How do you brew Pu-erh (Shou / Ripe)?

Brew Pu-erh (Shou / Ripe) at 212°F (100°C). For gongfu style, steep 15-30 seconds; Western style, 3-5 minutes. Use Yixing clay pot (dedicated to shou) or gaiwan with 5g per 100ml (gongfu). Expect 8-15+ infusions.

Where is Pu-erh (Shou / Ripe) from?

Pu-erh (Shou / Ripe) is produced in Menghai, Xishuangbanna, Yunnan. Spring and autumn. Wet-piling (wo dui) fermentation takes 45-60 days.

How much does Pu-erh (Shou / Ripe) cost?

Entry-level Pu-erh (Shou / Ripe) costs $10-25 / 357g cake (standard fermentation). Premium grades run $50-150+ / 357g cake (Menghai/Dayi factory, premium leaf grade, aged).

How do you brew Pu-erh (Shou / Ripe)?

Brew Pu-erh (Shou / Ripe) at 212°F (100°C). For gongfu style, steep 15-30 seconds; Western style, 3-5 minutes. Use Yixing clay pot (dedicated to shou) or gaiwan with 5g per 100ml (gongfu). Expect 8-15+ infusions.

Where is Pu-erh (Shou / Ripe) from?

Pu-erh (Shou / Ripe) is produced in Menghai, Xishuangbanna, Yunnan. Spring and autumn. Wet-piling (wo dui) fermentation takes 45-60 days.

How much does Pu-erh (Shou / Ripe) cost?

Entry-level Pu-erh (Shou / Ripe) costs $10-25 / 357g cake (standard fermentation). Premium grades run $50-150+ / 357g cake (Menghai/Dayi factory, premium leaf grade, aged).

Dark Tea ← All famous teas

Pu-erh (Shou / Ripe) 熟普洱

Earthy, woody, smooth, dark chocolate

Menghai, Xishuangbanna, YunnanCaffeine: MediumBeginner: ★★★★☆

Water Temp

212°F (100°C)

Infusions

8-15+

Harvest

Spring and autumn. Wet-piling (wo dui) fermentation takes 45-60 days.

Entry Price

$10-25 / 357g cake (standard fermentation)

Flavor Profile

Taste & Aroma

AromaDamp earth, aged wood, dark chocolate, old books

TasteSmooth, earthy, woody, dark chocolate bitterness, zero astringency, naturally sweet finish

ColorDark mahogany, opaque, like black coffee

BodyFull, thick, velvety, almost chewy

Brewing Guide

How to Brew It

Water

212°F (100°C)

Vessel

Yixing clay pot (dedicated to shou) or gaiwan

Gongfu Time

15-30 seconds

Western Time

3-5 minutes

Ratio

5g per 100ml (gongfu)

Infusions

8-15+

Read the general brewing guide →

Buying Guide

How to Buy Pu-erh (Shou / Ripe) Without Getting Scammed

The Chinese tea market is vast and unregulated. Here's exactly what to look for — and what to run from.

Entry Level

$10-25 / 357g cake (standard fermentation)

Premium / Collector

$50-150+ / 357g cake (Menghai/Dayi factory, premium leaf grade, aged)

Quality Check

Pressed cake intact and firm. Dry aroma: clean earth, wood, no fishy or moldy notes. Fishy smell indicates poor fermentation, avoid. Liquor should be clear dark red, not murky.

Common Scams

Poorly fermented shou with fishy/musty odor. Fake vintage claims, most shou dates to 1973 at earliest. Low-quality plantation material fermented to mask defects.

Search keywords that find the real thing

Shou Pu-erhripe Pu-erhcooked Pu-erhMenghai Pu-erhDayi Pu-erhYunnan dark tea

For the general principles behind every one of these checks — harvest dates, origin specificity, red flags — read our complete buying guide.

History

Where It Comes From

Shou Pu-erh developed in 1973 to accelerate aging. Wet-piling ferments tea in 45-60 days, approximating decades of aging. It democratized Pu-erh, making the earthy profile accessible immediately.

Ideal For

Coffee drinkers switching to tea. After heavy meals (aids digestion). Cold winter evenings. The most beginner-friendly Pu-erh and best value in dark tea.