Now in its second year of pressing, ‘Syrup’ returns to the KUURACORP lineup as our sweetest ripe puerh tea. Like biscuits and tea had a child, in ripe puerh form.

This tea is made from a blend of wet piled fermented spring tea material produced in 2023 and pressed in 2025 in Yunnan, China. Similar to its predecessor 2024 ‘Syrup’ Ripe Puerh Tea, this ripe has a warm, earthy fragrance, a luxurious mouthfeel, and a notably sweet-leaning profile with zero astringency throughout.

When brewed, this tea has a warm, buttery fragrance, a rich and viscous body, and a tongue-coating sweet flavour that’s reminiscent of blackstrap molasses. There's a subtle saltiness in the aftertaste that leaves a distinctly moorish impression between sips. In comparison to 2025 ‘Kuura-Cola’ Ripe Puerh Tea, this ripe offers a more dynamic experience from steep to steep with each re-steep drawing out another dimension of sweetness from its buttery biscuit core.

'Syrup' is a highly drinkable ripe puerh tea and suited to a variety of brewing styles. Whether you prefer a langurous gongfucha (工夫茶 gōngfū chá) session or quick-and-easy grandpa-style brewing, you can't really go wrong.

Biscuits are an optional addition to the experience (but highly recommended). 

Wrapper artwork by ERODUCTIONS.
Pictures by Pingle Pictures.

2023 tea material produced in Yunnan, China, pressed in 2025.

200g per compressed cake, with 5 cakes per traditionally wrapped bamboo tong. 25g samples are cut or broken from the cakes and sealed into bags.