2016 Wei Dao Shu Puer – Fermented Black Puer Tea Cake

This 2016 fermented (shu) puer tea comes from the Wei Dao batch, crafted in Yunnan Province, China—renowned for its rich puer terroir and centuries-old tea tradition.

Carefully fermented and pressed into a traditional tea cake, this puer produces a deep, earthy brew with notes of wood, dark fruit, and sweetness. Its smooth body and grounding aroma make it an ideal everyday drink and suitable for multiple infusions.

Tea Origin

Yunnan Province, China
Harvest Time: April

Brewing Instructions

• Amount: 1 tsp per 7–9 oz of freshly boiled water
• Water Temperature: 212°F (100°C)
• Steep Time: 1–2 minutes. Leaves are suitable for multiple infusions.