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.

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.

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.

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.

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.

Produced in 2004 by Changtai Tea Group and stored in Hong Kong since, this Sheng style Pu er tea represents high standards in aging techniques.

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

From the famous Yiwu terroir (Yunnan), this young Pu er is initially surprising for the amber tint of its liquor.

This Sheng Pu er, carefully preserved in Hong Kong, has spent two years in wet storage before continuing its maturation in dryer conditions.