This lightly fermented tea comes from Yongde region in Yunnan, the “hub" of shou Pu Er. Most of Yunnan is famous for its sheng cha production (the green, unfermented type of Pu Er), Yongde distinguishes itself with by specializing in the production of dark, carefully fermented teas. These shou cha have become the region’s trade mark.
Discover the highest quality teas, selected directly from the tea gardens.
Made from a shrub in the holly family, Yerba Mate is a traditional beverage in many South American countries. Our Yerba Mate is certified organic and comes from a small production in Brazil. Its straightforward herbaceous and bitter flavour is an experience to be had. Thanks to its stimulant properties, this is a favourite of students and people who want to stay energized for hours!
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.
A young Pu Er tea selected deep in the Yongde forest (Lincang) central Yunnan.
Xia Guan Tea Factory has long established itself as a leader in Pu Er markets all over China. Known to produce excellent shou Pu Er tea since the style began in the ‘70s, they have been leading the market with strong exports to Macao, Hong Kong, Taiwan and Tibet. Their teas are highly sought after by collectors.
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!
Pressed into small 5 gram nests (tuo) For easy preparation, this PuEr harvested in 2011 around the Bulang mountains was produced and stored in Menghai by Vesper Chan. This ideal portion for brewing in teapot, gaiwan, or in your favorite mug at the office, makes this tea perfect for lovers of simplicity.
Originating from ecological plantations (Sheng Tai), this shou Pu Er was compressed in the traditional form of the bird's nest (tuo cha). Its liquor, opaque and deep, has a dense and silky texture, enhanced with classic notes of damp undergrowth and roots (licorice). Subtle aerial nuances of incense and oat flowers confer lightness and softness to well-rooted tea. An entry-level aged tea of excellent quality.
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 Shou Pu Er consists of medium-sized leaves from ecological plantations at 1600m in the Lincang region (China) was produced following international organic certification standards. Its liquor, brick-coloured and crystalline, reveals its mineral character with aromas of undergrowth and camphor resins. Marine (algae) and cereal (oats) nuances complement the aromatic profile of this silky, easy to drink, tea.
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.