Shu Puerh – Menghai 1998

A rich and sweet shu pu-erh with delightful notes of dried plums, complemented by the autumn leaf, damp wood and earthy notes characteristic of fermented tea.

Shu Puerh (ripe Puerh) is a fermented tea from Yunnan Province, China. Although it is the best-known of the fermented teas, its history is relatively recent – the modern production method for shu Puerh was developed only in the 1970s. China is home to other fermented teas with much longer histories, but they are far less well known outside China. 

Its flavour is very distinctive – it can evoke the aromas of a late-autumn deciduous forest, as well as antique furniture or old books. A good shu Puerh can also reveal sweet notes of dried fruit, berries, vanilla and more. Much like blue cheese or olives, it is the kind of tea that you either love or dislike from the very first sip. 

This particular shu Puerh is made from the leaves of ancient tea trees growing in the Menghai area. It has been dry-stored in Kunming, making it a good choice for beginners – over the years, the dry storage has allowed sweeter notes to develop. Puerh teas stored in a more humid climate tend to develop more pronounced earthy and woody notes.

Brewing:

Western Style:

• Tea amount: 3 g per 300 ml water

• Water temperature: 100 °C

• Steeping time: 3-5 minutes

Gong Fu Style:

• Tea amount: 5 g per 100 ml water

• Water temperature: 100 °C

• First steeping: 10 second

• Next infusions: Add 5 seconds each time

• Infusions: 15

• Tip: Rinse the leaves briefly (1–2 seconds) before the first infusion to awaken the aroma.