards.
Its liquor, brick-coloured and crystalline, reveals its mineral character with aromas of undergrowth and camphor resins.
Marine (algae) and cereal (oats) nuances complement the aromatic profile of this silky, easy to drink, tea.
- Cultivar: Da Ye
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
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This post fermented tea from Vietnam has been aged since 2010. The controlled fermentation process of the leaves, using heat and humidity, give a style of aged teas known as “Shou” in China. As the chemistry of the tea changes with the naturally activity of environmental bacterias, it develops round, earthy, low-tannin liquors.
Korea Pu er Shou 2019 Jeju Organic
The Korean gardens on Jeju Island offer an aged tea in Pu Er Shou style. This terroir, close to the sea and characterised by volcanic soil, encourages a micro-enzymatic fermentation that is distinct from that those using the same process in China.
