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2010 Wild Arbour Shou (Baked) Puerh 50g

  • Variety: Wild Big Leaf Arbour Shou (baked) Puerh
  • Origin: Bang Ma, LinCang, Mengku, Yunnan, China
  • Farmer: local harvesters and the Heng Fung Xiang factory
  • Trees: 500+years
  • Harvest: Spring 2010
  • Taste: earthy, smooth, robust, notes of stone fruits, cocoa and pecan
  • Pairings: lamb, game, roasted vegetable, dark chocolate desserts
  • Brewing: 95˚, 3g (2 tsp) per 200 ml, 30 sec, 4-5 infusions. Increase subsequent infusion times to taste
  • Storage: dark and airtight container




Gaiwan / Artisan Press / Yixing Tea Pot

Warm and rinse your vessel and cups with boiled water. Place two teaspoons or 3g of tea into your vessel. A simple rule of thumb is that the leaves should generously cover the bottom. Add spring or filtered water at 95° or just off the boil. Infuse for 15 seconds and pour into your cup(s). Remember to re-infuse 3-4 times, increasing steeping time to taste. With this tea you will really notice the taste evolve with subsequent infusions.  


This is a delicious example of a wild arbour shou (baked) puerh. Aged for 15 years it is characterised by its smooth and subtle depth. Those familiar with savouring puerhs will experience the building of qi and the authentic taste of a wild arbour.


The local villagers of Bang Ma mountain hike deep into remote mountain zones to find wild arbour tea trees. They climb high onto their ancient branches and collect the leaves. The leaves are then brought to the local processing factory where the pickers are paid according to the weight. The leaves are then traditionally pan fried (to stop oxidisation) and laid in the sun for the drying process.


Our friend Vicky and her family own the HengFungXiang factory and have been working in this southern Yunnan region for over a decade. They help to develop roads, schools, and basic infrastructure to elevate the incredible poverty in these remote regions.


The tea has been kept in dry storage in Guangzhou. 

SKU: 7JST-001

Availability: In stock

£7.00 VAT Exempt

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