Reviews of Ripened (Shou) Pu-erh from Yunnan, China

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Alex Zorach

(1411 reviews)
Picture of Mini Tuo-cha Pu-erh Tea

Mini Tuo-cha Pu-erh Tea from Simpson & Vail

Style: Ripened (Shou) Pu-erh – Region: Yunnan, China

33 / 100 Aroma: 4/10 Flavor: 1/5 Value: 1/5
Jul. 3rd, 2012

This tea is ripened (Shu) Pu-erh, which I tend to be less a fan of than raw (sheng) Pu-erh. The dry leaf, when compressed, is very tightly packed, and relatively unaromatic. Upon steeping, it becomes evident that the leaf of this tea is finely broken. The leaf is slow to infuse while still compressed but once the ca...

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Sylvia

(214 reviews)
Picture of 2005 Jing Mai Autumnal

2005 Jing Mai Autumnal from The Tao of Tea

Style: Ripened (Shou) Pu-erh – Region: Lancang, Yunnan, China

40 / 100 Aroma: 3/10 Flavor: 3/5 Value: 1/5
Mar. 22nd, 2012

This tea is interesting, but I'm not used to pu-erh. It has a vegetal aroma. It tastes really mild, and kind of savory. With the first infusion it left a kind of tingly feeling in my mouth. I added cream and sugar.

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Alex Zorach

(1411 reviews)
Picture of Ancient Shu Pu-erh Tuo Cha

Ancient Shu Pu-erh Tuo Cha from Rishi Tea

Style: Ripened (Shou) Pu-erh – Region: Yunnan, China

57 / 100 Aroma: 5/10 Flavor: 3/5 Value: 4/5
Jan. 2nd, 2011

I'm not crazy about Shu Pu-erh; this one was better than average though. The single-serving size of these tuo cha's is very convenient.

Brews a blackish brown, like black coffee. Aroma is earthy, but with more nuance that I'm used to in shu Pu-erh. There's a creamy quality and a hint of a savory, chicken-soup lik...

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Picture of 2005 Jing Mai Autumnal

2005 Jing Mai Autumnal from The Tao of Tea

Style: Ripened (Shou) Pu-erh – Region: Lancang, Yunnan, China

89 / 100 Aroma: 8/10 Flavor: 5/5 Value: 4/5
Apr. 8th, 2010

(Lot # Bing-Autumn10612-01)

This is my favorite shu/shou (ripened) Pu-erh of all time.

I did not enjoy this tea at first but it has since grown on me after drinking about a third of the cake. I found this tea to improve considerably as it has continued to age. Interestingly, I find it tastes more like aged shen...

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