Pu Er and Aged Tea

Pu er, Liu Bao and Liu An are the main representatives. Sheng Pu er has the characteristic of improving over time while Shou Pu er undergo an accelerated fermentation which gives them a characteristic earthy taste. Some wulong also undergo an aging process and their woody notes combine very well with their smoothness.

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Ali Shan 2004 (Charcoal)

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.

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Bai Hao 2008

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.

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Chi Ye 2010

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

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Da Hong Pao 1994

This famous "rock wulong" from Fujian is offered in this version aged for more than twenty years.

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Da Hong Pao 2009

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.

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Fu Zhuan Shaanxi Sheng 2017

Fermenting tea in Shaanxi usually implies Erotium Cristatum to form Golden Flowers (Jin Hua) on the leaves.

Fu Zhuan Si Xian Ji Fu 2014

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!

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Fu Zhuan Si Xian Ji Fu 2016

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.

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Hualien 1980

Here is one of those little aged jewels from the Hualien region on the east coast of Taiwan.

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Laos Pu Er Sheng 2017 Phong Sali

This delicate blend of spring leaves generously sprinkled with silvery buds has been carefully selected on 200 years old tea trees by a single family in Long Gu Qin village, Laos. Its infusion, with its vegetable and camphor aromas, is enhanced on the palate with fruity and pastry accents as well as a creamy and mineral texture.
The sweet finish leaves behind the most sublime and aerial of floral perfumes.

Laos Pu Er Sheng 2018 Phong Sali

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.

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Liu Bao 2006 Lao Cha Po

An instant favourite from François from his last trip to China.

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