Shou Pu-Erh (Ripe)

High-quality Shou Pu Erh as loose leaf, unpressed tea. We offer two genre-defining 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 mild and natural in flavour. A speciality is the Lao Cha Tou, which consists of small naturally-formed tea nuggets from ancient trees (Gushu), particularly sweet and creamy in taste.

The Bulang Shan terroir, close to the border with Myanmar, with the famous Ban Zhang, can be counted among the "wildest" terroirs for pu-erh tea, both in terms of landscape and aroma. Our Shou pu-erh from here show great spiciness and aromatic complexity, ranging from classic earthy cocoa notes to more unusual fruit and pepper notes.

Rare, pressed and post-fermented dark tea (Hei Cha; 黑茶) from Anhua, China, from the experienced and only organic Ceres-certified farmer in a pristine natural location from the slopes of Mt. Furong. A real 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 an earthy aroma, which is reminiscent of ancient wine cellars, especially in the case of longer matured teas. Our Liu Bao Cha are matured for many years according to traditional methods in bamboo baskets.

Fermented teas (hakkōcha 発酵茶) from Japan are a true rarity – even within Japan they are not typically known outside of the small area in which they are cultivated. Hakkōcha has a deep connection to the traditions of their respective regions and are only produced by very few tea farmers. Our double-fermented goishicha from Kōchi prefecture offers a completely novel and unique flavour experience, surprising the palate with its sour, fruity notes and woody fermentation aromas.