Ripe Pu-erh · Tea stories
A mountain leaf, made mellow.
Everyday Ripe Pu-erh Cake
Behind this dark, pressed cake is a story of Yunnan leaves, patient fermentation and a tea made for unhurried everyday cups.
- Origin
- Yunnan, China
- Tea type
- Ripe Pu-erh
- Format
- 357 g pressed cake
01
Yunnan, where the leaf begins
Pu-erh takes its name from a historic tea-trading centre in Yunnan, southwest China. The tea is associated with Yunnan's large-leaf tea plants and mountain growing regions. Pressing the leaves into cakes made them compact and convenient to transport and store, connecting this everyday object with a much older history of tea journeys.
02
Why it is called ripe Pu-erh
Ripe, or shou, Pu-erh is not simply an old tea. It goes through a controlled fermentation process known as wo dui, developed in the 1970s to create a mellow character without waiting many years. The process gives the tea its dark colour and rounded, earthy profile; raw Pu-erh follows a different path and changes gradually with storage.
03
A cake for ordinary days
This 357 g cake is designed to be opened a little at a time. Gently pry off a piece, rinse the leaves briefly and brew in short infusions. The cup moves from deep colour and a smooth body towards a gentle earthy sweetness—a comforting daily tea rather than a ceremony reserved for special occasions.
Tea history and craft describe the general style. Product-specific facts are limited to the current catalogue information; harvest, batch and label details should always be checked against the physical tea.
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