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“Ripe Pu-erh” (Shou Cha) offers an alternative to having to wait
ten to thirty years for the Raw Pu-erh to mature and achieve the
aged flavor that is popular among many Chinese. In the 1970’s,
the industry developed a method to artificially accelerate the
aging process by “cooking” Pu-erh tea. This “cooking” process,
called “wo dui”, involves incubating the tea in a moisture-rich
environment where microbial activity causes the temperature
to rise, drastically intensifying the fermentation process. This
process typically takes a few months to complete.