Wo Dui (wet-pile) fermentation, the method that defines shou puer, was developed across Yunnan in the early-to-mid 1970s, with key work at both the Kunming and Menghai factories. Menghai became the benchmark producer, and almost every shou today traces its lineage to that decade.
Tasting Notes
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Origin
Plant
Land
1,200–1,800m
Craft
Spring / Autumn harvest. Wo Dui fermented, typically aged 5–15 years for smoothness.
From the tea table
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