Yunnan Sourcing Brand Ripe Pu-erh Teas
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.
Entirely 2015 wet piled ripe pu-erh grown in a un-managed, pesticide free tea garden in Yong De area. This is from the same growing area as our "Green Miracle" cake from 2015. The wet piling was also over-seen by the same tea master as our 2015 production.
We are excited to offer this premium ripe pu-erh cake made entirely from Spring 2015 Bu Lang mountain material. First flush material was collected from several Bu Lang villages and fermented for 46 days.
To celebrate this year we selected a wild arbor sourced Ripe Pu-erh tea from Spring 2014 and pressed into this lovely 250 gram cake. Tea leaves from 50 to 70 years old tea trees were harvested in April 2014, then fermented through the summer.
This is a blend of premium wild arbor and old plantation fermented "ripe" pu-erh tea. We laboriously blended high quality ripe from different fermentation batches to achieve a taste that was both strong and sweet/soft at the same time. "Yang Luo Han" (羊罗汉) means "Goat or Ram Arhat".
Nuo Mi Xiang is a natural herb that grows in Yunnan and has been mixed in a very small ratio with our premium 2013 ripe pu-erh tea to impart a sweet and glutinous rice taste to the tea. There are many grades of this Sticky Rice Scent herb and we have selected the highest most potent grade available!
Our Tian Tang Cao mini cake is a blend of ripe pu-erh tea from 2013 and Jiaogulan. The flavor is smooth and sweet with thick body and good feeling in the mouth and body. The Jiaogulan is fresh 2015 harvest and the ripe pu-erh tea we used is aged just enough to be smooth, sweet & camphory.
Our Red Horse mini cake is made entirely from Gongting grade ripe pu-erh tea from Yong De county tea leaves. 2013 harvested tea leaves were fermented in early 2014 and then finally pressed into these lovely 100 gram mini cakes at the very end of 2014.
Man Tang Hong series returns! In the tradition of Man Tang Hong #2, Gong Ting and Te Ji we bring you #3. This is from the same Lincang material and fermentation style as our previous releases, but this time it's entirely Grade 3 ripe leaf material from a 2012 fermentation batch.
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.
A special release for 2014, the Year of the Horse. This is a lovely ripe pu-erh cake composed entirely of Menghai area harvested and fermented tea leaves. The ripe tea leaves used are entirely Grade 1 (refers to size) and are smallish with powerful cha qi, taste and aroma.
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.
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!
We blended various grades to create a balance recipe comprising of tippy golden buds and heavier grade 1,3,5 and 7 leaves. The term "Hui Run" refers to the sweet, slippery and soothing feeling that lingers in the mouth and throat even after the tea drinking session has ended.