Jeju 2020 Shou Puerh - Korea (org)
Jeju 2020 Shou Puerh - Korea (org)
The tea bushes of Jeju Island in South Korea yield a unique Shou Puerh tea influenced by the nearby sea and volcanic soil. This environment promotes a micro-enzymatic fermentation process that is distinct from the traditional Chinese method. The end result is a deeply flavorful, dark liquor with notes reminiscent of dark toast or cereal and a lingering finish of burnt sponge toffee.
- Cultivar: Yabukita
- Region: Jeju Island, South Korea
ingredients: organic aged tea
Sheng vs Shou
Sheng 生 Puerh 普洱 is the original style of Puerh production, literally meaning Raw or Alive also referred to as unripe. Sheng Puerh, production allows aging to happen naturally to pressed cakes typically 10-15 years+, where Shou 熟 (lit. ‘cooked’ also known as ‘ripe’) puerh speeds the process by intentional fermentation or “rippening” of the tea leaves, like in aging cheese.
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