Shou Pu-erh
Also known as Ripe Pu-erh, Ripened Pu-erh, Shu Pu'er, Cooked Pu-erh
Pu-erh that is ripened quickly. Raw pu-erh is left to age for years; for shou pu-erh the dried leaves are moistened and piled, so that microbes ferment them in a fraction of the time. The method was developed in Yunnan in the 1970s to shorten the long ageing.
Taste
Mellow, smooth and thick, with a dark red liquor and little bitterness
How we brew it
100 °C. Rinse the leaves once briefly, then 5 g per 100 ml, infusions starting at 10 seconds.
Our personal recommendation – adjust it to your taste.
Cultural background
Pu-erh is made in Yunnan from the large-leaf tea plant, Camellia sinensis var. assamica – according to researchers, since the Tang dynasty (618–906).
Where to drink it
No places on the map yet.
See also
Sources
For everything above except our personal notes.