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.
This aged wulong from Jiangxi is something of a rarity. Combining the warm aromas of dark wulong with the more earthy tones of old Pu Er, it presents a very unique flavour profile.
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.
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.
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.