Shu (ripe) Puer Tea mini portions 2019

The shu (ripe) puer tea mini portions 2019 gives an infuse with a sweet taste and a lot of flavors typically linked to the fermentation process of the leaves.




The shu (ripe) puer tea portions 2019 is a really practical product thanks to its single use square and little bowl (called Tuo in China) shapes. These two compressed teas weight both around 5 grams and they are made of leaves harvested in spring 2019 from the mountainous area of Wuliang, placed close to the city of Dali in the central-western part of Yunnan. The squares are offered in a little paper box made of 5 pieces while the Tuo are sold in cloth bags of 150 grams so with around thirty pieces inside. The puer pressed in square shape allow to analyze better the dry leaves and controlling the flavor extraction in case of multiple infusions while the mini Tuo release their taste in a more immediate and intense way.

Talking about the flavor profile the shu puer mini portions have a persistent fermented taste capable of revealing itself in many ways on the palate. In the first sips, in fact, the mouth is invaded by quite an intense sweetness which is then followed by different expressions of the fermented character and a bold body. Here the fermenting process gives to the infuse a light taste of an herbal spirits with some woody notes and a slightly balsamic finish. Because of the already mentioned features, the infuse of this puer with a practical shape well represents the typical traits of the ripe or shu category.

Place of origin

Wuliang - Yunnan, China


After the harvest the leaves whither under the sunlight for a certain period of time depending on the tea masters evaluations before going into the “killing of the green” phase which is similar to the practice adopted for green teas. In this case, however, the leaves are heated in the iron wok with a lower temperature than the usual standards for a green tea so it is possible to preserve some enzymes capable of changing the the taste of the tea through the time. After the cooking process big quantities of tea leaves are piled, dumped and covered with big sheets to allow the beginning of the fermentation. The producer here have to move and wet constantly the leaves in order to achieve an homogeneous fermentation on all the vegetal mass. When this process ends, generally after o period which can take from 20 to 70 days, the leaves were spread all over the floor to let the microorganisms who started the fermentation dry, and get loose. Now it is possible to (eventually) press the tea and so provide to it the best conditions to being transported and aged. To press the leaves, the producer exposes a certain quantity of the product to a strong steam jet for few seconds in order softened the vegetal mass and then pressed into their little bowl or square shape. In order to maintain its shape the tuo is put under an heavy stones for several hours or under a mechanical press while the leaves loose the residual moisture caused by the steam in the previous phase.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use one mini tuo or square in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 100°C water to open open up the tuo or the square you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (10 - 15 - 20...)

These leaves could be steep about 7 times.

To prepare the tea in the western style we suggest one tuo in a 200 ml cup with 100°C water for a steeping time of two minutes. We suggest you to do anyway a first 15 seconds rinse in order open up better the tuo or square and steep correctly also the inner leaves.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    5g-100ml / 10-15-20... sec / 7 infusions

  • Mug

    5g-200ml / 120... sec / 2 infusions


  • Fermentation

    Totally fermented

  • Caffeine

    Caffeine low


  • Origin: China

  • Taste: Sweet/vegetal

  • Instants: Drink



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