Imperial Shu Puer 
A soft earthy and mellow Shu Puer.
How to make Imperial Shu Puer
Temperature of water: Infuse at 100 C (212 F)
TEAPOT : Use 2.5g of leaf per 200ml water. Blanch leaves before infusing. Infuse for 1 minute.
GONG FU : Fill 1/4 with leaf. Blanch then infuse for 15 seconds. Further infusions add 10-20 seconds.
Number of infusions: Up to 7
How to enjoy: No milk, no sugar
In more depth...
Provenance: Mr Xu, Xingjian cooperative. Menglian, Yunnan
Xingjian (Literal translation Xing – walk; Jian – healthy) cooperative is built from co-operation between local ethnic groups [Wa, Lahu, Hani]. The land on which the tea is grown is either rented from local farmers, rented by the cooperative group or purchased by the group from the local government. The management of the tea farms is then handed to local farmers who receive accommodation basic equipment and a fair price for their leaves [based on the quality of the picked tea]. The organic section of the garden delivers significantly lower annual yields than the conventional areas - Mr Xu supports organic tea farmers with extra allowances to ensure organic practices are maintained.
A little more about Puer :
There are two types of Puer, Sheng Cha (raw tea) or Shu Cha (ripe tea). Sheng Cha is created when Máochá is compressed, naturally aged and then matured for several years. All Pu’erhs begin in this way. The traditional style Puer are then compressed to again make Sheng Cha. The compression forms them into bings (cakes or disks). These are then aged for many years. It normally takes a long time for this type to turn dark in the modern environment, usually five to eight years before the colour is acceptable and another two to three before they are “ripe” enough. Therefore most Sheng Puer are not considered aged until at least 10 years.
The more modern style of Puer (Shu Cha) go through another process before this final compression. This is ‘Wo Dui’ ripening, when the leaves are placed in a temperature and humidity controlled room for several months. This speeds up the post-fermentation to copy that of an aged raw Sheng Cha. The leaves are then compressed to form Shu Cha bings. Shu Cha is also available in loose form.
Both types appeal to different drinkers. Shu Cha offers an increased smoothness and lower bitterness straight away, whereas Sheng Cha takes many years to develop a similar character. Both types can be aged further, but Sheng Cha will develop a greater complexity over time. Shu Cha will not develop dramatically over time. Another major difference is cost, with Aged Sheng Cha bings sometimes being sold for thousands of pounds. In fact there are Puer collectors who have long wish lists of named vintages from various established makers, which are either rare or highly regarded.