Master Zhou made this shu back in 2018. This shu can be called a classic shu puerh. For us, it is a first. Previously, only Master Xiang made shu puerh for us, using exclusively single-source raw materials, hand-processed Sha Qing, and performing Wo Dui (post-fermentation) by hand in large baskets or small piles — a unique approach specific to Yunnan. As a result, all her shu teas are exceptionally distinctive, fruity, and sweet.

Zhou follows the classic approach. The base raw material was sheng puerh made from leaves of 100-year-old tea trees, harvested from two different gardens in Qian Jia Zhai. Essentially, this is a blend, which is typical for shu puerh in Yunnan, as producers mix different raw materials to achieve the desired balance of flavor, aroma, and body. The Sha Qing process (fixation or fermentation halt) was carried out in a drum — a special mechanized device that simulates what masters traditionally do by hand when roasting leaves in a wok. It is believed that drum Sha Qing is better for shu puerh than hand processing, though this is very subjective.

And most importantly, the wodui was carried out in Menghai, the birthplace of shu puerh. Almost all masters, with rare exceptions such as Master Xiang, perform Wo Dui in specialized factories. The best specialists traditionally work in Menghai. Wo Dui, as a technique of high-temperature moist piling, is a very complex process. Over 45–90 days, under the influence of microorganisms, temperature, and humidity, secondary fermentation of the raw material (sheng puerh) takes place. This requires constant attention from skilled technologists. Wo Dui is also much easier to carry out in large piles (2–3 tons of raw material), allowing for better control of the process. Such conditions are only available at specialized production facilities.

Thus, as a result of combining high-quality raw materials, Menghai’s secondary fermentation technology, and aging over 7 years, the master achieved a product very similar to the classic numbered Menghai factory shu puerh from the late 1990s to early 2000s — a period when factories still produced tea from pure raw materials.

The leaf is of second grade, quite small and uncompressed. Therefore, extraction occurs very quickly. This tea allows shu puerh enthusiasts considerable flexibility to experiment with extended steeping times and increasing the amount of leaf per teapot, pushing the infusion’s strength to the extremes.