Pu Er and Aged Tea

Plucked by hand and aged since 2004 by successive charcoal roasting, this high mountain tea offers an infusion with glossy black leaves and warm fragrances.

Presented here in its aged version, the Chi Ye has often been a staple of our Phoenix Mountain wulong (Feng Huang) selection.

Stored in Montreal’s dry climate since its purchase, this famous "rock wulong" from Fujian is offered here in a remarkably well-balanced aged version.

Compressed into impressive 1 kilo bricks, this aged tea is always appreciated by the inhabitants of the northern steppes for its digestive and nutritional benefits. Its liquor is full and sweet, supported by savoury tannins giving it structure. Its fruity and woody character evokes cherry and its kernel. The natural fermentation of this tea is also evident through its mineral and earthy nuances. The mouth feel is pure and satisfying!

Without venturing far into Laos we find farmers producing tea using the ancestral methods of Yunnan. In Phong Sali, producers work their teas with great care, rivaling (and even occasionally surpassing) the quality those of their famous neighbors… often at much lower prices.

This aged wulong from Jiangxi is something of a rarity. Combining the warm aromas of dark wulong with the more earthy tones of old Pu Er, it presents a very unique flavour profile.

Aged tea made from the leaves trees over 100 years old in the Guo Gan region of Myanmar a region inhabited by minorities of Chinese origin.

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.

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.

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 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.