Search Abbey Tea Limited, Purveyor of fine Tea, England View backet / checkout

Welcome to Abbey Tea, Login or Register

United Kingdom

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.