Shu Pu'er Palace Vintage 2014

Origin: Lincang, Yunnan, China
Cultivar: Mengku Da Ye Zhong Broad Leaf
Elevation 1,500 - 1,850m
Harvest: Spring 2014

This Ripe Pu’er is from a Wa ethnic village on the border of Lincang, Yunnan and Burma that we have worked with for the past decade for organic red tea and organic Pu’er tea. This region is remote and has some old tea trees. The local people established a larger garden by planting the seeds from their ancient trees in 1903. These old plantings are related to the local Mengku Da Ye Zhong type of broad-leaf tea. This tea is from a lesser-known village that practices organic and ecological farming. It has a clear and original fragrance without smokey or high roasting. The strong energy and complex tannins are refreshing.

Like a fine wine that is properly vintaged, Pu'er tea can age stunningly, with new flavors emerging over time. Shu Pu’er teas characteristically become richer and smooth when the fermentation effects coalesce and the batch settles with age. This 2014 vintage is made of the early spring flush of tender leaves and buds which have more complexity of tannin and aromatics along with a livelier and stimulating energy. Tender tea leaves and buds from the spring harvest have the highest levels of caffeine compared to the rest of the tea harvest season. This batch is rich and thick with a reddish-black infusion and mellow flavor.


Chip the cake carefully with a pick or Pu’er dagger.
Add 8g - 9g to a Gaiwan or Gongfu Teapot (per 150ml-200ml).
Use 212°F boiling water.

Briefly rinse leaves for 5 - 10 seconds. Decant and discard this rinse infusion. Proceed to infuse the tea using boiling water.  Enjoy each infusion individually and savor the flavors of each round.

Decant 1^st, 2^nd, 3^rd and 4^th infusions after 45 seconds. The tea infuses fast and gives out its strength in the beginning of the session. Brew the tea several times until the taste weakens. Increase the infusion time to your taste preference after you become familiar with the tea.