Shu Puer with Fermented Saffron, 2026

Pressed at the Tulin Fenghuang factory in 2026 using 10-year-aged material from the Dali region.

Saffron is the most expensive spice in the world, renowned for its unique, complex, and multifaceted profile. It combines sweet, bitter, earthy, metallic, honeyed, medicinal, floral, and woody notes.
In this tea, its flavor is harmoniously balanced with the taste of the Shu puer itself.

The dry leaf reveals a note of rich vanilla ice cream, which shifts into a medicinal and liqueur-like character once warmed. Throughout the session, the aroma transitions fluidly from pure plum to woody and nutty nuances. Remarkably multifaceted.

The liquor is dense and oily right from the first steep, notably rich and full-bodied. It opens with rustic woodiness that quickly evolves into the clean flavor of ripe plum and saffron bitterness, before resolving back into sweetness. As the session unfolds, the taste actively develops from steep to steep, constantly changing: leaning slightly more bitter in one cup, revealing a tart tobacco nuance in another, or showing a chocolate note in the next... The Hui Gan of this tea is remarkably vibrant, with a lingering finish where the flavors continue to unfold. The palate initially holds an aftertaste of tart tobacco, which drifts into wood and nuts, and soon transforms into dark chocolate, truffle, and even subtle metallic notes. Exploring this aftertaste is just as fascinating as savoring the brew itself.

The tea state is felt from the very first steeps, but we will leave that for you to discover on your own.