Description
Shou (ripe) Pu-erh uses an accelerated pile fermentation process (wo dui) developed in 1973 by the Kunming Tea Factory to simulate the flavor of aged sheng in weeks rather than decades. The controlled microbial fermentation produces a dark, opaque brew with a smooth, earthy character, notes of wet earth, dark chocolate, and a clean, sweet finish. Shou Pu-erh is approachable for beginners and popular as a daily drinker.
Brewing Guide
Recommended vessel: Yixing clay teapot dedicated exclusively to shou Pu-erh — the porous zisha absorbs shou's earthy, forest-floor character and builds seasoning that softens astringency and enriches subsequent brews;.
Shou Pu-erh demands boiling water. Rinse twice to wash away any storage mustiness and awaken the compressed leaves. The first drinkable infusion should be a flash steep of 10-15 seconds. A seasoned Yixing pot dedicated to shou will enhance the smooth, earthy character over years of use.
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