puerh Origin: Yunnan, China

Ripe (Shou) Puerh

Puerh accelerated through wet fermentation (shou): immediate dark-earth depth, smooth, and forgiving of any steep.

Essential Brewing Parameters

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Water Temperature

100°C (212°F)

Do not overheat — preserve aromatics

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Steep Duration

20–30 s (gongfu) / 4 min (Western)

Decant fully to prevent over-extraction

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Dose & Resteeps

1 tbsp (6 g) · 6–8 steeps

Medium (~30 mg)

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Quick Steeping Timer

Keep this tab open while water heats up

About Brewing Ripe (Shou) Puerh

The shou process (invented 1973) composts the leaf into drinkable depth immediately — no decades required. The cup is forest floor, dark chocolate, and camphor smoothness; the classic "dirt" fear dissolves with one rinse (5 seconds, discarded) which every ripe puerh wants. It is the most forgiving tea on this page: boiling water, long steeps, and it never turns bitter.

Western Mug vs Gaiwan Sessions

The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →