In the misty hills of Yunnan, where tea has been cultivated for centuries from the ancient tea trees, this 2016 TAETEA Shou Ripe Pu-erh Tea Cake was carefully selected and crafted into one of the region’s most recognised ripe Pu-erh cake. As the wrapper is opened and the cake is gently plucked apart, the aroma reveals the passage of time. Each infusion tells a story of patient ageing, transforming youthful fermentation notes into a smoother and more balanced character. The rich earthiness reflects the deep rich mineral soils of Yunnan, while the sweetness speaks to years of gradual fermentation development. Whether enjoyed during a quiet morning, shared among friends, or paired with reflective moments on a rainy afternoon, this tea offers a connection to traditional Yunnan puerh cake-making and the enduring appeal of Shou Pu-erh. Puerhs may lower cholesterol, detoxifies, promote digestion, lose weight and reduces stress. To fully appreciate this Pu-erh:

• Use 6 grams of tea leaves in a teapot or gaiwan.
• Pour boiling water (100°C) over the leaves.
• For the first few infusions, steep for about 15 seconds to extract the vibrant top notes without bitterness.
• Gradually increase the steeping time with each infusion as the flavour begins to mellow.
• This tea can be brewed at least 10–15 times, revealing new layers of complexity with each steep.

Storage condition: Keep in a well-ventilated, cool and dry place, away from direct light/ sunlight, potent odours and contaminants.

Puerh Tea