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Zhou Shi Ripe Pu-erh Tea Cake, 2018


On their way to the Emperor of China, a young disciple asked his Shifu, the wise Tea Master, Lao Cha:

— Shifu, what treasure are you saving for The Great Emperor?

With a knowing glint, Lao Cha replied:

— Ah, my young disciple, this precious treasure is none other than Zhou Shi Ripe Pu-erh from Feng Qing Province. This is not just any tea; it's like a seasoned actor, harmonizing all of his experience into one grand performance. This pu-erh is fermented with such care as if each leaf is personally invited to the party. Brewed, it has the mellow sweetness of a well-kept secret, the smoothness of a polished river stone, and an aged woody aroma that whispers tales of ancient tea trees. The taste is a symphony of sweetness and richness, thanks to the most prized tea leaves — the golden buds. The gentle energy it imparts will sustain you throughout the day, even in the coldest winter. Yet, being an energizing tea, it is also a soothing, calm tea. Crafting this tea demands countless days of devoted attention and dedication. Truly, it is a tea befitting The Great Emperor bestowed by Heaven.


Feng Qing Zhou Shi Ripe Pu-erh tea, carefully handpicked during the springs of 2015 and 2016 and pressed in 2018, offers a unique and harmonious flavor profile. The blending of teas from different harvests creates a rich taste in this tea cake, with plenty of golden buds catching your eye as soon as you unwrap it. Upon tasting, its sweetness immediately takes center stage. The tea's mellow, smooth mouthfeel and thick body create a delightful pu-erh experience.

The dedication of Mr. Zhou (after whom this tea is named:), an experienced tea master, is evident in every aspect of this tea's production. In recognition of his expertise, in 2021, Mr. Zhou was honored with the "National Tea Craftsman" title.

The meticulous 45-day process of pile-fermentation involves skillfully moistening and stacking sun-dried raw tea leaves (mao cha). The leaves are piled high and carefully monitored to produce properly and thoroughly fermented tea, later pressed into tea cakes. This level of attention to detail is essential in crafting top-quality Pu-erh.

What sets this tea apart is the generous use of golden buds in every cake, a feature indicating the finest quality. The tea cake boasts a glossy brown surface with many golden tips on the top and bottom. The resulting liquor, a deep red hue, offers a velvety-smooth mouthfeel and a well-balanced mellow taste with notes of cherry, accompanied by a pleasant aged woody aroma. Due to the early spring harvest and the tenderness of the raw material, the tea maintains a consistent and sweet flavor throughout multiple brews.

Situated in the tea-rich region of Lincang, near the border with Burma, Feng Qing County is renowned among pu-erh tea enthusiasts. It houses some of Yunnan's ancient tea tree forests, where tea trees grow freely and naturally, coexisting with native plants of the region. The area's rich history is highlighted by the presence of the oldest known tea tree, estimated to be an astonishing 3,200 years old, a testament to the enduring presence of tea trees in these lands for centuries.

According to Traditional Chinese Medicine, Shou Pu-erh, also known as Ripe Pu-erh, is considered a suitable evening tea in Chinese tradition. Additionally, Shu Pu-erh aids in digestion, making it an excellent option for individuals with sensitive stomachs. The tea's balanced and comforting qualities make it a delightful addition to your tea ritual, providing a calming and enjoyable experience for Gong Fu Cha enthusiasts, especially those who appreciate the wonders of pu-erh tea.


  • Place of Origin: Fengqing County, Lincang, Yunnan Province, China
  • Altitude: 2000m
  • Harvest Date: April 2015, April 2016
  • Production Date: August 2018
  • Aroma: Leather, berries and slight smokiness
  • TasteClean, woody, with cherry and a hint of berries. Mouthwatering finish.
  • Tea Tree: Feng Qing large-leaf tea bush (凤庆大叶种)


Brewing guidelines:

     212℉ / 100℃ 

    1g per 50ml   3-5min

        1g per 20ml   10sec + 5sec for each subsequent infusion