Shu Pu-erh Maiden

Tea type
Pu'erh Tea
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Caramel, Chocolate, Earth, Leather
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Edit tea info Last updated by Tory
Average preparation
Boiling 0 min, 30 sec 4 g 3 oz / 100 ml

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  • “-Preface I’m still getting to know Pu-Erh, shu and sheng, I have only tried about half a dozen different teas over the last few months . -Review The dry leaf smells sweet and inviting, nothing like...” Read full tasting note

From Rishi Tea

Vintage 2006

A dark-fermented Pu-erh made with tea leaves harvested from heirloom tea tree varietals surrounding the high-mountain villages of China’s Yunnan Province. The ethnic minority villages are home to some of the world’s oldest living tea trees and tea cultures. The name “Maiden” refers to a special grade of Pu-erh that is traditionally hand-harvested by the young women of Xishuangbanna’s Dai ethnic group.

Tasting Notes: An espresso-like character, smooth body and a robust, molasses-like finish

Ingredients: Organic and Fair Trade Certified™ pu-erh tea.

50 grams

About Rishi Tea View company

Rishi Tea specializes in sourcing the most rarefied teas and botanical ingredients from exotic origins around the globe. This forms a palette from which we craft original blends inspired by equal parts ancient herbal wisdom and modern culinary innovation. Discover new tastes and join us on our journey to leave ‘No Leaf Unturned’.

1 Tasting Note

127 tasting notes

I’m still getting to know Pu-Erh, shu and sheng, I have only tried about half a dozen different teas over the last few months .
The dry leaf smells sweet and inviting, nothing like the first Pu erh I tried by adagio which smelled fishy. I rinse twice and Gongfu style I get rich smooth oily chocolately notes and Western brew I get earthy, bold, coffesque richness. As with other pue erhs I get a really unique buzz and of course the stomach gurgles.
Overall my favorite shu to date( rishi’s tuo cha are actually second) and at $8/50g a price you cant beat not to mention it’s organic(not that organic means its better quality but it certainly isn’t a bad thing) since Im just starting in pu erh and learning about how its made until I familiarize myself and can afford to drink the good stuff(which will certainly not be"certified oragnic") I like the reassurance of knowing an inspector has at least walked through the production line once.

Flavors: Caramel, Chocolate, Earth, Leather

Boiling 0 min, 30 sec 4 g 3 OZ / 100 ML

Highly suggest trying a few from mandala even as a “newbie” to puerh. Special dark and the wild monk are both super delicious!


…..haha just saw your special dark note :) noble mark is also interesting (and on sale)

Jiāng Luo

lol yeah thanks though im debating making another purchase I literally just bought a bunch of stuff from mandala(and verdent and rishi…… and tea vivre :)


I haven’t had a chance to try many rishi teas yet but the others your mentioned are pretty tasty! :)

Jiāng Luo

Rishi tasting notes are always accurate unlike some companies cough cough verdant which seem a little far fetched so far. Anyway they hit the spot when they say smooth espresso if I were to close my eyes and drink the cup Id swear it was an oily rich smooth coffee.


Nice! I’ll have to. Add to my list for future purchases :)


I’m sure you’re already familiar with the puerh discussion board here on Steepster. mrmopar knows quite a bit about puerh. He even converted a full size refrigerator into a humidor for his puerh. (His real name is John) Anyway, a jewel of a guy! I’ve been drinking puerh for years now and prefer shu. After a few months I gave up on being fussy about it and followed my own instincts. Think of the workmen and women gathering on a cold day with a small fire, a pot and a chunk of puerh. Nothing fancy about it! Sometimes, a little milk or fruit goes into the pot…a spice… honey… or an herb mixture for the cold Winter as a curative. I play around with tea and learn from the experience as did the first tea drinkers. It’s the best way in my opinion.

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