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Shou Puerh is a topic as complex as any in the tea world. This post will dispel a few of the common misconceptions behind the tea. The tea, which can be called either Shou Puerh or Ripe Puerh, has plenty up for debate whether you are a beginner or whether you are a veteran drinker of small batch teas. Here are a few misunderstandings we hear the most around this fermented favorite.
Shu Puer tea can be a complex topic. This post will demystify the jargon and process behind the tea, which also often called Shou Puerh or Ripe Puerh. It is one of the best introductions to the Puer tea genre, as it has a smooth body and thickness that are universally appreciated among tea drinkers. The flavors spectrum, which can range from wood and earth to caramel sweetness is full of intrigue for those seeking to branch out from their typical breakfast blend.
You may have seen white2tea batting around the phrase "small batch" for our latest ripe Puer blends. What does small batch shou Puerh mean exactly? It's a term we are using to describe our small scale fermented piles where we oversee the entire production from purchasing the raw Puer to the finished shu.
