Hai Lang's brand message in his own words: In 2003 I tried to officially register the label Ming Xiang Ya Yuan, which...
2002 Hai Lang Hao Teas
2004 Hai Lang Hao Teas
2005 Hai Lang Hao Teas
2006 Hai Lang Hao Teas
2007 Hai Lang Hao Teas
2008 Hai Lang Hao Teas
2009 Hai Lang Hao Teas
2010 Hai Lang Hao Teas
2011 Hai Lang Hao Teas
2014 Hai Lang Hao Teas
2016 Hai Lang Hao Teas
This is a plantation Yi Wu from Spring 2012, and it's been aged as Mao Cha for 3 years. It was discovered this year and I really enjoyed the tea and wanted to offer it as a bargain tea that would bring enjoyment without a heavy price tag.
Another high quality ripe pu-erh tea from Hai Lang! This is entirely Spring 2011 fermented wild arbor tea from Bu Lang area of Menghai. The tea was fermented in Menghai under the supervision of Xinghai tea factory in summer of 2011. The tea was then stored in Menghai until late 2014 when it was purchased and pressed by Hai Lang.
The blend recipe is Hai Lang's own and particular attention has been paid to using high quality ripe material that has not been overly fermented. This medium to low fermentation level in ripe pu-erh is instrumental to its future aging.
Autumn harvest Yi Wu area tea picked and processed with attention to detail. This is a classic Yi Wu taste both mellow and full in the mouth with a solid and fast hui gan. Affordably priced tea made from 20 year old tea bushes growing naturally in Yi Bi village.
“Lasting Fragrance” (岁月留香) is a new product for 2010. Just 65 kilos of this tea was produced entirely from early spring 2008 wild arbor material. The mao cha was carefully stored in a dry condition in Yi Wu area and then stone-pressed just this year.
The Mao Cha is Spring 2005 tea and has been fermenting for 3 years in it loose "mao cha" form. The result is a tea cake that feels, looks and tastes much more like a 5 year aged cake. This cake was pressed in the Shuang Yi tea factory and this bears the mark of that tea factory.
The "mao cha" was purchased on a recent trip to Jing Mai Mountain where it remained un-sold in 2007. The "mao cha" is entirely from Jing Mai mountain from trees that are 60 to 70 years of age, with trunks and well-established root system.
A high quality slightly aged ripe pu-erh tea cake from Hai Lang Hao! 2005 fermented material from Menghai in Xishuangbanna was blended to create Hai Lang's special "gold" recipe and pressed into these lovely cakes. 5 years of aging has made this light fermentation ripe tea cake something special.