Pu Er and Aged Tea

Pu Er, Liu Bao and Liu An are the main representatives. "Sheng" type 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.

per page

Fu Zhuan Shaanxi Sheng 2017

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

Hualien 1980

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.

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.

Liu Bao Shi Shan Gu Shu 2016 (théiers de 100 ans)

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.

Myanmar Pu Er Shou 2012 Guogan

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.

Pu Er Sheng 1983 Menghai

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!

Pu Er Sheng 1986 Xia Guan

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.

Pu Er Sheng 1992 Menghai Hou Gen

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.

Pu Er Sheng 1994 7542 Da Kou Zhong

Marked by the famous 7542 seal, this Sheng Pu Er cake sourced from Taiwan where it has been patiently preserved.

Pu Er Sheng 1996 Menghai

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.

Pu Er Sheng 1998 Menghai 7542

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.

Pu Er Sheng 2000 Yellow Label

This Pu Er dating from the year 2000 is an assembly of leaves of varied shades, carefully compressed into a 357g disc.

Previous
Next