Red Tea

Pu Erh tea can be quite disconcerting at first and lends itself to patient discovery. Aged for 1 year, this tea has a characteristic earthy taste and is bitter-free. With its low level of caffeine and tannins, Pu Erh tea is recommended for people with sensitive stomach.

To make Pu Erh Shou tea, fresh leaves are manipulated similarly to preparing black tea by withering, drying and rolling. The precious leaves are then spread for a few days in a room kept at high temperature and humidity, thus accelerating the post-fermentation process. . 

This golden Pu erh offers a rich and complex taste with woody and delicate chocolate flavors. Its velvety infusion, free from bitterness and low in theine and tannins, is a dense and deep brick red. Lovers of aged teas will adore this tea as it was post-fermented for 5 years. Its flavour is reminiscent of leather and plums.

To make Pu Erh Shou tea, fresh leaves are manipulated similarly to preparing black tea by withering, drying and rolling. The precious leaves are then spread for a few days in a room kept at high temperature and humidity, thus accelerating the post-fermentation process.

In order to achieve this delicately flavoured Pu Erh, the tea leaves are placed in the peel of a mandarin before the fermentation is complete. As the tea ages, it absorbs the characteristic citrus aroma. This allows the taste to be much less earthy than the traditional Pu Erh, and instead the flavour is woodsy with hints of sweet orange. It does however retain its complete lack of bitterness and amazing digestive properties. This unique Pu Erh is definitely worth a try!

The same tea leaves can be infused 2 to 3 times according to the suggested method of preparation.

Each mandarin content approximately 18 to 35 g.

Superb red tea reminiscent of wood bark with an earthy profile. The finish is mild and slightly sweet with a peppery finish. This Pu Erh SHOU from 2016 comes in a flat round shape. The tea leaves are pressed together (in a miniature version of the traditionnal large bing cha disc form) during the post-fermentation process wich lasts several years. The idea of an aged tea can sometimes surprise. This portioned version contains just what it takes to serve 1 liter of tea at a time. Therefore, it is perfect to try it and discover the red tea category.

To prepare the tea: remove the paper envelope, place the intact mini bing cha in the infuser of your teapot and pour a little bit of hot water (95 degrees Celsius) to rinse the leaves. After 15 to 20 seconds, discard the water. Fill the teapot with one litre of hot water (95 degrees Celsius), then let steep for 5 to 7 minutes. Meanwhile, the leaves will gradually separate and release their aromas. Free of bitterness, low in caffeine and tannin, red tea is excellent after meals.

The method to create Pu Erh SHOU teas: fresh leaves are manipulated similarly to preparing black tea by withering, drying and rolling. The precious leaves are then kept and spread under large canvases in a room at high temperature and humidity, thus accelerating the post-fermentation process.
The total weight is approximatly 32g for 4 miniature discs (mini bing cha). The weight can slightly vary.