From KingTeaMall — a 2004 ripe (shou/shu) loose-leaf puerh in the Wu Ming line.
Tea Profile
At a glance: 2004 · Ripe (shou/shu) puerh · loose · KingTeaMall
- Compression & dry leaf: This is loose-leaf tea, ready to brew without prying. Look for an even, dark fermentation in the dry leaf.
- Liquor: The infusion pours deep red.
- Taste: As the session goes on, it shows hints of camphor and a smooth profile.
- Mouthfeel & body: On the palate it is smooth and silky.
- Aftertaste: The finish is typically clean and softly sweet.
- Best for: improving your tea experience, especially if you already know a few ripe puerh teas and want to taste more closely.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- Two quick rinses to wake the leaf, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — ripe puerh rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
A Note on Appearance
Not every tea shows these, but they can occur, especially in teas with more years of storage.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
