Shou Puerh, also known as ripe Puerh, uses an accelerated fermentation process. It is prized for its dark, earthy and smooth character. Initially, it is processed like a Sheng (raw) Puerh with the Sha Qing (“kill green”) process; however, before being pressed into a cake it undergoes the Wo Dui (“wet-piling”) process. This triggers a faster fermentation process.
Pasha is a village in between the Nanuo mountain and Bulang mountain. Both are among the famous tea mountains outside the Lan Cang river. The people from this village are from the Hani ethnic group who have been processing tea since the Tang dynasty.
The tea has spicy, earthy notes and becomes smoother and creamier in later steeps.
Read our brewing guide here. We recommend Gong Fu Brewing for this tea.
Pressed: May 20, 2025
