Produced by the Lahu of Xishuangbanna, one of the ethnic groups of Yunnan, this aged tea is composed of leaves from 1,000 year old wild trees. Bronzed by time, these large leaves once rinsed, divulge intoxicating scents of undergrowth and spices. On the palate, its silky texture and fruity notes rub shoulders with fine nuances of leather and incense. Its long minty finish leave an exquisite impression of invigorating fullness!
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From one of Yunnan’s most prized terroirs (a favorite among collectors), this 2003 Yiwu Pu Er is made from hundred year old tea trees. Great quality harvest and controlled aging in Hong Kong combine for a deep and complex tea.
The times where the Emperor received his tea tribute from Yiwu are long gone, however, the quality of the Pu Er leaves harvested from that region are in increasingly high demand. This cake is produced from larger trees, its rinsed leaves release a powerful camphor scent, ripe fruit and pine trees after the rain. The liquor, full-bodied and resinous, is mineral with hints of incense and musk, often found in other more ancient teas. Definitely a worthy addition to any collection of aged teas!
The humid climate of Taiwan enhanced the profile of this Pu Er cake from one of the Yunnan's most prized terroirs. After 10 years of aging. Once rinsed these leaves have developed soothing scents of prune, bark, spicy tobacco. The liquor, profound and full, enthralls, through the richness and harmony of its flavours. The finish is floral and sweet, with a menthol freshness. Simply delicious.
From the famous Yiwu terroir (Yunnan), this young Pu Er is initially surprising for the amber tint of its liquor. On the palate, it unfolds slowly and offers vegetal (nettle), fruity and spicy (vanilla) nuances. Long and sweet, its camphor finish plunges us into the heart of a coniferous forest.
This Sheng Pu Er, carefully preserved in Hong Kong, has spent two years in wet storage before continuing its maturation in dryer conditions. Its dark and woody liquor bears the mark of these environments, as shown by its roots (beet), lichen and fennel aromas. Its texture is smooth with light and sweet flavors. This Pu Er is both ready to drink now and perfect to set aside for further maturation. A great addition to any collection.
This 100-gram cake was produced from a blend of large orange tinted brown leaves and long buds from 800 year old wild tea trees on Bada mountain. The liquor obtained is light and vegetal, nuanced by notes of softwood fire and spices (camphor). Its long finish is refreshingly citrusy!
This 200g tea cake, signed with out logo, has been entirely made with leaves from Mengsong moutain in Bulang Shan. This fine harvest results in an intensively herbaceous infusion with flavors both bitter and exquisitely sweet. Floral notes abound from beginning to end, escorted throughout by a gourmet presence evoking almond paste. A tea as powerful as it is fine, offering an unusual persistence.
A young Pu Er with surprising fruity, floral and camphorous aromas. Produced from century old trees in Mr. Mei's garden, this lot will remind some of Chinese green tea, but also reveal an exceptional aromatic intensity and length. Its generous texture, full of honey, flowers and wild herbs, is fully appreciated on multiple infusions.
A young Pu Er tea selected deep in the Yongde forest (Lincang) central Yunnan.
This very respectable shou Pu Er is offered here in carefully broken pieces of the original cake, a relatively affordable formula when compared to the price of whole cakes of this age. Its liquor is dense and milky, even after two rinses (as is often recommended for these antiques). The sweetness of its attack is accompanied by earthy and woody notes (typical of very old shou) softened by the many years spent in storage. The tea also sports pleasant nuances of fruits and flowers alongside that of camphor. Like an old book read with care and respect, this tea is to be savored with wisdom.
Created with the expertise of the great factories of the late 20th century, this shu pu er is identified with the tea character "cha" in orange print. The aromas of leather, stone and damp wood emerge from the rinsing of the leaves. Its brown liquor is crystalline and softly deploys its sweet mineral flavors, evoking the purity of a spring water! Incense and candied fruit nuances enhance this balanced and refreshing tea.