Fire Phoenix Shu Pu Erh 2010

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bark, Leather, Oak, Paper, Resin, Wet Moss, Whiskey, Earth, Pepper, Wet Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Juan Alonzo
Average preparation
Boiling 1 min, 0 sec 4 g 6 oz / 167 ml

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3 Tasting Notes View all

  • “Woody, forest in the morning changes to a slight sweetness after a few steeps Nothing too fancy but quiet alright and it really helps your stomach after a big meal” Read full tasting note
    80
  • “Dry leaf smells of fresh leather, bourbon casks, and the tiniest hint of peppery spice. Wet aroma is worn leather, aged parchment and dark, smoky bourbon. First infusions have wet cave mineralogy,...” Read full tasting note
    98
  • “Rate no. 1 My first loose tea on this new journey. Harvest: Spring Origin: Yunnan, China Type: Ripened Pu Erh Approximate Altitude: 2600m Dark chestnut tea. Aroma is earthy and wood. Taste is...” Read full tasting note
    62

From Mei Leaf

SEASON
Spring 2010
CULTIVAR
Da Ye Zhong
ORIGIN
Menghai, Yunnan, China
PICKING & PROCESSING
Buds and baby leaves
ELEVATION
1200m

An excellent and affordable cooked PuErh made from very young leaves and buds making it a Royal grade ripe tea. This PuErh has been ripened really well with no unwanted molds developing. The taste is clean without any of the fishy aromas of poorly made or badly stored ripened tea.

Clearly ageing does not have the same transformative effect on ripe as it does on raw PuErh but storing the tea for a few years really allows the mustiness caused by the ripening process to dissipate. This Fire Phoenix has been stored since 2010 making it ultra clean tasting and smoother than the freshly made ripe PuErh.

It makes an excellent digestif after a heavy meal with its cleansing and cooling richness and minerality. The perfect go-to ripe PuErh for everyday drinking.

About Mei Leaf View company

Company description not available.

3 Tasting Notes

80
89 tasting notes

Woody, forest in the morning changes to a slight sweetness after a few steeps
Nothing too fancy but quiet alright and it really helps your stomach after a big meal

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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98
2 tasting notes

Dry leaf smells of fresh leather, bourbon casks, and the tiniest hint of peppery spice. Wet aroma is worn leather, aged parchment and dark, smoky bourbon. First infusions have wet cave mineralogy, charred oak that’s been soaked in whisky and leather. Later steeping get smoother and sweeter, like silk and pine honey. Texture is thick, full and like velvet going down. Gives a comforting mood boost and calms indigestion. Definitely a shou worth drinking!

Flavors: Bark, Leather, Oak, Paper, Resin, Wet Moss, Whiskey

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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62
11 tasting notes

Rate no. 1
My first loose tea on this new journey.

Harvest: Spring
Origin: Yunnan, China
Type: Ripened Pu Erh
Approximate Altitude: 2600m

Dark chestnut tea. Aroma is earthy and wood. Taste is earth, dry leaf, a bit of leather, some light pepper and green grass on the back of the tongue. On the second steep the taste was more dry leaf and less Earth with a nice warm tingling on the tongue. By the third steep all the flavours mellowed out and toned down.

Flavors: Earth, Leather, Pepper, Wet Wood

Preparation
Boiling 2 min, 15 sec 3 g 10 OZ / 300 ML

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