Ripe Pu-erh Loose Leaf Tea

🍵 Tea Name (Tea Name) Organic Ripe Pu-erh Loose Leaf Tea (Shou Pu-erh)

📍 Terroir & Origin (Terroir & Origin)

• Precise Origin: The core areas of high-altitude tea gardens in Menghai County (Xishuangbanna), Yunnan Province, China.
• Elevation/Environment: High-mountain cloud-and-mist zones at altitudes ranging from 1,500 to 1,800 meters. The gardens strictly adhere to organic agriculture standards, entirely abstaining from chemical fertilizers, pesticides, and herbicides. They rely on humus from fallen forest leaves for nutrients. The rich biodiversity forms a natural micro-ecological defense system. The soil is predominantly red earth or latosol, rich in iron and organic matter.
• Tea Cultivar: Yunnan Large-Leaf Varietal (Camellia sinensis var. assamica). Its extremely rich inclusion of compounds (tea polyphenols, water extractives) provides a robust material foundation for the subsequent fermentation process.

🌱 Plucking Standards (Plucking Standards)

• Plucking Time: High-quality organic ripe Pu-erh typically selects spring tea (rich in inclusions and high in amino acids) or autumn tea (known for its high aroma).
• Plucking Requirements: Primarily "one bud and two leaves" to "one bud and three leaves." The fermentation of ripe Pu-erh cannot rely solely on tender single buds; it requires mature leaves and tea stems. The polysaccharides in the stems serve as the vital breeding ground for the microorganisms during the pile fermentation process, and they are the secret to the sweet, mellow taste of the finished tea.

🔥 Processing Techniques (Processing Techniques)

• [Step 1: Primary Processing (Maocha)]: Fresh leaves undergo withering, high-temperature kill-green (deactivating enzymes), and rolling (breaking cell walls), followed strictly by sun-drying. The ultraviolet rays of the sun impart a unique "sun-flavor" and vitality, resulting in "Yunnan Large-Leaf Sun-Dried Green Maocha."
• [Step 2: Wo Dui (Pile Fermentation)]: This is the core technique of ripe tea. The organic Maocha is piled to a certain height, evenly sprayed with water, and covered with hemp cloths to maintain warmth and humidity. Over the next 45-65 days, driven by hydrothermal actions and the metabolism of dominant microbial strains (e.g., Aspergillus niger, yeasts), the tea's internal compounds undergo dramatic enzymatic and non-enzymatic oxidations.
• [Step 3: Turning and Drying]: During fermentation, the pile must be turned several times based on the internal temperature (usually kept between 50℃-65℃) to prevent "core burning" and ensure even fermentation. Once fermentation is complete, the tea is spread out to dry and dissipate the "pile flavor" (Dui Wei). Finally, it is winnowed and sorted by leaf size into various grades (such as Gongting/Imperial, Grade 1, to Grade 9). Skipping the high-temperature steaming and pressing stage, it goes directly into storage as loose leaf.

🌸 Tasting Notes (Tasting Notes)

• Appearance: The dry leaves are thick, bold, and tightly rolled, presenting a reddish-brown (pork-liver red) color. Organic teas often have a more natural, lustrous sheen. High-grade loose leaves (like Gongting) will display obvious golden buds (Jin Hao).
• Liquor: Resembling top-tier ruby, the brew is deep chestnut or bright, translucent red. A high-quality brew often displays a captivating "golden ring" at the edge of the cup.
• Aroma & Mouthfeel: * Aroma: The initial scent is pure, free from any muddy fermentation or poor storage odors. Top notes usually feature aged woody, jujube (red date), or camphor aromas; middle notes reveal subtle woodiness and a sticky rice scent. Being organic, the aroma is particularly grounded and enduring.
  • Mouthfeel: The entry is exceptionally thick, mellow, and silky (referred to in the trade as a "meaty" texture). There is absolutely no bitterness or astringency. The mouthfeel is delicate. After swallowing, a persistent, warm sweetness (Hui Gan) emerges, accompanied by a deep throat resonance (Hou Yun).

🫖 Brewing & Storage (Brewing & Storage)

• Brew in a Yixing zisha (purple clay) teapot — its heat retention draws out the tea's thickness. A white porcelain gaiwan also works.
  • [Water Temperature] Must use 100℃ boiling water to fully release the aged aroma and rich substance of the ripe Pu-erh.
  • [Tea-to-Water Ratio] Approximately 1:20 (e.g., 7-8 grams of tea for a 150ml teapot).
  • [Steeping Time] Loose Pu-erh infuses faster than pressed cakes. The first two infusions are for "waking/rinsing the tea" (flash steep under 5 seconds and discard) to wash away dust, awaken the leaves, and remove any faint pile odor. Begin drinking from the third infusion, steeping for 3-5 seconds. As the steeps progress (after the 8th brew), gradually increase the time to 15-30 seconds.
• Storage Standards & Shelf Life: Loose leaf tea has a larger surface area exposed to air, meaning it ages faster than compressed tea. It must be stored in an environment that is "protected from light, dry (relative humidity 60%-70%), odor-free, well-ventilated, and at a stable temperature (20℃-30℃)." Organic ripe Pu-erh loose tea holds immense aging value. Under proper storage, its optimal drinking window can extend for decades—the older it gets, the more fragrant and mellow it becomes.