In the mid-1980s, we imported a rich shou pu-erh we called simply “Grand Pu-erh”. It was the tea that we weaned our pu-erh connoisseurs on. In 2006, with only a small amount left, we decided to reserve that original Grand Pu-erh for our personal collection.

In 2008, we found a tea that we felt could hold up to the reputation of the original Grand. Harvested in 1997 and aged for over a decade, the new Grand Pu-erh comes from the tea mountains of Yunnan Province. It was crafted as a “shou” tea, which means the maocha (or “raw tea”) was taken through a process of controlled accelerated fermentation. The acceleration increased the rate of aging and in the process created a rich, malty tea.

The intial aroma is one of fresh earth and malt. Brewed, the tea exhibits an underlying sweetness and clarity of flavor that is surprisingly delicious, with a complex finish that reflects its dry storage.

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