Shu Pu-Erh
乌金号 Wu Jin Hao
2016 · Menghai Gaoshan Tea Co. 2016 · Menghai Gaoshan Tea Co. · Highland Menghai, Yunnan
八年陈韵 Ba Nian Chen Yun (Gu Gang 古岗)
2016 · Tengjian Tea Industry 2016 · Tengjian Tea Industry · Menghai, Xishuangbanna
勐海金芽 Menghai Jin Ya (Bulang 布朗纯料)
2019 · Bulang Mountain Producer 2019 · Bulang Mountain Producer · Bulang Mountain, Menghai
大益 7552 Dayi 7552
2021 · Menghai Tea Factory / TAETEA 2021 · Menghai Tea Factory / TAETEA · Xishuangbanna, Yunnan
大益 7572 Dayi 7572Selected
2022 · Menghai Tea Factory / TAETEA 2022 · Menghai Tea Factory / TAETEA · Xishuangbanna, Yunnan
大益 红玉 Hong YuSelected
2018 · Menghai Tea Factory / TAETEA 2018 · Menghai Tea Factory / TAETEA · Xishuangbanna, Yunnan
孔雀之乡 Kongque Zhi Xiang (Puwen Shu Pu-erh 400g)
2018 · Puwen Tea Factory 2018 · Puwen Tea Factory · Puwen Town, Pu'er, Yunnan
糯香 Nuo Xiang (Sticky Rice Fragrance)
2018 · Yunnan Scented Tea Artisan 2018 · Yunnan Scented Tea Artisan · Southern Yunnan
About this collection
Shu Pu-Erh
Shu (熟) means ripe — a wet-piled, micro-fermented pu-erh that delivers the deep, earthy, date-and-cocoa profile people associate with aged tea, but ready to drink on release. The process was invented at Menghai Tea Factory in 1973; the 7572 and 7552 recipes are still the benchmarks every shu is measured against. Our ripe collection includes classic Dayi cakes, single-origin Bulang material and aged shu stored for a decade or more.