Ripe Pu-erh Tea 熟普洱

Ripe Pu-erh Tea (熟普洱, Shú Pǔ'ěr)

Ripe Pu-erh (Shú Pǔ'ěr, 熟普洱) is a fermented dark tea from Yunnan Province, China. It undergoes a unique wet-piling (渥堆, Wòduī) fermentation process, which accelerates aging and gives it a smooth, earthy, and mellow flavor. This tea is known for its rich, dark liquor, low astringency, and health benefits, such as aiding digestion and reducing cholesterol.

Characteristics of Ripe Pu-erh Tea

• Appearance: Dark brown to black leaves, sometimes with golden buds.
• Aroma: Earthy, woody, with hints of cocoa, dried fruit, or caramel.
• Tea Liquor: Deep red, dark amber, or almost black.
• Taste: Smooth, mellow, with flavors of wood, nuts, dark chocolate, or dates.
• Mouthfeel: Thick, silky, and soothing with a lingering sweetness.

Brewing Instructions

Gongfu Style (Traditional Method for Best Flavor)

1. Teaware: Use a Yixing clay teapot or a gaiwan (100-150ml).
2. Tea Amount: 5-7g (about 1/3 of a gaiwan).
3. Water Temperature: 95-100°C (203-212°F).
4. Steeping Times:
   • Rinse: Rinse leaves with hot water for 5 seconds, then discard.
   • 1st infusion: 10-15 seconds (awakens the flavor).
   • 2nd-5th infusions: 15-20 seconds (deep, rich taste).
   • 6th+ infusions: Increase by 5-10 seconds each time.

Western Brewing (Easier & Milder Flavor)

1. Teapot or Mug: Use a 250-500ml teapot or infuser mug.
2. Tea Amount: 3-5g (1 teaspoon).
3. Water Temperature: 95-100°C (203-212°F).
4. Steeping Time:
   • 1st infusion: 2-3 minutes.
   • 2nd infusion: 3-4 minutes.
   • 3rd infusion: 4-5 minutes.

Serving Tips

• Drink Plain: No milk or sugar needed.
• Aging: Ripe Pu-erh improves with age, developing a smoother and richer taste.
• Pairing: Pairs well with dark chocolate, roasted nuts, or hearty dishes.