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. Visible on the pressed bricks, these light golden specks are responsible for the typical woody and fruity aromas found in their infusion.
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. Shades of leather and dried fruit (prune) accompany the fine scent of ginseng (Sen Xiang) that tickles the palate. A long mineral finish leaves behind a sweet aftertaste.
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.
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!
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.
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.
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.
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 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 …
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. 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!
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!
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. Great quality harvest and controlled aging in Hong Kong combine for a deep and complex tea.
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. This cake is produced from larger trees, its rinsed leaves release a powerful camphor scent, ripe fruit and pine trees after the rain. The liquor, full-bodied and resinous, is mineral with hints of incense and musk, often found in other more ancient teas. Definitely a worthy addition to any collection of aged teas!