Ripe Puer Tea Premium

Ripe Puer Tea is a variety of fermented tea traditionally produced in Yunnan Province, also known as "Shu" or "Shu Cha" in Chinese.

Puer tea belongs to the broader category of fermented teas, commonly known as dark teas.

Ripe Puer Tea is very comforting in winter when it's cold outside. Also, if you like coffee, you can find this type of tea as a good substitute or supplementation.

Age does not matter for Ripe Puer Tea because it undergoes an accelerated fermentation process, you can store it for as many years as you like under the right conditions, and the taste will not dramatically change.

Compared to Raw Puer, where the fermentation continues, which means the older the better, but only on condition that the raw materials were of high quality and the technological process was correct. 

Ripe Puer is a fairly recent development in the tea world, popularized in the 1970s, but it is very quickly becoming very popular all over the world because of its flavor.

It's hard to find good Puer Tea, but always nice to have it in your cup.

This is why our selection for this type of tea is very limited and they are all of really high quality. 

Characteristics:

- Origin: Ripe Puer tea, like Raw Puer, originates from Yunnan Province in southwestern China. It was developed in the 1970s as a way to mimic the aging process of Raw Puer tea but in a much shorter timeframe.
- Leaf Appearance: The leaves are typically large and coarse, often compressed into cakes (bings), bricks, or loose leaf forms. They can have a dark, almost black appearance due to the fermentation process.
- Processing Style: The leaves undergo a specific fermentation process known as "wo dui" or wet piling. This involves piling the leaves in a controlled environment where they are kept warm and moist. This encourages microbial fermentation, which transforms the flavor and appearance of the tea.

Flavor and Aroma:

- Flavor: Ripe Puer tea is known for its smooth, mellow, and earthy flavor profile. It lacks the astringency often found in young Raw Puer tea and has a richer, deeper taste. Common flavor notes include earth, wood, mushrooms, and sometimes hints of dark chocolate or ripe fruits.
- Aroma: The aroma of Ripe Puer is deep, earthy, and sometimes reminiscent of damp earth or a forest floor after rain. It can also have sweet, woody undertones.

Tasting Notes:

- First Infusion: Smooth and earthy, with a gentle sweetness and a lingering aftertaste.
- Subsequent Infusions: Develop a richer, more complex flavor profile with deeper earthy notes and a velvety mouthfeel.

Processing:

- Plucking: Similar to Raw Puer, the leaves are harvested from tea trees, often from older trees to enhance complexity.
- Fermentation: After withering and firing, the leaves are piled and kept warm and moist for several weeks to undergo fermentation. This process enhances the tea’s flavor and promotes the development of its characteristic dark color.
- Drying: The leaves are then dried to remove excess moisture and stabilize the fermentation process.

Cultivation and Harvest:

- Ripe Puer tea is grown in the same regions of Yunnan Province as Raw Puer, benefiting from the area’s climate, altitude, and fertile soil.
- The leaves may be harvested from both cultivated tea gardens and wild-growing ancient tea trees, contributing to the tea’s diversity in flavor and quality.

Appearance:
- Dry Ripe Puer tea leaves are typically tightly compressed into cakes or bricks. The color ranges from dark brown to black, with golden or reddish-brown tips visible on some leaves.
- When brewed, Ripe Puer tea infuses into a dark reddish-brown liquor, often opaque and glossy in appearance.

Health Benefits:

- Ripe Puer tea shares similar health benefits with Raw Puer and other teas, such as antioxidant properties from catechins and polyphenols, which may support overall health and well-being.
- It contains caffeine, providing a gentle stimulant effect.

Brewing Tips:

Chinese Gongfu Method (5oz / 150ml):

1. Tea Leaf-to-Water Ratio: Use approximately 5-7 grams of Ripe Puer Tea for 150 ml (5 oz) of water. This ratio allows for a higher concentration suitable for Gongfu brewing.

2. Water Temperature: Heat water to around 95-100°C (203-212°F). Using water just off the boil helps to extract the rich flavors and aromas from the compressed leaves of Ripe Puer.

3. Brewing Time:
   - First Infusion: Steep for about 10-20 seconds initially. Ripe Puer Tea is often compressed tightly, so this short steeping time allows the leaves to start unfolding and releasing their flavors without over-extraction.
   - Subsequent Infusions: Increase the steeping time slightly for each subsequent infusion. For example, steep for 20-30 seconds for the second infusion, then adjust based on taste preference. Ripe Puer Tea can typically be steeped multiple times (3-5 infusions or more) using Gongfu brewing, with each infusion revealing different layers of flavor as the leaves open up.

Cup Method (8.8oz / 250ml):

1. Tea Leaf-to-Water Ratio: Adjust based on personal preference for tea strength. 

2. Water Temperature: Use water at around 95-100°C (203-212°F), similar to Gongfu brewing.

3. Brewing Time:
   - Steep Time: Steep Ripe Puer Tea for 3-4 minutes. This longer steeping time allows the flavors to fully develop in the larger volume of water, resulting in a smooth and mellow infusion with a rich, dark liquor.

Cultural Significance:

- Ripe Puer tea has gained popularity globally for its unique fermentation process and distinctive flavor profile.
- It is often valued for its smoothness, depth, and the potential for long-term aging, which can further enhance its flavor and complexity.
- Ripe Puer tea is enjoyed both as a daily beverage and as a collector's item, with aged vintages commanding high prices among tea enthusiasts and collectors.

In summary, Ripe Puer tea stands out for its deep, earthy flavor, smooth mouthfeel, and unique fermentation process. It represents a blend of tradition, craftsmanship, and cultural heritage from the tea-rich region of Yunnan Province, making it a cherished tea variety among aficionados worldwide.

• Collected: 2019
• Origin: Menghai, Yunnan 
• Taste: The fragrance is rich, smooth, earthy and woody.