Recommended Infusion Guide
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Infusions
This is a "shu" or "ripe" pu’er.
Pu'er tea is traditionally a very slow fermentation of a partly oxidised "dark" tea that can take decades to reach maturity and cost many thousands of pounds. This ripe pu'er is unusually made from steamed green tea from the oldest fields on the farm. Planted in the 1920s the original seed came direct from China.
It undergoes short wet fermentation to begin the process with a constant monitoring of the temperature and moisture to ensure they build the characteristic clean forest floor flavour.
Henrietta Lovell, who sources all our tea describes it like this:
"Imagine you are in the middle of the forest, it's raining softly. You are sheltering under tall, broad trees. You can smell the wet grass beneath your feet. In a clearing, there is a little wooden house. Rain is dripping from the wooden roof into a deep, wooden barrel. You cup your hands and dip them into the silky water.
This pu'er tastes of the rain water from the wooden barrel with aromas of wet turf and the forest floor."
Indeed it's so good, it is beloved by René Redzepi of Noma.
