Our Ancient ripe Pu-erh is harvested from ancient trees with at least 100 years of age. Compared with other easily accessed Pu-erh, leaves from ancient trees have less tannic acid and sweeter afternote. Ripe Pu-erh is processed using a high-humidity wet-piling method to speed up fermentation, producing maroon-colored tea water, strong earthy aroma, and complex taste.
EISAI TEA Ancient Ripe Pu-erh Steeping Guide:
Western Style
1 Pu-er cake
8 oz of 90°C/195°F near-boiling water
1-2 mins
Traditional
1 Pu-er cake (Rinse tea leaves with near-boiling water until unfurl)
8 oz of 90°C/195°F near-boiling water
10 seconds, add 10 seconds for each additional steep
Our Sourcing
From ancient village Wengji(翁基), we harvest only 100-year-old trees with a kick of fermentation.
Hand plucking
Because the ancient pu-erh trees are wild and hundred years old, farmers have to climb on trees to pick the tenderest buds.
Hand Rolling & Oxidation
Constantly flipping and rolling leaves to control the temperature to the optimal degree. This is to destroy leaves’ tissue, facilitating the oxidation process that ultimately gives the unique color and taste of pu-erh tea.
Fermentation
A wet fermentation gives ripe pu-erh an earthy, creamy and lychee-like taste. The addition of healthy probiotics makes the unami taste richer.
Brick
Modding to brick is the long-lasting tradition of making pu-erh tea
