This is a young Pu er tea from the remote forests of Yongde (Lincang), in the central Yunnan province, southwest China. This terroir offers us leaves of the highest quality, and artisanal technique steeped in tradition and expertise.
Fermenting tea in Shaanxi usually implies Erotium Cristatum to form Golden Flowers (Jin Hua) on the leaves.
The Bulang Mountains of Yunnan have become a highly sought after terroir, so we are lucky to offer us these compressed 357g cakes. This Sheng Pu er features the rustic aromas (damp hay) traditionally found in teas of this age. Its liquor is oily and has a full and pleasant mouthfeel with soft mineral and fruity nuances.
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.
From Youle Mountain, one of the famous 6 of Xishuangbanna, in the Chinese province of Yunnan, this Pu Er has been conditioned in large baskets, as is the tradition for teas of the Liu Bao style. Although the tea leaves keep minimal traces of this process (light stacking), we present it in loose leaf.
A young Pu er tea selected deep in the Yongde forest (Lincang) central Yunnan.
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.
Our 2019 Zhengwan Sheng Pu er comes from a young organically certified garden as part of a new social project in Yunnan, regrouping farmers from more than 10 minorities among neighbouring villages.
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.
Xia Guan Tea Factory has long established itself as a leader in Pu er markets all over China.
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.