Arrow Fat Left Icon Arrow Fat Right Icon Arrow Right Icon Cart Icon Close Circle Icon Expand Arrows Icon Facebook Icon Instagram Icon Pinterest Icon Twitter Icon Youtube Icon Hamburger Icon Information Icon Down Arrow Icon Mail Icon Mini Cart Icon Person Icon Ruler Icon Search Icon Shirt Icon Triangle Icon Bag Icon Play Video

FREE Shipping on US Orders $75+

Emperor Shou Pu-erh 2008

$25.00

Emperor Shou Pu-erh 2008

  • 漢字 〇八年勐海宮廷普洱熟茶

    origin Menghai, Yunnan

    craft shou (fermented)

    flavor notes earthy, chocolate mint, malty

    漢字 〇八年勐海宮廷普洱熟茶

    origin Menghai, Yunnan

    craft shou (fermented)

    flavor notes earthy, chocolate mint, malty

    This Emperor Pu-erh is comprised of small hand-picked young leaves and buds, gathered in Spring of 2008 from Menghai County in Xishuangbanna, the lush tea growing region of Yunnan, China. It’s a region rich in history and in the unique environmental factors ideal for cultivating good quality pu-erh.

    Picked tea leaves are first sun withered, then rolled, twisted and finally roasted to create a “maocha”, the base green stage of a pu-erh. The maocha is then piled and composted in a controlled process that accelerates the aging of the tea, doing in a year what normally would take upwards of 10 years to achieve if the tea was allowed to age on its own.

    This "shou" or "cooked" process introduces a mellow, malty character to Pu-erhs. In this example, the result is a rich texture in the mouth, balanced by a bright, luscious flavor with notes of chocolate mint or grass jelly.

  • tea
    water
    temp
    time
    1g per 1oz at 212°F for 1m

    Heavily aged or fermented teas like this are incredibly easy to brew, since they tend to have very little bitterness or astringency regardless of water temperature. We recommend starting with the instructions above, and then adjusting to your preference.

    Learn the fundamentals of tea brewing and master your technique here.