Ripe Pu’er Tea Supreme

Supreme Ripe Pu’er – Pasha Old Tree (帕沙古树熟普洱)

Ancient Tree Ripe Pu’er from Menghai, Yunnan
100+ Year-Old Tea Trees • Deep Fermentation • Aged Earth and Sweet Power

A universe in a cup—born from ancient roots.

This Supreme Ripe Pu’er (熟普洱) comes from century-old tea trees on the sacred slopes of Pasha Mountain (帕沙山) in Menghai County, Yunnan—one of the most respected regions for aged tea in all of China. Harvested from trees over 100 years old, this tea is fermented with care and slowly aged to develop a smooth, resonant body, full of ancient energy, earthy richness, and deep sweetness.

The flavor is vast yet gentle—like rain on warm earth, with dark fruit, old wood, and soft mineral afterglow. A true meditation tea, meant for slow unfolding, quiet clarity, and inner strength.

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

If you'd like to know what drinking this tea is like, you can read this: Ripe Pu’er - Aroma of Earth and Rain.

Why You’ll Love This Supreme Pu’er

• Made from 100+ year-old trees on Pasha Mountain
• Rich, deep Shou Pu’er with creamy smoothness and no bitterness
• Notes of aged wood, dried jujube, moss, and dark cocoa
• Excellent for long Gongfu sessions, reflection, or cellaring
• A true collector’s tea—full of energy (茶气) and ancient presence

Tasting Notes

• Forest floor, wet stone, old temple wood
• Creamy body with notes of dark fig, camphor, and cedar
• Hints of licorice, sweet date, and mineral earth
• Long, mellow finish with warming Qi and spiritual clarity

Tea Profile

• Type: Supreme Ripe Pu’er (Shou Cha, 熟茶)
• Origin: Pasha Mountain, Menghai County, Xishuangbanna, Yunnan, China
• Cultivar: Yunnan Large-Leaf Ancient Tree (100+ years old)
• Elevation: 1,600–1,800 meters
• Fermentation: Carefully managed wo dui (渥堆) post-fermentation
• Form: Loose leaf or hand-pressed cake (specify in product options)
• Appearance: Thick dark brown leaves with subtle golden tips; deep ruby liquor
• Collected: 2019

Processing

This Supreme Ripe Pu’er is crafted with great precision and patience, honoring the depth of the old trees:

1. Harvest – Leaves hand-picked from ancient arbor trees (古树茶)
2. Sun-Drying – Maocha (rough tea) sun-dried for full enzymatic activity
3. Wet Piling (渥堆) – Fermentation controlled over 45–60 days for softness and depth
4. Aging – Naturally aged to stabilize character and reveal sweetness
5. Optional Pressing – Offered loose or stone-pressed into cakes for aging

This is a tea that evolves with each brew, revealing new layers of flavor, memory, and movement.

More about Ripe Puer and its production.

Health Benefits

• Promotes grounding energy and digestive harmony
• Encourages calm focus and meditative stillness
• Traditionally used to balance internal dampness and support long-term health
• Smooth, rich, and easy to drink—ideal after meals or at day’s end

Brewing Instructions

Gongfu Method (5 oz / 150 ml)

• Tea amount: 6–7 grams
• Water temperature: 98–100°C / 208–212°F
• Rinse: 2 brief rinses (5 seconds each)
• Infusions:
• 1st: 20 sec
• 2nd: 25–30 sec
• 3rd–10th: Increase slowly (5–10 sec each)
• Tip: Best brewed in clay or thick-walled teaware to deepen body and release Qi

Cup Method (8.8 oz / 250 ml)

• Tea amount: Adjust based on personal preference for tea strength.
• Water temperature: 98°C / 208°F
• Steep time: 2.5–3.5 minutes
• Re-steep: 2–4 times
• Note: Great for morning stillness or after rich meals

Cultural Significance

Pasha Mountain (帕沙山) is a revered growing area in Menghai, home to ancient tea forests that have been cultivated by local ethnic groups for centuries. Tea from this region is known for its bold Qi (茶气) and rich, earthy balance.

This Supreme Ripe Pu’er is a tea for those seeking more than taste—it carries the feeling of age, weather, and timelessness, drawing you into a meditative space with each cup.