Ripe Pu Erh

Ripe Pu Erh is the tea served at every dim sum table. After oily plates of dumplings and crispy fried buns, this dark earthy tea cuts through the richness and settles the stomach like nothing else can. 

Produced in Yunnan from large-leaf varietals, the leaves undergo full oxidation before entering the “wet piling” fermentation process. This microbial transformation gently “cooks” the leaves, breaking down astringent compounds and creating a grounded, earthy flavor.  

In the cup, the liquor is a deep reddish-brown, clear and rich. The aroma is earthy and warm: forest floor, dark wood, hints of mushroom and dried plum. On the palate, it's thick and velvety, coating the mouth with flavors of dark chocolate, burdock root, and a subtle mineral finish. The aftertaste is long and gently sweet, like sugarcane lingering on the tongue. This is the tea for long, lazy weekend brunches, when you've eaten more than you should have and need something to help you reset without feeling heavy.