Rapidly Ripened Pu'er

$ 7.70 

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This Pu'er is created by a remarkable processing method invented in the 1970s—a thoroughly modern addition for tea's 5,000 year history. Infuses nearly black in the cup, revealing substantial body, smoothness, and complexity.

  • How to Steep
  • Product Details
  • Fun Facts
  • Pairing Suggestions
  • Ingredients
  • 1.5 tsp per 8 oz of water, 212°F, 5-6 min. Steep the same tea leaves multiple times until the flavors disappear.

    • The "single malt" scotch of tea
    • Powerful notes of peat and morel mushroom upfront, velvety smooth with no harshness
    • Wonderful long finish of raisin and sweet tobacco, as delicious as it is unexpected
    • While it might take ten or fifteen years of aging for traditionally processed raw (sheng) pu’er tea to develop rich complexity, China’s modern Wo Dui process produces similar results in a matter of months
    • Wo Dui literally means "wet pile," and alludes to the practice of using a certain level of heat and humidity to rapidly oxidize the "green" leaves, imitating the effect of age by mitigating the tea's green-ness and astringency
    • Breakfast sausage or bacon
    • Any dish with mushrooms or truffles
    • Pork, steaks or wild game
    • Dark chocolate truffles or desserts
    • Single-malt scotch
  • China, Yunnan Province Pu'er tea: 100%

  • Dark Chocolate Pu'er, Orange Truffle, German Chocolate Cake, Love Potion

       (Formerly known as Yunnan Teahouse Pu'er)

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