This shu feels richer and more full-bodied — it immediately gives a dense, warm infusion. The taste shows dried fruits, woody notes, and a calm, natural sweetness that doesn’t feel intrusive. It opens gradually, without sharp shifts, holds its line from brew to brew, and stays consistent in flavor. Not light, but not heavy either — a balanced profile that feels grounded and offers solid depth without pressure.
This is a shu pu-erh from the Yongde region (Yunnan), pressed into a 357 g cake. Production date — 2012. The material is local large-leaf, providing a rich and clean infusion. With age, the tea has become smoother and more composed — excess sharpness has faded, while density and character remain.
Yunnan Ripe Puerh 2012 - Shu Puerh Qizi Cake 357g
$40.00Price
- 100–150 ml
- 5–6 g of tea
- Water: 100°C (212 °F)
- First rinse: 10–15 sec (discard)
- Subsequent brews: start at 10 sec, gradually increasing up to 1 minute
- The tea handles many brews. Drain each brew completely to avoid over-brewing.
- Your ideal brewing method may vary — adjust parameters to your preference.