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. A generous rinse allows aromas of damp undergrowth and roots (beetroot) to prepare the infusion of a clear mineral liquor, deeply marked by notes of lichen and black earth. The sharp and slightly metallic attack slowly evolves towards a sweet finish with fine accents of berries, spices (anise) and camphor. A rare tea, deep and long lasting in taste, enhanced by subtle soothing effects.
Marked by the famous 7542 seal, this Sheng Pu Er cake sourced from Taiwan where it has been patiently preserved. After one or two rinses, it will release a few darker leaves as well as scents of humid wood, fresh spices (fennel) and leather. Its dark-red liquor is silky with a slight edge of pepper and has a mineral and earthy body reminiscent of lichee and beets. This Pu Er which holds the humid storage seal will surely please any fan of milder, earthy teas.
This loose tea composed of whole leaves and delicate golden buds was dry aged in Hong Kong by Mr Chan. The infusion promises warm notes of leather and undergrowth. Its soft and mineral liquor is adorned with vegetal (lichen) and fruity fragrances typical of old pu er sheng. Its finish is simply sublime with the length and depth of its minty accents evocative of wintergreen.
Here is a loose leaf Pu Er from the Menghai region which has since aged under dry storage in Hong Kong. The infusion of the large leaves, in multiple shades of dark khaki, fills the air with the fragrance of damp undergrowth and camphor. Its liquor is full and mineral, having a vegetal character (lichen) nuanced with accents of burnt wood and acid fruits. Its slightly spicy finish (cinnamon) is marked by a generous persistence of tannins.
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. Thirty plus years of ripening have enhanced this tea which, once infused, offers a dense and opaque liquor. Silky and generously sweet, it carries its effects deep down the throat giving the impression of a gentle massage. Nuances of wet wood, dates, incense and spices all lead towards a refreshing and minty finish, like we love them!
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 nearly 20-year-old version, stored in the humid environment of Taiwan, already displays the mark of time by its aromas of damp burned wood and camphor. Its liquor, full and charged, develops fruity and mineral nuances followed by a refreshing mentholy finish. The first infusion is resinous and slightly bitter, an indication of its vitality and the …
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). The sweetness of its attack is accompanied by earthy and woody notes (typical of very old shou) softened by the many years spent in storage. The tea also sports pleasant nuances of fruits and flowers alongside that of camphor. Like an old book read with care and respect, this tea is to be savored with wisdom.
This Pu Er dating from the year 2000 is an assembly of leaves of varied shades, carefully compressed into a 357g disc. On infusion, the typical aromas of moist wood and sweet spices adorn the rich and silky smooth orange liquor. The evolution of flavors is delicious, first with its minerals and empyreumatic aspects, supported by its ample and balanced body, then complemented by a soft, sharp fruit and vanilla, finish. A generous and refreshing tea from beginning to end ... and more!
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!
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. Bronzed by time, these large leaves once rinsed, divulge intoxicating scents of undergrowth and spices. On the palate, its silky texture and fruity notes rub shoulders with fine nuances of leather and incense. Its long minty finish leave an exquisite impression of invigorating fullness!
Created with the expertise of the great factories of the late 20th century, this shu pu er is identified with the tea character "cha" in orange print. The aromas of leather, stone and damp wood emerge from the rinsing of the leaves. Its brown liquor is crystalline and softly deploys its sweet mineral flavors, evoking the purity of a spring water! Incense and candied fruit nuances enhance this balanced and refreshing tea.
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.
The humid climate of Taiwan enhanced the profile of this Pu Er cake from one of the Yunnan's most prized terroirs. After 10 years of aging. Once rinsed these leaves have developed soothing scents of prune, bark, spicy tobacco. The liquor, profound and full, enthralls, through the richness and harmony of its flavours. The finish is floral and sweet, with a menthol freshness. Simply delicious.
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. In infusion flavours of bark and roasted coffee dominate the aromatic spectrum. Its liquor, clear and mineral, retains a certain vitality despite its years of dormancy. Buckwheat (honey) and butter caramel notes enhance the slightly spicy pastry aspect of this tea from the North West of Taiwan.
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. Its liquor is rounded, velvety and deploys a broad range of aromatic nuances, with accents through woods and vanilla to notes of iodine (seaweed) and empyreumatics (coffee, caramel). The finish is gentle and deep.
Here is one of those little aged jewels from the Hualien region on the east coast of Taiwan. Tinted khaki, the leaves of this thirty year old wulong, once rinsed, offer generous aromas of damp wood and spicy cigars. Its soft liquor flows gently on the palate spreading its sweet (beet) and metallic (prunes) flavours. The finish is deep and subtly mineral.