Shou Pu-erh was developed in the 1970s to reproduce in weeks what raw Pu-erh needs decades to become, by wet-piling the leaf under controlled heat and humidity. The result is a near-black cup with none of the bitterness of young raw tea: earthy, sweet and heavy in the mouth, with wet wood and dark bread underneath. Pressed into cake and given a few years to settle, it smooths out further. Rinse the leaf once with boiling water, then steep short and often, and it will keep giving for a dozen rounds.
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.
Guangxi dark tea, aged in woven baskets. Woody and mellow, with the betel-nut note drinkers look for. Warming, easy, and hard to over-steep.
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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