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2016 HE KAI ZHEN MIN - (ripe) - mini tong
Little Hekai Gem (ripe), a mini tong of 7 bengs (cakes).
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2006 SHI NIAN CHEN XIANG (ripe)
The leaves were picked in 2006 and stored for ten years to further mature before pressing in stone moulds..
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2007 BING DAO (ripe)
This highest quality, ripe twelve year old Pu erh cake is from the Xiban Shan mountain.
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2007 BAN ZHANG (ripe)
From the BuLang mountain this is an extremely good BAN ZHANG ripe Pu erh cake.
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2008 GONG TING little Pu erh cake (ripe)
GONG TING, means "Palace" tea and this is a highly prized, much sought after, ripe Pu erh tea cake.
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2009 QUAN JIA FU - (ripe)
From Bang Wai mountain in Lancang county, a charming, ripe Pu erh tea small cake
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2009 XIAO JIN YA (ripe)
A lovely small, ripe, top quality Pu erh tea cake from the Menghai area in South West Yunnan.
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2010 BAN ZHANG CHA WANG (ripe)
A lovely small, ripe, top quality Pu erh tea cake from BuLang Shan in South West Yunnan.
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2010 QING SHI (ripe)
The whole large leaves are hand picked from old wild Arbour trees.
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2011 PU ERH SHOU CHA (ripe)
The whole large leaves are hand picked from 150 year old wild Arbour trees at high altitudes.
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2011 JIN ZHI YU YE (ripe)
The whole large leaves are hand picked from old wild Arbour trees.
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2012 MA HEI DA HUANG PIAN (ripe)
This unique "BIG YELLOW LEAF" ripe Pu erh cake is from ancient trees in the YIWU mountains.
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2012 LAO SHU CHA (ripe)
An extremely rare, high quality blended ripe Pu erh tea cake from ancient wild arbour mountain trees (GUSHU)..
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2014 NAN NUO SHAN (ripe)
Abbey Tea has selected one of the most famous raw Pu erh tea from the Nan Nuo Shan.…
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2014 FO HAI SHU YUN (ripe)
Abbey Tea has selected one of the most famous ripe Pu erh tea from the Menghai region.
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2015 MINI TUOCHA (ripe)
Super high quality, whole leaves mini tuo cha. Our imperial grade Pu erh, is a high quality, premium, dark tea.
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The TRIO SET - ripe Pu erh
A Tea Infuser Mug, a bamboo tray and 50g of ripe MINI TOCHA Pu erh tea for the perfect brew.
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2015 PU ERH YANG TAO - (ripe)
From BULANG SHAN, this is a most mellow, unique traditional Yunnan Pu erh tea.
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2015 BANG WAI - GU SHU (ripe)
From Bang Wai mountain in Lancang county, a charming, ripe Pu erh tea brick
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2015 YU XIAN - (ripe)
From NAN NUO SHAN mountain, this is a mellow, refreshing ripe Pu erh.
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2016 BULANG SHAN (ripe)
Easy to break by hand, this cake has 44 segments in a "Waffle shape".
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2016 XUN MI (ripe)
This is a quality ripe Pu erh tea brick from the famous BuLang mountain.
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2017 QIAO XIANG GU YUN (ripe)
The tea is blended by a retired ‘Master Blender’ from TaeTea, then pressed in stone moulds in the traditional way.
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2017 ZAO XIANG SHU BING (ripe)
The resulting tea has a good body, a rich, fragrant and floral aroma with a mellow taste and hints of flowers.
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2018 GUA FENG ZHAI - GU SHU - (ripe)
A really lovely smooth, soft, natural puerh tea cake from the village of Gua Feng Zhai.
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2021 GU SHU SHAI HONG (ripe)
The resulting tea has a good body, a rich, fragrant and floral aroma with a mellow taste and hints of flowers.
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Imperial Yunnan Golden Buds
This Imperial Yunnan Golden Buds black tea is from the traditional black tea area of Fenqing.
What is RIPE (SHU) Pu erh Tea?
Pu erh teas are growing in popularity as they become more well known for their health qualities and sophisticated, fresh flavours.
Ripe Pu erh is a type of fermented dark tea produced in the Yunnan region of China from a large leaf variety of the Camellia Sinsensis plant (DA YE ZHONG tea varital). It is processed in a unique way in that the leaves undergo controlled fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces a tea dark and rich in colour known as Hei Cha, with a deep ripe aroma and a smooth, soft, sweet to earthy taste.
Raw Pu erh was developed and introduced in the Tang dynasty, 700 - 800 years ago and has a very long history. Ripe Pu erh has a much shorter history. The above mentioned controlled fermentation process was developed between 1973 and 1974 at the Kunming Tea Factory. It takes about 45 to 60 days to ferment Mao CHA into HEI CHA The pilling, wetting and mixing of the MAO CHA is a prolonged microbial fermentation to achieve a desired flavor is reached.
For centuries it was considered to be a medicinal tea and today, Pu erh is well known for its health benefits. It is no wonder that the Chinese have been drinking Pu erh tea for thousands of years!
As with good wine, Pu erh tea gets better with age. Finely made and stored and left to mature, Pu erh teas will improve in character and taste and increase in value.
