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.
Our tea packs contain a selection from our bestselling teas. Inside: each tea is vacuum packed to retain freshness and to assure authenticity. Outside: the box is covered with all the information you need on the tea’s origin, the producer profile, a taste description plus the tea's levels of antioxidants and caffeine.
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.
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. Its liquor, brick-coloured and crystalline, reveals its mineral character with aromas of undergrowth and camphor resins. Marine (algae) and cereal (oats)nuances complement the aromatic profile of this silky, easy to drink, tea.
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). Its liquor, opaque and deep, has a dense and silky texture, enhanced with classic notes of damp undergrowth and roots (licorice). Subtle aerial nuances of incense and oat flowers confer lightness and softness to well-rooted tea. An entry-level aged tea of excellent quality.
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. Its liquor has a smooth and sweet texture enhanced by notes of camphor, ripe fruit and tobacco. Accents of spices and firewood, typical of ancient cultures, support a light and generous finish.
This tea, a little over 15 years old, was produced according to a historical heritage dating back nearly 1,500 years. Compressed in large baskets of bamboo (sometimes up to 50 kg) it consists of a mixture of leaves and stems blackened by moisture and time. Its sweet and earthy liquor is embellished with rooting aromas of spices (anise) and burnt wood. It also ranks in the family of Liu Bao Binlang Xiang (betel fragrance) because of the character naturally developed by its artisanal production. The finish is surprisingly fresh and sweet.
Fermenting tea in Shaanxi usually implies Erotium Cristatum to form Golden Flowers (Jin Hua) on the leaves. Visible on the pressed bricks, these light golden specks are responsible for the typical woody and fruity aromas found in their infusion.
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!
From the famous Yiwu terroir (Yunnan), this young Pu Er is initially surprising for the amber tint of its liquor. On the palate, it unfolds slowly and offers vegetal (nettle), fruity and spicy (vanilla) nuances. Long and sweet, its camphor finish plunges us into the heart of a coniferous forest.
This Sheng Pu Er, carefully preserved in Hong Kong, has spent two years in wet storage before continuing its maturation in dryer conditions. Its dark and woody liquor bears the mark of these environments, as shown by its roots (beet), lichen and fennel aromas. Its texture is smooth with light and sweet flavors. This Pu Er is both ready to drink now and perfect to set aside for further maturation. A great addition to any collection.
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. Rinsing releases warm forest, cereal (oat) and fruity fragrances. Its liquor, opaque and supple, boasts a sweet and tangy density evoking molasses or dry fruits (dates). Fine milky and pepper accents enhance the character of this Shou Pu Er with typical deep, rooty notes.
This 200g tea cake, signed with out logo, has been entirely made with leaves from Mengsong moutain in Bulang Shan. This fine harvest results in an intensively herbaceous infusion with flavors both bitter and exquisitely sweet. Floral notes abound from beginning to end, escorted throughout by a gourmet presence evoking almond paste. A tea as powerful as it is fine, offering an unusual persistence.