Cooked or ripened pu-erh tea also known as shu pu-erh goes through the following long process:
Green large-lead tea leaves --> fixation --> twisting --> drying --> classification --> pile fermentation in moisture --> airing --> pressing/compressing into tea cakes --> aging
What make this tea has a little extraordinary is that its pile fermentation process was for 55 days which is above the usual duration of 45 days. This pu-erh is very affordable, and I bought it based on good reviews. While it offers a good value for money, it does not take long to realise that the leaves are not the top quality.
Having said that, it still provides a good earthy aromas of a decent shup pu-erh without tasting off. It also gives a clear dark red liquor colour which indicates that it is not a bad deal. I am also positive that its taste will improve in the years to come.
If you like pu-erh tea and consume it regularly and you are on a tight budget, you might find this tea satisfactory and even enjoyable.
Origin: Menghai, Xishuangbanna, Yunnan
Harvest time: 2013
Leave colour: Dark maroon
Liquor colour: Clear, dark red
Tea aroma: Earthy
Tea taste: Slightly bitter with sweeter aftertaste
Steeping/brewing: You can use around 100°C water temperature and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.
Shelf life: 10 years and more (to improve shelf-life store the sealed tea leaves in a dry, ventilated place with low temperatures and away from odour)