Loose Leaf

Shaped in tuo cha (bird nest) of 250g by the Xiaguan tea factory, this 30 years old Pu er is to be tasted with attention and care.

A few years ago we received a very small and memorable batch of this tea. Sneakily we tucked some away to carefully age for a later date! All lovers of Pu Er Sheng will appreciate this limited vintage, in its prime quality phase (more than 25 years).  Certainly among the top Sheng we have in our catalogue at present.

Marked by the famous 7542 seal, this Sheng Pu er cake sourced from Taiwan where it has been patiently preserved.

Here is a loose leaf Pu er from the Menghai region which has since aged under dry storage in Hong Kong.

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).

This loose leaf Pu er produced in the prolific Menghai tea factory and expertly preserved in Hong Kong will satisfy all amateurs of rich and balanced teas.

This cake was produced according to one of the most popular recipes in the world of aged teas, and since the creation of this assemblage of medium grade leaves (4) in 1975 by the Menghai factory (2), enthusiasts have not ceased rejoicing.

This special edition of Menghai’s famous recipe (7542) is made with leaves from the 90s, stored in Hong Kong and finally pressed in 2006 for further aging.

We are re-releasing a limited quantity of these 100g mini cakes compressed from leaves coming from the Wuliang mountains in the Simao region (Pu er) of Yunnan.  Interestingly the leaves were plucked by Kucong villagers and aged for 4 years as maocha before being pressed into these cakes for Camellia Sinensis. 

Matured with 'wet storage' in Hong Kong, this Pu Er Sheng will delight amateurs and neophytes looking for a classic aged tea. Its leaves are rich and its effect is warm.

Created with the expertise of the great factories of the late 20th century, this Shou Pu er is identified with the tea character "cha" in orange print.

The humid climate of Taiwan enhanced the profile of this Pu er cake from one of the Yunnan's most prized terroirs.