Shou Pu Erh (Ripe)

High-quality Shou Pu Erh as loose leaf, unpressed tea. We offer two classic Shou teas with an earthy-sweet, milky taste from an organic farm on Wuliang Mountain – the perfect introduction to the genre. Additionally, we have a high-quality organic Shou Pu Erh from Lincang, grown at altitudes above 1800m, exceptionally pure and mild in flavour. Lao Cha Tou is a speciality which consists of small naturally-formed tea nuggets from ancient trees (Gushu), and is particularly sweet and creamy in taste.

Located near the border with Myanmar, the Bulang Shan terroir, home to the famous Ban Zhang, is among the most rugged and expressive Pu Erh regions, both in landscape and in flavour. Our Shou Pu Erh teas from this area display remarkable aromatic complexity, ranging from classic earthy cacao notes to unexpected hints of fruit and flavoursome pepper.

A rare, pressed and post-fermented dark tea (Chinese Heicha 黑茶) from Anhua, China, grown in pristine natural conditions on the slopes of Furong Mountain. A true rarity from pesticide-free cultivation.

Liu Bao Cha is a post-fermented tea speciality from the Chinese province of Guangxi. It is known for its very dark infusion and earthy aroma, which, particularly in well-aged teas, evokes the scent of antique wine cellars. Our Liu Bao Cha teas are traditionally aged for many years in bamboo baskets, following time-honoured methods that bring out their distinctive depth and character.

Fermented teas from Japan are absolute rarities, and even within Japan their recognition remains largely limited to the regions where they are produced. For Kancha (寒茶), meaning “cold tea” or “winter tea”, whole tea branches are steamed in a wooden vat over a wood fire and then dried in the crisp winter air. Goishicha is a special tea from Shikoku that undergoes a double fermentation (both aerobic and anaerobic) before being pressed, sun-dried and cut into small squares.