Acala Tea Co.
Acala "Earth" Shou Pu'er
Acala "Earth" Shou Pu'er
This is our signature tea, produced for us by our friends in 1700-year-old Mangjing Village, on the slopes of Jingmai Mountain, in Yunnan, China. Quite simply, this is where tea is from - its spring, its cradle, its stronghold. Acala is proud to offer what we consider to be the finest shou pu'erh available anywhere.
Earth Shou Pu'er is our spring 2022 production, but includes a blend of tea material from 2015 and 2022, both of which are 100% old-tree Jingmai Mountain large-leaf assamica. This incredible shou Pu'er is ready to enjoy or age, but good luck keeping it out of your teapot! Adorned with notes of plum, chestnut skins, chocolate, and molasses sweetness, this exceptional shou cha has excellent clarity, richness, and color, and the patience to infuse again and again without losing its appeal. Carefully pressed and wrapped into traditional 357g cakes, this tea looks as good as it brews.
This is a worthy introduction to the world of Acala Tea.
Harvest: 2016/2021 (blend)
Mangjing Village, Jingmai Mountain, Yunnan Province
Elevation: 1200-1500 meters
Cultivar: Camellia sinensis var. Assamica
357g tea cake hand-wrapped in paper
Young ripe (shou) pu'er contains 30-100mg of caffeine per cup, depending on the strength of the brew. The caffeine level is higher than aged shou pu'er because caffeine decays over time through oxidation and light. Thus aged shou pu'erh tea that is decades old may not contain much caffeine at all. If you have the willpower to store this young shou pu'er cake for at least seven years, the taste profile to evolve as it ages, like fine wine.
Deep amber liquor, medium thickness, well-rounded in mouth, caramel, molasses and licorice aromatics, vetiver, smooth, structured, no astringency, balanced, harmony and finesse, hui gan ("returning sweetness"/aftertaste) still prevelant after 8+ brews
This is the tea that changed The Wolf from a life-long herbal tea drinker to an avid Pu'er lover.
Serving Size: 4-6g of tea per 100ml purified water
Ideal Brewing Vessel: Clay tea pot
Separate: Remove a wedge of tea from the tea cake using a pu'er tea knife, keeping the leaves as whole as possible.
Awaken: Pour 212F water over tea wedge to allow the leaves to awaken for 90 seconds before discarding wash.
Gong Fu Cha Steeping: Boil water to 212F and then wait for the water to stop bubbling before pouring the water into the pot. Replace the tea pot lid. Brew for a few seconds and then pour the liquor into a gong dao bei (fairness pitcher) before apportioning into tea cups. Keep the lid on the tea pot so that the leaves stay warm. Flash brewing in this manner ensures this tea can be brewed up to 10+ times and brewed again the following morning if left overnight.
Western Style Steeping: Place tea inside of a strainer and pour water into tea cup. Steep once to awaken, and then flash brew for just a few seconds for multiple steepings.
Grandpa Style Steeping: Pre-heat a chawan (tea bowl) and add tea leaves. Use 1-2 grams less tea than usual. Slowly pour hot water directly on the leaves until the tea bowl is filled two-thirds to the top. After the tea leaves have opened, the tea is ready. Drink off the top and add more water throughout the day when necessary.