Pu-erh Cake Shu 1991, 200g

Pu‑erh Cake Shu 1991 (普洱饼 熟茶 1991) originates from the Doi Mae Salong Mountain Organic Plantation in Chiang Rai Province, Northern Thailand. This vintage ripe (Shu) Pu‑erh cake was produced in 1991, pressed to 200 g, and has since matured in the Thai highland climate.

Cultivated at high elevation in the tea‑rich hills of Doi Mae Salong, this fully organic tea underwent full post‑fermentation and ageing, allowing deep, mellow flavours to develop. The result is a smooth, earthy brew with soft sweetness and subtle notes of dark chocolate, forest floor, and gentle raisin‑like finish.

Upon infusion, the Shu Pu‑erh 1991 yields a rich, mahogany liquor with thick texture and long after‑taste. Its seasoning and terroir contribute to a complex profile—well‑rounded, gentle, and refined—ideal for leisurely gongfu sessions and serious Pu‑erh drinkers.

// Type of post‑fermented tea
// Fermentation: Fully fermented
// Roasting: None
// Recommended brew temperature: 95 °C
// Recommended consumption rate: 1 g per 30 ml of water
// Withstands: up to 8 brews

Flavour and taste: deep earth, soft sweetness, dark chocolate, forest floor, raisin finish.

Origin: Doi Mae Salong Mountain Organic Plantation, Chiang Rai Province, Northern Thailand.