Spent Grounds 2024 | shou pu'er

  SPENT GROUNDS is a pressed shou pu’er made from broadleaf tea grown on Bulang Mountain in Menghai, Yunnan—a region known for thick-leaf varietals and bold, bitter character. The material undergoes traditional Menghai-style fermentation: carefully wet-piled, turned by hand, and rested over several weeks to initiate microbial breakdown. Once fully fermented, the tea is roasted—a nontraditional step that reshapes its profile. The roast draws out darker aromatics, adding clarity and a dry, woody edge. What remains is a smooth-bodied tea with aged warmth, the incense-like calm of well-fermented leaf, and a finish that leans into the bitterness of roasted coffee. Built for long, grounding sessions. VINTAGE — Spring 2023' STYLE — Shou Pu'er CULTIVAR — Heirloom Da Ye ("Big Leaf") REGION —Menghai, Xishaungbanna, Yunnan, China LOCALE — Xindi / Quanji Chenxiang ELEVATION — 1200 - 1800 m. PRODUCER — Xiaohui Quan   STEEPING PARAMETERS (use freshly boiled spring water) modern, large format [3