LAN CANG SHU CHA

Lancang Ripe Pu-erh Tea (spring 2019)

Lancang Ripe Pu-erh Tea is produced in Lancang County, Yunnan Province, within the fertile Lancang River basin. The region’s altitude of 1600 meters, combined with its warm, humid climate and mineral-rich soil, creates excellent conditions for cultivating the Yunnan Da Ye Zhong tea variety.

Harvested annually between March 20 and May 30, the tea is hand-picked, selecting one bud with three leaves. The production process involves traditional steps such as withering, pan-firing, cooling, rolling, sun-drying, fermentation (wet-piling), and final drying. This meticulous process results in tea leaves with a dark, lustrous appearance and a robust flavor profile.

The tea brews into a deep red infusion with a mellow, full-bodied taste. Aromas of earthy wood, dried fruits, and subtle floral notes complement its smooth texture. The flavor evolves with each infusion, offering a pleasant sweetness and a lingering finish that refreshes the palate.

For brewing, use 5–8 grams of tea per person in a teapot or gaiwan. Water temperature should be between 95–100°C. Start with a quick rinse to awaken the leaves, followed by 5-second infusions for the first few brews, gradually increasing steeping time for subsequent infusions to unlock its layers of flavor.

Packed with polyphenols, amino acids, and beneficial bacteria, Lancang Ripe Pu-erh supports digestion, promotes health, and enhances metabolism. It is particularly suitable for those with cold body types or sensitive digestive system..