• Year: 2018

• Region: Yunnan

• Production method: Handmade

• Fermentation level: High

• Caffeine level: Low

• Aroma: Sticky rice, dried dates, caramel

• Flavour: Round, heady

• Colour: Burnt orange

• Format: Loose

Shattered Silver is an ultra-compressed form of shou pu-er. It earned the name from its resemblance to the shattered silver ingots once used as currency in ancient China.

The leaves of an herbal plant indigenous to Mengla county in Xishuangbanna prefecture, Semnostachya Menglaensis Tsui, are added to develop a basmati rice flavour that pairs nicely with the mellowness of this tea. The plant is commonly known as the “glutinous rice fragrance plant” in China. It is a traditional custom of the local Dai ethnic group to add this herbal plant to sheng and shou pu-erh to elevate the fragrance. A moderate amount of this herb helps to clear away heat and strengthen the stomach.

Chatou means “tea nuggets”, which is the clustered tea produced during the fermentation process of shou pu-er. The massive pile of tea is turned occasionally to reduce the high temperature and prevent over-fermentation. Such turning motion causes tea leaves to release pectin, which acts like glue that agglomerates the leaves within the pile to form nuggets or chatou. Due to weight, the nuggets at the bottom of the fermentation pile are pressed more tightly. Their fermentation level is higher. These small and compact chatou are then hand-picked, cut and polished to become the shattered silver. One batch of fermentation process produces 1-1.5% of chatou by weight, and less than 0.25% shattered silver.

Tea leaves high in sugar and pectin form nuggets more easily. Compared to loose leaf shou pu-er from the same batch, chatou has a higher fermentation level with a higher sugar level, therefore producing richer liquid. Shattered silver is even more ripe than chatou, hence its darker colour and denser texture. Shattered Silver has a smooth, warm mouthfeel and honey-like taste filled with dates and glutinous rice.