First Grade Lincang Ripe Pu Erh Tea
€6,90 – €39,90
Ripe (fermented / matured) “shou” Pu Erh tea from the Lincang region north of Pu Erh in Yunnan Province, southern China. The highly clear, transparent, dark red infusion of First Grade Lincang Ripe Pu Erh Tea inspires with a round and soft taste, which is characterized by the intense sweetness of dried fruits such as figs, dates and plums, lingering in the mouth even long after drinking.
For more detailed information and illustrations please refer to the product description below.
2002 Lincang Ripe Pu Erh Tea
Like its neighboring prefecture “Pu Erh”, Lincang in the southern Chinese province of Yunnan looks back on a millenium-old tea tradition. Because here is the home of the large-leaved ancient tea tree and thereby the world-famous Pu Erh tea. With an average altitude of 1450 meters, the area covers altitudes between 450 and 3500 meters.
Our 2002 Lincang Ripe Pu Erh Tea (“shou”) comes from the Mengku Town area south of Lincang City. The careful selection of the hand-picked tender buds and youngest leaves provides the basis for a high-quality Pu Erh tea. Back then, the initial processing employed the “wet-piling” method (“wo-dui”) to achieve a medium fermentation or maturity level. Since then, the tea has ripened naturally under controlled conditions in our supplier’s tea warehouse. During this time, it has lost most of the characteristic wet-piling aroma, which is generally considered as less desirable .
The high clear & transparent dark red tea liquor of First Grade Lincang Ripe Pu Erh Tea delights with a thick, very soft and smooth taste, characterized by the high sweetness of dried fruit such as figs, dates and plums, accompanied by a pleasant and light manifestation of the leather aroma that is typical for ripened Pu Erh teas.
The Ripening of Pu Erh Tea
The original method of long-term ripening of Pu Erh tea looks back on thousands of years of history. For example, it was Pu Erh tea that first reached places outside of China via the Tea Horse Road from around the 8th century.
The starting material of a Pu Erh tea is the so-called “Maocha”. Its processing from leaves of large-leaf varieties of the tea plant (Camellia Sinensis) initially resembles that of green tea. A special feature of pu-erh tea processing is the tea leaves’ final drying outdoors in the sun (“sun-drying”). In ancient times, the Maocha then underwent pressing into flatcake or brick form. After this, the tea leaves went through a fermentation process lasting up to several decades. Such an exclusively naturally ripening Pu Erh tea is also called “sheng” Pu Erh tea.
Accelerated Ripening (“Wet-Piling” or “Wo-Dui”)
Then, during the 1970s, Chinese researchers developed an alternative method of maturing Maocha within a few weeks only. For this, the producer initially stacks the tea leaves and then covers them to prevent contact with air. The following days and/or weeks see a periodical lifting of the cover and reshifting of the stack. This “wet-piling” process, in Chinee “wo-dui”, causes a greatly accelerated fermentation process. We call such a Pu Erh tea that is matured using the “wo-dui” process a “shou” Pu Erh tea.
The production of good, yet affordable qualities of ripe Pu Erh tea today often combines both ripening methods. This means that the Maocha first undergoes the “wo-dui” process in order to achieve a certain degree of maturity. Then follows further natural ripening – either in pressed or loose form. Generally applies: the older a pu erh tea, i.e. the longer its natural ripening period, the better it becomes.
More information about history and backgrounds of Pu Erh tea provides my pertaining article in Siam Tea Blog:
The preparation of Pu Erh tea usually begins with a “washing steep”. This is poured off again immediately after moistening the tea leaves with boiling hot water. As the name suggests, this preparation step serves, on the one hand, to remove dust and impurities from the tea leaves. On the other hand, it “wakes up” the tea leaves, which benefits the subsequent first consumed infusion’s taste.
After the washing steep, add 3g tea leaves/100ml water of boiling hot temperature (90°-100°C). Then let infuse for a first infusion for about 40 seconds to 1 minute for a first delicious steep. This way, Lincang Ripe Pu Erh Tea produces a long series of equally tasty follow-up infusions. For these, keep the infusion period constant at first, but prolong accordingly, after the taste starts weakening.
Best store Lincang Ripe Pu Erh tea at a humidity of 50-75% and temperatures between 10°C and 35°C. These are the optimal storage conditions for the further ripening process, resulting in further favorable changes to its taste.
25g, 50g, 100g, 200g