Pu-erh tea is made from Yunnan large-leaf varietal of Camellia Sinensis. It is typically processed into compressed ca...
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.
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 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.
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.
Si He Zhai? Never heard of it? That's because it doesn't exist. Our Si He Zhai (aka Four Harmonized Villages) tea cake is a blend of tea from four different villages, entirely from Spring 2016 first flush tea leaves!
With this lovely cake we celebrate an age-old tradition of mixing raw and ripe pu-erh tea together to create a harmonious blend worthy of aging. Like the famous "Purple Heaven" bricks and cakes from the 80's and 90's, we have blended ripe and raw Pu-erh tea together.
"Yun Shui Zhen" (lit Cloud Water Pinnacle) is a new recipe from Da Yi for 2016. It's one of the few raw pu-erhs they have created that really got me excited. It's got the classic Da Yi strength and mouth-feel, but without being harsh. Menghai tea factory used a blend of semi-aged Menghai area Assamica mao cha to create this lovely cake.
Bang Dong Village (邦东寨) is located in the county Mengku, Lincang prefecture. Bang Dong is a small village situated at an altitude of 1600 meters. Our production is made entirely from the tea picked by one family's small ancestral tea garden. The tea trees have 100-150 years of age and are growing naturally.
Ye Sheng cha is a primeval varietal that pre-dates Camellia Sinensis var. Assamica and is a naturally occuring non hybridized varietal. It's potency in cha qi arises from it's unadulterated nature. It is naturally bug repellent, and grows wild in the forests of Yunnan at an altitude of 1600-2200 meters.
Qing Mei Shan is a remote mountain area in Yong De county of Lincang. The tea trees here are 100-300 years old and have been growing wild for centuries. It's a very pure tea with buttery thick mouthfeel, pungent floral can sugarcane aroma with an ass-kicking cha qi that betrays it's wildness.
Nuo Wu Village is in Mengku County of Lincang. It's about 4 kilometers south and slightly east of Bing Dao village in the highlands on the eastern side of the Mengku River. Bing Dao on the western side of the river is at 1550 meters altitude, whereas Nuo Wu is at 1800+ meters altitude.
Ba Wai Village is in Mengku County of Lincang. It's 1.9 kilometers southeast of Bing Dao village in the highlands on the eastern side of the Mengku River. Bing Dao on the western side of the river is at 1550 meters altitude, whereas Ba Wai is at 1800+ meters altitude.
Na Han Village (那罕寨) is located near Bang Dong village in the county Mengku, Lincang prefecture.Bang Dong is a small village situated at an altitude of 1750 meters. Our production is made entirely from the tea picked by one family's small ancestral tea garden. The tea trees are 150-250 years of age and are growing naturally.
Bang Dong Village (邦东寨) is located in the county Mengku, Lincang prefecture. Bang Dong is a small village situated at an altitude of 1600 meters. Our production is made entirely from the tea picked by three families from their small ancestral tea gardens. The tea trees have 80-200 years of age and are growing naturally.
Entirely wild arbor tea from early spring 2016! Tea leaves taken from 40 to 80 years old tea trees growing wild 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.