Talk about aging gracefully. This shu puer has a smooth and effervescent mouthfeel. The cup tastes like sweet compost, anise, and sarsaparilla. 

Made by Mr. Liu Zhao Quan, this shu puer has a “grade three” designation under the old numeric system held over from when this factory was under control of the government. The higher the grade, the finer the pluck (grade one being the highest, nine the lowest). Grade three is considered ideal for making quality shu puer since the smaller leaves of grade one are too delicate for the process. Under this numeric system, shu puer is always graded with odd numbers and sheng puer is graded with even numbers based on the yin/yang philosophy. Yang (odd numbers) is associated with movement and change while yin (even numbers) is associated with nature and stillness.

Shu puer is made by piling up moistened sheng puer leaves and then covering them up to retain the heat. This process of post fermentation (wo dui) goes on for about one week. After one week the cover is removed, the tea (which has compacted on its own) is loosened up, and it is piled up once again without a cover and with plenty of airflow to cool and dry. The piles are rotated about once a week for another 6-7 weeks. After this the product is finished.

Ingredients: puer tea

Steeping Instructions

3 grams | 8 oz water | 195°F | Steep 3 min.

Traditional Steeping

6 grams | 6 oz water | 195°F | Rinse 5 sec. | Steep 15 sec.

Number of Cups

2 oz makes 19 cups, 4 oz makes 38 cups, 1 lb makes 151 cups