Shou Pu-erh Ripe Cake
Ripe Pu-erh, fermented the fast way and pressed into cake. Dark and syrupy, with damp forest floor and sweet wood. It forgives a long steep.
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Liu Bao has been made in Guangxi for centuries and was shipped down the old tea-boat road in the woven baskets it is still aged in. The basket lets the tea breathe, and the edges soften over the years into something rounder and quieter than Pu-erh. The cup is dark and clean, woody rather than earthy, with the faint betel-nut note regular drinkers use to recognise it. It is a comfortable everyday dark tea: forgiving about time and temperature, and good after a heavy meal.
Ripe Pu-erh, fermented the fast way and pressed into cake. Dark and syrupy, with damp forest floor and sweet wood. It forgives a long steep.
Raw Pu-erh from a single spring harvest. Bright and bittersweet young, with stone fruit and a cooling finish. It ages in your cupboard, not the factory.
A Hunan brick deliberately cultured with golden flower. The fungus turns the cup sweet and rounds off any roughness. Traditionally boiled with milk.
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