Plucked by hand and aged since 1999 by successive charcoal roasting, this high mountain tea offers an infusion with glossy black leaves and warm fragrances.
Aged for almost ten years, this wulong from Mr. Xu is sure to charm all admirers with the scent of brown sugar that emanates from its blend of whole leaves and fine silver buds.
This famous "rock wulong" from Fujian is offered in this version aged for more than twenty years.
Fermenting tea in Shaanxi usually implies Erotium Cristatum to form Golden Flowers (Jin Hua) on the leaves.
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.
Here is one of those little aged jewels from the Hualien region on the east coast of Taiwan.
An instant favourite from François from his last trip to China.
In the tradition of aged teas, this one, from Guangxi in China is characterized by small broken dark leaves. The infusion gives off deep notes of leather and resinous wood. The dark brown liquor is gentle and without bitterness, adorned with nutty (walnut) and spicy accents (fennel). A clear and sweet finish completes the taste experience of this discovery.
Thirty years of Guangxi's humid climate has benefited this aged tea, slowly developing its large curly leaves. Its opaque and rich liquor is velvety and deeply marked by its woody (root) and mineral character.
This beautiful addition to our list of aged teas will please all lovers of rustic and traditional teas. Its large autumn leaves, picked a year after budding, come from ancient trees perched on the slopes of Shi Shan Mountain.
This tea, a little over 15 years old, was produced according to a historical heritage dating back nearly 1,500 years.
8 years of aging have blackened the leaves and deepened the aromas of this Mi Lan Xiang wulong. Notes of dried fruits (apricots, peaches) raised by sharp nutty tones and leading into a spicy finale, all well-balanced under a warm roast. Coming from M. Huang, one of our very skilled producers, this wulong is a treat for anyone seeking something different.
Produced in Mucha near the capital of Taiwan, this tea has typically been cooked 60 hours before being aged for over 20 years.
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.
This loose tea composed of whole leaves and delicate golden buds was dry aged in Hong Kong by Mr. Chan.
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.
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.
Impressive big leaves make up this Pu er from the late 20th century. Intoxicating mossy fragrances (lichen) blend with the comforting aromas of root vegetables (potatoes, carrots) and dried bamboo. Its bright liquor affirms dynamism in a strong initial mouthfeel with tangy, sweet, mineral sensations. Its aromatic bouquet is rich with a refreshing after taste felt long in the breath. A thoroughly enjoyable vibrant tea!
This Pu er dating from the year 2000 is an assembly of leaves of varied shades, carefully compressed into a 357g disc.
Produced by the Lahu of Xishuangbanna, one of the ethnic groups of Yunnan, this aged tea is composed of leaves from 1,000 year old wild trees.
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.
The times where the Emperor received his tea tribute from Yiwu are long gone, however, the quality of the Pu er leaves harvested from that region are in increasingly high demand.
The humid climate of Taiwan enhanced the profile of this Pu er cake from one of the Yunnan's most prized terroirs.
This charming 125 gram cake will appeal to collectors. Its firm compression will maintain its shape for decades to come.
Here is a 100g mini cake compressed from leaves coming from the Wuliang mountains in the Simao region (Pu er) in Yunnan.
From the famous Yiwu terroir (Yunnan), this young Pu er is initially surprising for the amber tint of its liquor.
This tea comes from one of the six famous mountains north of Lan Cang River.
This Sheng Pu er, carefully preserved in Hong Kong, has spent two years in wet storage before continuing its maturation in dryer conditions.
Here is one of our first galettes with the Camellia Sinensis signature on it. The leaves and buds of old tea trees from Mengsong mountain. To the nose the infusion gives off vegetal (dandelion) and woody (incense) notes. Its rosy liquor is generous and its light bite softened by a sweet and floral finish and pleasant persistence. A spirited Pu er with great potential for longterm aging!
This is another cake signed by Camellia Sinensis. It consists of a harmonious mixture of buds and leaves harvested from trees a hundred and fifty years old (small leaf variety) from the terroir of Yibang. The dampened leaves release herbal (bark) and musky (leather, medicinal incense) aromas, and the liquor in the mouth is vibrant and sustained by a gentle astringency. Fruity notes are complemented by a finish with floral accents.
This 100-gram cake was produced from a blend of large orange tinted brown leaves and long buds from 800 year old wild tea trees on Bada mountain.
This is our second 200 gram cake of compressed maocha from a village on the flanks of the Nanmei valley (Lincang, Yunnan). The infusion releases rich notes of spices, animal (musk) and floral scents, and its bright golden liquor boldly asserts its vegetal character, typical of young Pu er. It also has a plump and chalky texture, supported by accents of apricot and wood. A tea to appreciate as it changes with the passage of time!
This 200g tea cake, signed with out logo, has been entirely made with leaves from Mengsong Moutain in Bulang Shan.
This young Pu er comes from one of the most prestigious terroirs in the Yunnan, grown without chemicals in a sustainable cultivation integrated with the local ecosystem.
Here is the 2017 version of this small 100g Sheng Pu er cake produced from wild and venerable tea trees in the Bada Shan terroir.
From the moist leaves rise comforting fragrances of wood, spices and musk evoking incense of medicinal herbs.
Harvested from old tea trees in Nan Hua village (Nan Mei valley, Lincang, Yunnan), this young Pu er tea has become a classic of our selection.
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.
A young Pu er tea selected deep in the Yongde forest (Lincang) central Yunnan.
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.
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).
Xia Guan Tea Factory has long established itself as a leader in Pu er markets all over China.
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.
From the Kunming factory in Yunnan, this 250g brick, produced according to the 1975 recipe.
This Shou Pu er produced by the Haiwan factory, Yunnan, is composed of leaves of medium size compressed into a disc of 357 grams.
This is a Pu er compressed in the ancient style of "zhuan"or 250 gram bricks.
This loose leaf Shou Pu er consists of medium-sized leaves from ecological plantations at 1600m in the Lincang region (China) was produced following international organic certification standards.
Here is a 357g cake with the trademark ideogram for the tea in yellow, produced in the Menghai factory from grade 7 leaves, i.e. large leaves.
Pressed into small 5 gram nests (tuo) For easy preparation, this PuEr harvested in 2011 around the Bulang mountains was produced and stored in Menghai by Vesper Chan. This ideal portion for brewing in teapot, gaiwan, or in your favorite mug at the office, makes this tea perfect for lovers of simplicity.
Originating from ecological plantations (Sheng Tai), this Shou Pu er was compressed in the traditional form of the bird's nest (tuo cha).
This lightly fermented tea comes from Yongde region in Yunnan, the “hub" of Shou Pu er.
Though still very uncommon, aging black tea is slowly picking up as a trend. When we consider the depth 8 years of Taiwanese storage has given this tea it must me a good thing.
This antiquity from the north west of Taiwan, with leaves burnished by time, releases after rinsing aromas of undergrowth and leather. Its dark reddish-brown liquor is mineral and full tasting, embellished with notes of tobacco, dried fruit and beetroot. Its peppery finish also evokes the fragrance of roasted coffee. A warm and memorable tea to taste for tapping into the present moment.