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.
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 wet piling (fermentation) level is medium, and the leaf grade is somewhat coarse with leaves ranging from grade 7 to Zao Xiang. "Zao Xiang" is a coarse large leaf pick that has been wet piled to soften it. With age these teas take on a Jujube aroma (Zao Xiang 枣香 means Jujube Aroma).
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.
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.
Spring silver-tipped buds are plucked, and sun-dried. The buds come from Wu Jia Zhai village in Yong De county of Lincang. When brewed they have a sweetish and floral flavor. An excellent Pu-erh to drink now but can be drunk over the course of the next few years with subtle changes in aroma and flavor. This is different than normal white tea as it is...
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.
Made from the first flush of Spring 2016 White Pekoe (Camellia Taliensis) growing in Yang Ta village in Jing Gu county. Just the bud is picked but then instead of processing like white tea it's sun-dried (like Pu-erh).
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.
Gu Pu Er tea factory of Simao produced this potent little mini brick from first flush spring 2007 material. The tea has been aged for 9 years and has developed a complex grain and mushroom broth tea soup.
A powerful first flush of Spring 2015 tea from 50-80 year old trees growing in Da Xue Shan area of Lincang (45 km east of Lincang City). Da Xue Shan aka "Big Snow Mountain" is a high altitude area and perfect for growing tea. The neighboring "Da Xue Shan Reserve" is home to some of the oldest tea trees in Yunnan.
This is Te Ji grade leaf which is slightly larger than Gong ting grade. The tea is the result of a wet pile batch done in Menghai with Menghai area tea leves. It's a tippy grade Te Ji and the taste is creamy, smooth, but with a thick heavy bite that sticks around in the mouth.
Golden Needle grade is the finest grade of ripe pu-erh. A small leaf grade but slightly larger than gong ting, it is composed primarily of tippy gold buds. The taste is something between gongting grade and golden pu-erh.