2013 Yunnan Sourcing Pu-erh Teas
Our Ripe Pu-erh tea mini tuo cha are made from whole leaf premium Yong De area pu-erh tea. Each mini tuo is roughly 5 grams and is individually wrapped. The tea was fermented in 2013 from spring 2013 material from Yong De county of Lincang and then pressed at the end of 2013 and aged until now.
Our first ever production from Da Hu Sai village. Our Da Hu Sai was picked in the first week of October from wild grown tea trees ranging 80 to 200 years of age. Very pure tea with large thick stems and leaves.
Our first ever production from Bing Dao village. We have produced other teas from neighboring villages but this Autumn we met a grower that had excellent tea from wild and natural tea garden in Bing Dao village.
An Autumn blend of Lincang wild and ancient arbor tea leaves. We call this "野心" or "Wild Heart". The tea is strong and balanced in taste with strong cha qi. It has a unique character that derives from it's blended nature, and richly textured taste and aroma!
Entirely wild arbor tea material from 80 to 150 year old tea trees in Yi Bang village (an area of north Yi Wu). Expertly processed by the mother of the Li family in a copper wok by hand. The tea was picked and processed all in one day.
This tea cake is an intense cha qi filled experience for the drinker. It is powerful with some astringency and bitterness, that is moderated by it's old tree origins. First flush and picked fairly early in the growth stage makes this tea a pungent and floral affair.
Tea leaves taken from 100-200 year old tea trees growing on Mang Fei mountain in Yong De county of Lincang. Full and stout one leaf to one bud ratio tea leaves. Mang Fei wild arbor tea has pronounced hairy buds and stout stems. The brewed leaves are a dark olive color.
Quite different from it's spring counter-part which is from a different village. The autumn version is unique, with a smoky robust flavor, some bitterness in the beginning to complement it's complex whiskey-like peat bog aroma and taste.
This tea is made entirely from first flush of autumn 2013 high altitude Wu Liang mountain tea. The Wu Liang mountains peak out at about 3300 meters, making them the highest mountains in Simao prefecture.
The tea itself is an aromatic affair, with hints of camphor and molasses. Although young it delivers a thick and full soup with a nice mouthfeel not unlike a good raw tea. A high quality tea worthy of aging that is also priced affordably.
San He Zhai is a powerful tea that is intended for longer term aging. It has bitterness and astringency, but this is balanced by a textured, filling and lubricating mouth-feeling that stays with the drinker well after the tea session has ended.
Nice balanced taste! Sweet, pungent and slight bitterness all rolled into one tea. Light-Medium fermentation gives this a subtle cha qi and mouth-watering effect making this a good bet for long-term aging!
A remote natural tea garden on steep mountainside with just a few hundred trees but all more than 100 years old. Many as old as 400 years old. All large leaf varietal. The tea was picked and processed all in early April.
Entirely first flush of Spring material from Xin Zhai village outside of Yi Wu town. Tea trees ranging from 100 to 200 years old! Classic Yi Wu Ancient Arbor taste. Smooth and full mouth-feel, strong and thick aroma.