A blend of Nan Nuo Mountain area tea leaves from Autumn 2010. Autumn tea leaves from various Nan Nuo area villages were pressed into this tasty brick and then aged in Kunming until now. The brewed tea is typically autumn harvest tea in that it's flower and sweet with a subtle hay taste and aroma.
"Yue Chen Yue Xiang" means "The Older, the More Aromatic". This is the first thing that I ever learned about Pu-erh tea. In 1996 I went to the candies and tea market behind the Kunhu Fandian in Kunming just north-north-west of railway station. It was here that I first saw Pu-erh tea (and drank some too)
A CNNP branded production pressed into an iron cake. The cake is a blend of materials from Menghai area, but the exact recipe or blend is not known. The tea was stored in Shanghai from 2003 until 2016. 13 years in relatively hot and humid Shanghai has given this cake a nice aged feeling despite being an iron cake).
This particular tea cake is composed of a mix of somehwat rough leaves and tippier 2 leaf to 1 bud sets. The cake's compression is medium (tight for a stone pressed cake) and comes apart pretty easily. The brewed tea is very sweet, with some mild astringency and no bitterness. Tea color is orange-red and quite soupy, but clear.
Jing Long is a small Yi Wu based producer that has been making tea since 1998. This is a Spring 2006 tea cake that commemorates the Horse Caravan that left Yi Wu and traveled overland all the way to Beijing in 2006!
A production of 100% Bu Lang Mountain material from Spring 2007. Produced by a small Menghai area tea factory called "Pin Xiang Tea Factory" and then aged for almost 10 years in hot and humid Guangdong. The degree of wet storage is just perfect, transforming the Bu Lang bitterness into something sweet and spicey...
The wet piling (fermentation) level is medium, and the leaf grade is somewhat coarse with leaves ranging from grade 7 to Zao Xiang. "Zao Xiang" is a coarse large leaf pick that has been wet piled to soften it. With age these teas take on a Jujube aroma (Zao Xiang 枣香 means Jujube Aroma).
A new for 2015 production from Menghai Tea Factory (Da Yi Brand). "Sui Yue" means both time and timelessness. It's meant to express continuity flowing around something static. This is meant to the be the ripe counterpart to the "Chu Xin" cake we offer here. The blend is again a tippy ripe blend much like Star of Menghai (勐海之星) or the 0532 blend.
The name of this production "Chu Xin" means "Foremost in the Heart" and reflects the fine and exquisite nature of this tea. Chu Xin is a blend of Menghai area material from Nan Nuo Mountain, Ba Da Mountain and Bu Lang Mountain areas.
This is Xiaguan's re-interpretation of the now legendary "88 Qing Bing" which was produced in 1988 and since become a classic and highly valuable raw pu-erh cake due to its powerful and complex taste.
"66 Da Shun" (lit 66 The Big Smooth) is a blend of semi-aged ripe pu-erh tea expertly wet piled by the foremost wet piling operation in the world! Menghai Tea Factory with decades of experience in "wo dui" (wet piling) has perfected the technique.
Another "once in a blue moon" premium production from Da Yi, which was last produced exactly 10 years ago in 2005. The 2005 production and this one are the same recipe, the 2005 production is a modern classic, sought after, and commanding a very high price.
This cake was pressed in 2006, from tea wet piled in 2005. The tea cakes were aged in Guangdong for 10 years and then brought to Kunming. This is a good example of a mature ripe that needs no further aging. It's very thick, sweet and rich in taste and brews up 10+ infusions easily when brewed gong fu style.
What happens when you skillfully blend Wild Purple "Ye Sheng" Raw Pu-erh tea from with wild arbor ripe pu-erh tea from Mengku? You get something delicious, powerful and complex that is the best of both worlds. It has sweetness of a good ripe pu-erh, it has the umami and savory character of wild purple raw tea and the bitterness of both raw and ripe.
Gao Shan Yun Xiang is a premium ripe pu-erh cake from Menghai Tea Factory. There was only batch produced (1501) and it quickly became popular amongst Da Yi collectors due to it's unique taste and powerful aroma. It is said that the blend contains tea from ripe wet piled batches as old as 5 years old, as well is medium-light and medium level of...