Organic Shou Pu-Erh
Wuliang Mountain Palace

Premium 91 P.

Premium Shou Pu-Erh from the Highlands of Yunnan. Organic cultivation at 1,500m elevation. Starter tea for newcomers to post-fermented Shou Pu-Erh. With typical buttery caramel notes. 100g
  • High standards: better quality Pu-Erh than is often found outside of China
  • Features the typical creamy caramel flavour of quality Shou Pu-Erh
  • A good introduction into the world of post-fermented teas
  • Tea farm is certified organic since 2011; pesticide-free cultivation since its founding in 1998
Character Buttery, caramel, cacao aromas, milky, brioche, earthy, mild
Tea Garden A leading organic tea farm in the Wuliang Mountains in Pu-Erh
Terroir Pu-Erh, Yunnan, China
Harvest Hand-harvested, 2020
Cultivar YunKang No.10 (雲抗十號) 50%, XueYa No.100 (雪芽百號) 50%
Tea plant age: 20 years
Elevation 1,500m above sea level
Oxidation/Fermentation Indoor withering, oxidation stopped via oven heating (kill green), sun-drying, indoor fermentation (60 days), oven- and sun-drying (1 hour / 8 hours), leaf selection
Organic Cert. EU certified organic, CERES, JAS organic since 2011, cultivation without pesticides since 1998
Grade 91/100 P. (Shou Pu-Erh category); Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€149.00 / 1kg
In stock

Tea Farm

The tea farm is located in the area above the city of Pu'er where a community of Dai people live. The farm received all major international organic certifications in 2011; tea cultivation has been pesticide-free and organic since the farm's founding in 1998.



This organic loose leaf Pu-Erh tea from the highland of Yunnan, near the place of origin of this type of tea, offers the perfect introduction to the complex and rewarding world of Pu-Erh.

The flavour is mildly earthy with fine cacao notes. Later infusions are pleasantly buttery and milky sweet with notes of brioche and caramel.


Reddish brown, small, compact leaves


Dark, earthy reddish brown

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

The highlands of Yunnan have a mild, subtropical climate up to a high elevation. The highland slopes are mostly southern-facing, and are therefore more heavily influenced by the Indian Ocean and the Pacific.

This tea is grown at an elevation of 1,500m in the Wuliang Mountains above the city of Pu'er, far removed from industry. Rather than any major motorways, it is the historical Tea Horse Road that cuts through the tea fields. Traditionally, various large leafed cultivars are grown in Yunnan that in some cases stem from very old tea plants.

Indoor withering, oxidation stopped via oven heating (kill green), sun-drying, indoor fermentation (60 days), oven- and sun-drying (1 hour / 8 hours), leaf selection

The tea is first withered indoors, then the first phase of oxidation is halted via brief oven heating known as kill green. For the first drying period thereafter, the tea is laid out in the sun. Then the tea is stacked in layers indoors so that it can ferment for 60 days in a stage known as piling. Lastly, the tea is briefly dried mechanically and then again outdoors in the sun. The final selection of leaves is then made according to strict quality standards.

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

2 heaped tsp per 150ml (100°C) water.

Classic Infusions of Pu-Erh:
Multiple infusions at 90-100°C. The first pour should steep for 30 seconds and the following for slightly longer periods each time. Shou Pu-Erh does not become bitter after a long period of steeping. For a more intense flavour, we recommend a steeping time of 2-3 minutes or longer.


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. Alternatively, a glass teapot with an integrated strainer can be used, so long as the leaves are able to freely drift around inside the pot.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

Laboratory Tests

The purity of our formulas is important to us. This is why we have both our raw ingredients as well as our finished products extensively tested by independent laboratories to confirm purity and active ingredient content. Here, we have provided the results of some of the tests carried out on this product.

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