Aged Shou Tuocha — 2012 Vintage
Ripe cake · pile-fermented, then rested
Pile-fermented in weeks rather than decades, then rested for years until the fermentation settles into earth and old wood.
Ripe pu-erh is accelerated deliberately: the leaf is piled, wetted and turned until it ferments in weeks rather than decades. Done well, and then rested for years to let the fermentation settle, it gives the dark, earthy, almost petrichor depth of an old tea without the wait. Done badly it tastes of the wet floor of a cellar, which is why we taste every lot before it is pressed.
Aged Shou Tuo 2008 itself comes from Menghai, Yunnan, grown as menghai big-leaf, at 1,400 m. This lot is that same tea, handled and graded as described above — the leaf, the mountain and the maker do not change, only the picking window and the price.
- Gaiwan
- 7 g · 150 ml · 100 °C · rinse twice, then 20 s, +10 s · 15+ infusions
- Western
- 5 g per 300 ml · 100 °C · 4–5 min
- Vessel
- Yixing zisha, dedicated; pre-heat thoroughly
We dispatch within 48 hours of your order, from our warehouse in China, with tracking on every parcel.
We do not quote a delivery date. Once a parcel leaves us it is carried by an international courier and cleared by customs in your country, and a date we cannot control is a date we will not promise. The tracking number, which you get when the label is created, shows every scan to your door.
Shipping is complimentary on orders over CAD 79.00$; below that a flat CAD 9.50$ applies. HST (13%) is calculated at checkout. Duties and import taxes are the recipient's responsibility.
Unopened tins can be returned within 30 days for a full refund. If a tea is not to your taste, tell us — we would rather send you something you like than keep the money.
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