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.
Rich with the knowledge of 16 generations of tea producers, Mr Marukyu offers us this amazingly accessible and addictive matcha.
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 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.
Three weeks before hand harvesting, shade structures which filter out up to 90% of sunlight are placed over the tea to develop what is commonly called in Japan "the taste of the shadows. The result is a tea weak in tannins, highly complex and aromatic.
Our highest grade of ceremonial Matcha. Produced with such finesse it feels like 'drinking silk'. From a blend of three different cultivars expertly chosen and assembled by M. Koyama, its balance is very close to perfection.
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.
Here is the chance to taste one of the 200 award-winning 3rd class teas (only 9% of the prizes presented) during the last Bai Hao competition in Taiwan.