Fermenting tea in Shaanxi usually implies Erotium Cristatum to form Golden Flowers (Jin Hua) on the leaves.
Discover the highest quality teas, selected directly from the tea gardens.
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.
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.
This loose tea composed of whole leaves and delicate golden buds was dry aged in Hong Kong by Mr. Chan.
Marked by the famous 7542 seal, this Sheng Pu er cake sourced from Taiwan where it has been patiently preserved.
Here is a loose leaf Pu er from the Menghai region which has since aged under dry storage in Hong Kong.
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 special edition of Menghai’s famous recipe (7542) is made with leaves from the 90s, stored in Hong Kong and finally pressed in 2006 for further aging.
Matured with 'wet storage' in Hong Kong, this Pu Er Sheng will delight amateurs and neophytes looking for a classic aged tea. Its leaves are rich and its effect is warm.
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.
Produced in 2004 by Changtai Tea Group and stored in Hong Kong since, this Sheng style Pu er tea represents high standards in aging techniques.
From Youle Mountain, one of the famous 6 of Xishuangbanna, in the Chinese province of Yunnan, this Pu Er has been conditioned in large baskets, as is the tradition for teas of the Liu Bao style. Although the tea leaves keep minimal traces of this process (light stacking), we present it in loose leaf.