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What is shou pu-erh tea

Shou is a type of pu-erh which was artificially fermented up to almost 100% before selling, at the production stage. The technology of rapid fermentation by moisturizing the heap of the material (wet piling) was not introduced in an industrial scale until 1973. It aimed to ripen the tea in the shortest time to approach the qualities of expensive aged pu-erh. But before this farmers used wetting the tea processing has been used for a long time. Lubao tea production or the traditional Hong Kong storing are based on similar principal.

Nowadays, these teas are no longer perceived as a cheap replacement for the old shengs. Ripe pu-erhs have become interesting on their own and, by their variety, can compete with raws.

Why shou is black pu-erh

Shou or ripe pu-erh infuses into a dense, deep black, oily liquor. The taste is dominated by thick nutty and earthy flavors, sometimes complemented by milky undertones. In high-quality shous one can find melodies of prunes and dried cherries. If your black pu-erh tastes fishy with rough dirt notes, try more expensive and higher quality tea.

Here you’ve come to the right shop. We offer a wide variety of organic shou pu-erhs from old tea trees. Among them are cakes of legendary Hong Tai Chang brand, aged Lui Bao tea, and our unique craft ripe pu-erhs made by self-developed technology.

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2006 Thai-Menghai Ripe (Shou) Pu-erh Tea Cake
The uniqueness of this tea is in its story. This Ripe Pu-erh is made of Thai trees (200-700-year-old) material but fermented and pressed in Yunnan (Menghai) and brought back to Thailand for storage. ..
2011 Hong Tai Chang High Grade Ripe (Shou) Pu-erh Tea
High-grade ripe pu-erh cake from the Ming Dee Thai factory. As always, only old trees! Pressed in 2013, years of aging in Thai mountains. However, its maturity is not why we fell in love with it.Unlik..
2012 Chun Xiang Myanmar-Menghai Ripe Pu-erh Tea Cake
Shu pu-erh made from Burmese material, fermented in Menghai in 2012. The trees are 70-100 years old from Nam Pa Ka Mountain in Myanmar. This is a classic matured ripe pu-erh tea from trees, the ty..
1996 Hong Tai Chang Ripe Pu-erh Tea Cake
A unique aged shu pu-erh from an old Thai factory that makes tea according to the traditions of the famous brand Hong Tai Chang. The material is from trees aged 200-500 years. By the way, a real HTC c..
2008 Hong Tai Chang Liu Bao Dark Tea
Tea from the oldest Thai pu-erh factory. The classic Liu Bao, which can easily be compared with the best Chinese samples. The leaf is large, from old trees. This Liu Bao had been fermented in a ..
2014 Myanmar-Menghai Ripe (Shou) Pu-erh Tea Cake
Ripe (Shou) Pu-erh tea made from Myanmar old tea trees (gushu pu-erh tea). Fermented in 2014 in Yunnan (Menghai).This shou has surprisingly transparent infusion for its age.Taste matches the infusion ..
2013 Hong Tai Chang Shou Pu-erh Tea Cake
2013 Ripe Pu-erh tea of Hong Tai Chang brand from Ming Dee Thai factory. Most of the trees are 200-300-year-old, grow in the natural habitat, 1300 meters above sea level. The taste is harmonious, ba..
2013 Mae Nam Khun Ripe (Shou) Pu-erh Tea Cake
Even though this cake looks like Chinese pu-erh tea, don’t let a custom-made cover misguide you. The material for this shu was harvested in the forests of Chiang Rai (northern Thailand) and ferme..
1993 Liu Bao Hei Cha
Loose-leaf Liu Bao dark tea (Hei Cha) from 200-300-year-old trees, fermented in 1993. Chiang Rai province, northern Thailand. Altitude is about 1400 meters above sea level. It’s the same place where t..
2006 Hong Tai Chang Shou Puer Tea Loose
Aged 2006 loose leaf Ripe Pu-erh tea of Hong Tai Chang brand. Ancient tea trees 200-500 years old. The province of Chiang Mai in the north of Thailand, 1300 meters above sea level.Dry tea flavor is co..
2018 "Idle Buffalo" Purple Myanmar Craft Ripe Pu-erh Tea
Craft shu pu-erh made from the material from 100-200-year-old Myanmar purple trees, harvested in 2013. I fermented a small butch in Chiangmai, in November 2018. Tea turned out to be very distinctive i..
2018 “TEASIDE 0302” Ripe Pu-erh Tea Loose
This shou is made of 2010 mao cha from Thai 200-300-year-old trees. The current batch is fermented in February 2018. Ripe pu-erh made of aged material turns out to be soft. In the taste are swee..
2017 “Raspberry Pine” Ripe Pu-erh Tea Loose
Craft Shou (Ripe) Pu-erh made of spring 2016 material from Thai 300-500-year-old trees. Chiang Rai province, northern Thailand, 1300 meters above sea level. Fermented in December 2017. The dry tea s..
2019 “Raspberry Pine” Ripe Pu-erh Tea Loose
The “Pine” from February 19 got the most positive reviews among all previous batches and has ended quickly in wholesale. Previously I’ve been selling it in bulk to small shops and author's tea project..
2022 “TEASIDE 0101” Ripe Pu-erh Tea
Craft Shou (Ripe) Pu-erh made of spring 2016 material from Thai 200-400-year-old trees. Chiang Rai province, northern Thailand, 1300 meters above sea level.Fermented in March 2018. Available in two di..
2012 Thai-Menghai Ripe Pu-erh Tea Cake
This is one more ripe pu-erh of Thai-Yunnan lineage (take a look at its elder brother of 2006). Thai ancient tea trees material (200-700-year-old trees) was fermented and pressed in Yunnan (Menghai). ..
2003 Hong Tai Chang Ripe Pu-erh Tea Cake
The unique Ripe Pu-erh tea of Hong Tai Chang brand. Was fermented in 2003 so delicately that now tastes like a 25-year-old Sheng Pu-erh. It is mild and fruity. Ancient Thai tea trees of 200-700 years ..
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Our ripe pu-erh tea price

