Shou Pu-erh
熟普洱 · Ripe Pu-erh
Dark
In 1973 the Kunming factory set out to fake in months what raw pu-erh needs decades to become. They wet the leaf, piled it, and let heat and microbes run, a process called wo dui, wet piling. It worked, tasting aged when new, and a whole class of tea was born. Modern ripe pu-erh is dark and mellow from the start. The cup runs deep and earthy, woody, silky and sweet.
- earthy
- dark wood
- sweet
- Origin
- Yunnan, China
- Water
- 100°C / 212°F
- Ratio
- 6 g / 100 ml
- Caffeine
- Medium
- Rinse
- Yes · 10s
GI-protected (2008)
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~6.0g of tea
The session
8 infusions after the rinse, about 5m 5s of total contact time.
- Rinse10sWake the leaf and pour it away — this one isn’t for drinking.
- Steep 110sDeep soil waking in the heat.
- Steep 215sEarth settles into dark wood.
- Steep 320sA silky body fills the cup.
- Steep 425sSweetness rises through the soil.
- Steep 530sThe woody depth turns mellow.
- Steep 645sA clean earthiness rounds out.
- Steep 71mSmooth sweetness coats and stays.
- Steep 81m 30sDeep earthy calm holds to the end.
Also sold as
Shu Pu-erh, Cooked Pu-erh, Shou Cha, Shu Cha
In Czech and Slovak shops
Shu (Ripe) Puerh
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.