This Imperial Ripe Pu-Erh comes from Menghai County, Yunnan, the spiritual home of cooked Pu-Erh. At 1,800 meters above sea level, old wild arbor trees flourish under misty subtropical skies and in iron-rich red soil, producing tea with an earthy soul and silky mouthfeel.
The leaves are fermented through a 72-day wodui (渥堆) process, mimicking the slow aging of raw Pu-Erh. After natural aging for 2–4 years in bamboo-lined stone storage, this tea develops layers of dark chocolate, sandalwood, wet moss, and caramelized dates. Every sip feels like sipping liquid parchment—warm, wise, and soothing.
Tea-to-Water Ratio:1:20(eg: 5-6g tea leaves / 100-120ml water)
Water Temperature:100°C(212°F)
Rinse: 3 seconds
Steep Times:
1st: 5 sec
2nd: 10 sec
3rd: 15 sec
Increase 5–10s per infusion
Teaware: Aged Yixing zini clay pot or gaiwan
3–5g tea for 250–500ml water
1st infusion: 2–3 min
2nd: 3–4 min
3rd: 4–5 min
Best for: Milder flavor, office-friendly brewing
Use mineral water for a fuller flavor
Not suitable for cold brew—heat is essential to unlock aged aroma
Pair with dark chocolate, roasted nuts, mooncakes
Q1: What’s the difference between this ripe Pu-Erh and raw Pu-Erh?
Ripe Pu-Erh undergoes fermentation and tastes mellow, earthy, and sweet. Raw Pu-Erh is more astringent and changes more dramatically with aging.
Q2: How many infusions can it handle?
At least 8–10 brews with Gongfu style. The later brews reveal smooth woodiness and sweet minerality.
Q3: Why is it called “Imperial Court”?
This recipe dates back to the 1970s and was reserved for high-level gifting and state use. “Imperial” refers to the legacy, not an official designation.
Q4: Is this tea caffeinated?
Yes, but it’s lower than most black teas. Provides gentle alertness without jitters.
Q5: Can it be aged further?
Yes—if stored in a dry, ventilated, odor-free space, this tea continues to develop smoother texture and deeper umami.
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