It is not an easy thing to make good shu pu-erh. You have to consider many technological parameters. Each type of material behaves differently and the technologist always carries risks to spoil the entire batch of tea. Moreover, tea always looses 18-20% of its weight after post-fermentation, which significantly increases the final cost of the tea.

So why is Chinese ripe pu-erh usually cheaper than raw? This is due to the fact that for the production of shou in China they mostly use cheap material from plantations which they have in a huge amount there. These plantations are often manured with inorganic fertilizers, treated with pesticides and harvested with machines. At the same time, the Chinese do not spare expensive material for the production of good shengs.

Here in Thailand there are no plantations of Assam, we have only old endemic trees to make both kinds of pu-erhs, shou and sheng. That is why they cost the same price - ripe puer cannot be cheaper than raw when they are made from the same material.

Customer Reviews
1996 Hong Tai Chang Ripe Pu-erh Tea Cake
1996 Hong Tai Chang Ripe Pu-erh Tea Cake
First time drinking an aged hong Thai Chang Pu-erh: It creates a relaxing warming body sensation, especially in the head & heart. Paires really well with jiangshui clay by adding more earthy notes. ...
Julian, 05/03/2023
1996 Hong Tai Chang Ripe Pu-erh Tea Cake
1996 Hong Tai Chang Ripe Pu-erh Tea Cake
The first morning tea, the second and third steeps are directly super saturated, and then the tension inside the head relaxes so much that it feels as if the sinus of the brain is spreading (we practi...
Petr, 24/01/2023
2014 Myanmar-Menghai Ripe Pu-erh Tea Cake
2014 Myanmar-Menghai Ripe Pu-erh Tea Cake
Drink this tea already 2 years and I think it’s tea has a best balance
Cosmo Boy, 16/01/2023
2011 Hong Tai Chang Ming Dee Ripe Pu-erh Tea, high grade
2011 Hong Tai Chang Ming Dee Ripe Pu-erh Tea, high grade
Indeed superior to the 2015 HTC ripe It is very nice to drink now, though I'm planning on buying a couple of cakes for aging as it seems very suitable for that (considering my acquaintance with Thai ...
n g, 30/12/2022

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