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Cultivar: Yunnan Da Ye

Altitude: 1500m

Harvest: Spring

Grade: Magnificent, fantastic

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  • Inside Story

    Shou Pu Er (Pu Erh) is a modern invention from early 1970's developed because of high demand for Sheng Pu Er teas which takes decades to age. Shou processing method is accelerated development of flavour in which Mao Cha is being exposed to bacteria. During this fermentation, mould produces organic acid and pH of tea will be reduced. Due to the mold fermentation the tea is completely fermented in a much shorter period of time. The colour of tea changes to dark brown and it gives a mellow taste with thick body. Shou can be stored up to 10 years.

  • China, Yunnan, Lincang, Yong De county

  • Ambience

    DRY LEAF: Small, dark brown and lightly twisted leaves with fluffy/dust-like appearance. Fermented notes of wet forest floor and grilled food rising from the bag with musty and woody fragrance.
    INFUSED LEAF: Infused leaves are dark chocolate in colour with strong aroma of wet earth, musk and dingy cellar.
    LIQUOR: Cup is deep brown-red, thick and murky, almost like a cup of coffee. Mouthfeel is full bodied, heavily peated and velvety with intense notes of cherry wood, mushroom ground & 100% cocoa mass. Taste is persistent, sweet and well balanced. Aftertaste has burnt sugar, figs & cherries finish. Addictive and healthy tea with no acidity and tiny astringency – for Gourmet people only :)

A Little Poetry