Shou Pu-Erh
Bu Lang Zheng Shan
2010 P. Free

Super Premium 96 P.

This Bu Lang Mountain tea from southern Yunnan offers an exciting alternative to the typical flavour of quickly ripened Shou Pu-Erh teas. This Pu-Erh was relatively quickly ripened and then stored for maturation from 2010 to 2018 under ideal conditions in Guangzhou. As a result, the tea does not have the common earthy notes of Shou Pu-Erh, but rather spicy and slightly fruity notes instead. This tea is ideal for Pu-Erh connoisseurs looking for something a little different or those new to fermented teas who would like to begin with a less intense tea.
  • A welcome change of pace to typical Shou Pu-Erh teas: very soft as a result of brief fermentation
  • Ripened since 2010 under ideal conditions in Guang Zhou
  • Leaves from 100-200 year-old tea trees
  • Traditional region for quality Pu-Erh Tea
  • Sustainably cultivated without the use of plant protection products


Character Fruity, spicy, pepper, earthy, walnut
Tea Garden Bu Lang Shan is one of the oldest regions for Pu-Erh tea in the world. The tea is known for its strong, tart notes
Terroir Xishuangbanna, Yunnan, China
Harvest Spring harvest, March to May 2010, hand-harvested
Cultivar Yunnan Da Ye Zhong. Tea tree age: 100-200 years
Elevation 1,400-1,500m above sea level
Oxidation/Fermentation Indoor withering, oxidation stopped via wok roasting (kill green), rolling, sun-drying, 1st leaf selection, piling of the leaves, controlled fermentation (45-60 days), air-drying, 2nd leaf selection, steaming, pressing, air-drying
Organic Cert. Cultivated without the use of plant protection products or synthetic fertilisers
Grade 96/100 p. (Pu-Erh category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€412.50 / 1kg

Tea Farm

The tea farmers live in the Bu Lang Shan region of Yunnan and belong to the cultural minority of the Bu Lang. The right to harvest certain tea trees in all Pu-Erh regions is passed on from generation to generation. The tea trees for this tea have likewise been in the hands of farmers for several generations. Pu-Erh tea trees in Yunnan are treated with great respect and therefore not sprayed with herbicides or pesticides.



This quickly ripened Pu-Erh tea has a taste discernibly different than most Pu-Erh. In contrast to the earthy, chocolate notes typical of Pu-Erh, this tea has notes of sharp pepper and fresh fruit. The flavour and aroma retain the autumnal character associated with Pu-Erh. This tea offers a fresh perspective on the range of Shou Pu-Erh.


At the end of the production process the leaves are briefly steamed and pressed into traditional forms (cake, brick, mushroom). Historically, this method was developed for practical and logistical reasons. Today, pressing is known to improve the uniformity of fermentation (ripening) of the tea.


Bright wine-red

Pu-Erh Tea

Pu-Erh tea is a so-called "post-fermented" tea that, similar to Chinese green tea, is first withered, roasted and then rolled. Traditionally, Pu-Erh is only heated to a relatively low temperature and slowly, gently dried in the open air. Central to the production of Pu-Erh is the period of fermentation after the leaves have been pressed into a cake form. Naturally occurring bacteria cultures grow between the enclosed leaves and produce the desired aroma of the tea over a period of months or years. This process differs from oxidation of black or oolong teas, which is carried out by enzymes of the tea plant itself. Grades of Pu-Erh are typically divided between Sheng Pu-Erh, which is naturally matured for years or even decades, and Shou Pu-Erh, which is quickly ripened. Authentic Pu-Erh are exclusively made from the leaves and buds of local and often wild-growing tea trees in the Chinese province of Yunnan. Vintage Pu-Erh teas from respected terroirs can attain incredibly high prices and even on the Chinese tea market are difficult to obtain.

Cultivation & Processing

A special feature of the Bu Lang tea village is the number of old and ancient tea trees. Several trees estimated to be 500 years old are even located within the city walls. The quality of the tea from this region is largely attributed to the age of the trees.

Bu Lang Shan is located in southern Yunnan in the middle of the tea region of Xishuangbanna, not far from the border with Burma/Myanmar. The local population consists largely of members of the Hani and Bu Lang minorities. Tea has been cultivated in the region for more than 1,000 years.


The tea was quickly fermented under carefully monitored conditions and then pressed into form. This tea was produced in 2010 and stored in Guang Zhou, China until 2018. Since 2018 the tea has continued to be ripened under special conditions at Sunday Natural in Berlin.

Centuries-Old Pu-Erh Trees

The tea plants needed for producing Pu-Erh are autochthonous, large-leafed, and wild-grown tea plants. In contrast to generic tea plants grown around the world, this type does not grow as a bush, but rather as a tree that can live for up to thousands of years. Scientific study of the Camellia taliensis suggests that this tree is the common ancestor of all other types of tea. This cultivar is native to the region where China, Vietnam, Laos, and Myanmar meet. This is also where the Chinese province of Yunnan is located, and the history of Yunnan is also intertwined with the first known attempts to cultivate tea. For this reason, Yunnan is often considered the "cradle of all teas". In the tea forest of Yunnan, each tree has an individual character with a different shape and different cultures of moss and fungi. As such, each tree produces its "own" tea. The older the tree, the deeper its roots extend into the earth and into deep layers of rock and stone. These older trees can absorb minerals and trace elements that are passed on to the leaves and buds. The tea made from the buds and leaves of wild-grown older trees is thus rich in minerals and highly desirable.


Brewing Guide

5g or 1 heaped tbsp per 150ml (100°C) water.

Classic Pu Erh preparation:

Several infusions at 90-100°C for between 15 and 30 second; The first pour is used to open the leaves and is not intended for drinking. Shou Pu Erh does not become bitter even after a long infusion. For a particularly intense flavor, we recommend infusion times of 2-3 minutes and longer. 


357g: A tea cake traditionally packaged in fine rice paper. Includes a certificate of authenticity and quality (Nei Fei, 内飞).

40g: High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for the traditional preparation of long Pu-Erh tea is a gaiwan. Alternatively, a particularly aromatic tea can be steeped in a yixing teapot made from natural clay.

Recommended Storage

Ideally store in a specially made container made of clay or an airtight, double-coated tea tin. To further ripen the tea, store at room temperature with a controlled humidity of 50-70%.

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