Wet stored Pu-erh teas have a unique taste and aroma. This is due to their storage condition in hot and humid climate...
Big Yellow Mark (lit. Da Huang Yin) is a CNNP labelled tea from a small producer in Menghai. The tea is a blend of Nan Nuo and Bu Lang Mountain Spring 2005 tea. The tea has been stored in a "dry Guangdong" condition for 12 years and has developed a nice aged feel to it.
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...
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.
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.
The tea brews up an orange-red tea soup with a pungent aroma of flowers, mushrooms and earth. The taste is clean with no musty wet storage notes, but does have some some earthy notes. There is a kind of pronounced spice and cloves taste and aroma with a strong viscous sweetness throughout.
Liming Tea Factory is located in Menghai and specializes in both ripe and raw pu-erhs composed of local Menghai area tea leaves. Golden Peacock is a tippy blend of Spring 2007 tea leaves that was stored in Guangdong since 2007. The blend is tippier than Da Yi's 7532, and looks more like Xiaguan's 8613.
12 years Banna aged ripe tea from Xinghai tea factory in Menghai (Xishuangbanna). This is a lovely pungent and thick Menghai area ripe tea that has matured to the point where it can be enjoyed as it was intended to be!
The tea has been aged in Banna in a storage condition for 12 years. The result is an ultra smooth ripe pu-erh tea with a creamy aged taste. The tea produces a deep burgundy hued tea soup and can be infused 12-15 times!
These lovely mushroom tuo were aged in the warm mist shrouded climate of Nan Jian. This has aged quickly and brews up a gold-orange tea soup. The taste is thick and sweet without much bitterness and astringency. The feeling in the mouth and throat is soothing and stays long after drinking.
Our offering was aged in Guangzhou in a traditional (wettish) storage condition. The Bu Lang Mountain material is strong and even after 10 years of aging it comes through with a strong camphor and aged taste with a strong cha qi.
This was produced by a small tea factory in the Mengku area from Spring 2005 tea leaves from Xiao Hu Sai area of Mengku county in Lincang. The tea was stone pressed and compression is medium to light.
An early Xinghai tea factory production composed of Menghai area (Bu Lang, Ba Da and Nan Nuo mountains) material! Aged to perfection in a dry Guangdong storage condition this ripe tea cake has that aged "chen xiang" taste and aroma.
This brick is composed of an average of grade 7 leaves (some grade 5,7, and 9 leaf grade in there). The bricks were aged in a dryish storage condition in Guangdong, giving the bricks a nice semi-aged feel and no wet pile taste. Very easy to brew and difficult to over-brew.
A staple product among Tibetan peoples for decades, this coarse tea brick is Yunnan's contribution to Yak Butter tea. The tea bricks are broken apart and chunks are boiled in hot water. Guangdong Dry Storage means it's aged quite alot already!