Shou Pu-erh
Yunnan, China
Fermented and earthy, like forest floor after rain. Grounding, calming, endlessly deep.
The Story
Shou (ripe) pu-erh was invented in the 1970s to simulate the aging of sheng pu-erh in months rather than decades. The leaves undergo a controlled fermentation process called wo dui, developing deep, earthy flavors. While traditionalists prefer aged sheng, shou has earned its own devoted following for its immediate accessibility and grounding character.
Flavor Notes
Perfect For
- After heavy meals
- Meditation
- Evening grounding
- Digestive support
- When you need calm
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
200-212°F
(100°C)
Amount
5g per 100ml
Steep Time
10-20 seconds, extending with each steep
Resteeps
10-15 steeps
Recommended Vessel
Gaiwan or Yixing pot
Brewing Tips
Always rinse shou pu-erh twice before drinking—this cleans the tea and wakes the leaves. Brief steeps in the beginning, longer as you go. Good shou should be smooth, not harsh or fishy. Give new shou some air time before drinking.