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  • Packaged shou pu'er tea with a graphic of a coffee maker and the brand name 'Spent Grounds' on the top.
    A round, compressed tea cake with various shades of dark brown and black leaves, creating a textured surface, placed on a plain light gray background.
    Spent Grounds 2024 | shou pu'er
    Spent Grounds 2024 | shou pu'er
    Packaged shou pu'er tea with a graphic of a coffee maker and the brand name 'Spent Grounds' on the top.
    A round, compressed tea cake with various shades of dark brown and black leaves, creating a textured surface, placed on a plain light gray background.
    Spent Grounds 2024 | shou pu'er
    Spent Grounds 2024 | shou pu'er

    Spent Grounds 2024 | shou pu'er

    notes - INCENSE | ROASTED COFFEE | CACOA

    A roasted shou pu’er from Bulang Mountain, Menghai. Fermented in the classic Menghai style, then roasted for added depth. Expect smooth body and dark clarity with notes of aged incense and roasted coffee. A structured, balanced tea for long steeping. Pressed in Spring 2024.

    $2.90 - $45.00
    Format

     

    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

    [300 ml+ vessel — BOLI, large teapot]

    4 grams — 208°F (98°C) — 1 minutes

    traditional, small format
    [150 ml- vessel — gaiwan, small teapot]

    7 grams — 208°F (98°C) — 10 seconds
    (rinse recommended)
    + 15-20 seconds each additional steep

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