Stormrage 2012 - Burmese Shu Pu-Erh Nuggets

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2012 Stormrage - Burmese Shu Pu-Erh Nuggets
Grown in Myanmar/Burma, Fermented in Pu'er City, Yunnan, China

We like to say every shu tea, pu-erhs most of all, taste earthy, like the smell of fresh dirt distilled down into a drink. And they all taste like different dirt smells. The 2006 Gravekeeper tastes like the smell of rich, fertile soil in the rain, the 2014 Gravekeeperis more like rain in the suburbs on a fresh-cut lawn, and the 2014 Barkskin is more like the sun coming up over a dewy forest.

The way Teamaster Gwen sees the 2012 Stormrage is like paddling through a flooded forest during monsoon season. If you sip this and close your eyes, you can practically hear the rain buffetting the trees above you, the gentle rocking of your canoe as you drift through the trees. You could probably walk through it, but it's deep enough that paddling is just more practical. More relaxing too. It's a stormy season, but the trees are protecting you to a large extent. It's still wet, still humid, but it's a pleasant, calm trip through the raging winds of the monsoon up in the treetops.

From the same farms as the Barkskin, the Stormrage tastes comparable to a third-flush tea, like a monsoon picking. It has all those deep earthy notes and complexity, but adds this rainy, wet flavor over top. The most famous monsoon pickings tend to be Darjeelings, which we've carried before. Take that flavor, that rainy, humid depth, strip away all of the astringency and fruity notes, and replace them with the earthy, loamy pu-erh notes you know and love, and you have the Stormrage.

This tea is grown on an independent farm in Myanmar/Burma that then ships it to pu'er city in Yunnan, China to be fermented by traditional pu-erh masters, making it the only pu-erh (that we've seen) grown outside of China!

Order quickly and judiciously, because this tea will not last. On our shelves, we mean. It'll last on yours; it's a pu-erh. But we have a very limited quantity, so order fast if you want it. It'll be gone before you know it.

Brewing Suggestions

  • Use 7g of leaf per ½ liter (≈17 oz) of water
  • Use boiling water
  • Consider doing a "wash,"
    • Put just enough boiling water onto the leaves to swish them around for a few seconds
    • Dump water, but not leaves
  • Steep for 1:00, strain leaves, and enjoy!
    • Don't forget to get multiple infusions off this one! It goes easily six rounds.
    • Too strong? Take off 15 seconds, or use 5g of leaf instead!
    • Too light? Kick it up another 15-30 seconds or more, or use 10g of leaf instead.


Chinese shu pu-erh dark tea.