Plucked by hand and aged since 2004 by successive charcoal roasting, this high mountain tea offers an infusion with glossy black leaves and warm fragrances.
Discover the highest quality teas, selected directly from the tea gardens.
Worthy of the expertise of Mr. He, this superb white tea is of uniform, smooth and fine buds.
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.
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.
Plucked from wild trees in Nan Mei Valley in the Lincang area, these young silvery buds promise an amazing experience for any tea lover. Fragrances of aromatic herbs (sage) and clementine emanate from the infusion and its liquor is sweet, silky and spicy, aroma characteristic of tea from wild tea trees. The lemony finish is most memorable!
Exuberant, intoxicating, it stays in your mouth like a happy song that does not want to leave.
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.
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.
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.