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Search results for 'yiwu'

Items 1 to 9 of 16 total

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  • Mang Zhi 2011 Autumn
    $69.00
    357g
    Mang Zhi 2011 Autumn
    Hand picked from ancient tea trees in Mang Zhi's Imperial Tea Garden and Red Soil Hill, hand processed into maocha by Master Yang, stone pressed in Yiwu, and wrapped in paper hand made by the Dai tribe. Only 84 cakes produced.
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  • Yiwu Snake Blend 2014 spring
    $109.00
    357g
    Yiwu Snake Blend 2014 spring
    An evolution of our recipe for 2013's Yiwu Snake blend, this Yiwu Beauty is pure gushu with an aroma of mushrooms, candied peanuts and roasted marshmellows. The flavor is classic Yiwu, light, floral, and gentle.
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  • Man Zhuan 2017 Spring
    $79.00
    200g
    Man Zhuan 2017 Spring
    This is a blend of the best from different villages in Manzhuan, and the resulting cake is the highlight of our 2017 tea sourcing trip in Yiwu. The maocha was really well processed and the dry leaves are very aromatic. Once infused, there is an aroma of sweet granary, with sticky rice. The flavor is still juicy fresh, light apricot with barley, a touch of grass, floral with a sweet high note. The mouthfeel is relatively thick for yiwu tea, the huigan appears quickly, and lingers at the back of throat. Top notch Manzhuan.
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  • Yiwu 2009 Spring
    $79.00
    357g
    Yiwu 2009 Spring
    Aged in Yunnan this is a tasty, well balanced cake, very enjoyable to drink today. A great example of clean humid aging, not too wet, not too dry. A good value everyday drinker for those who like a bit of age on their sheng.
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  • Bao Tang 2017 Spring
    $62.00
    200g
    Bao Tang 2017 Spring
    This is a follow up cake to our popular 2013 Bao Tang (now sadly sold out). We love Bao Tang for it's high elevation, and old trees growing in natural forest environment. This tea has a noticeable aroma & flavour of baked rice puffs. And whilst stronger than Yiwu tea, is low on bitterness and very clean & pure - our house style! The second infusion brings out a satisfyingly oily, thick mouthfeel. This tea will make you salivate. Enjoy the hint of mint that comes with the huigan!
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  • Jing Mai 2012 Spring
    $164.00
    357g
    Jing Mai 2012 Spring
    This Jing Mai cake is made from tall, ancient tea trees growing in Da Ping Zhang tea garden, on top of the mountain at 1,700m above sea level. These gushu leaves were hand picked & processed by Blang villagers in early April, after a week of constant sunshine. Due to the excellent weather this batch of tea is exceptionally tasty. It has that characteristic Jingmai astringency in the mouth, which comes from adaptation to the high elevation, with a deep hay & floral aroma, and a gentle huigan. These cakes were stone pressed & wrapped in Yiwu by Tea Urchin. The cover depicts Belle & Eugene trying not to fall off the mountain whilst tea picking. You can read about our Jingmai tea sourcing adventure on our blog.
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  • Ma Hei 2015 Spring
    $60.00
    200g
    Ma Hei 2015 Spring
    MaHei 麻黑 neighbors LuoShuiDong, and is one of the most famous villages in Yiwu, where artisan pu'er cakes are still produced entirely by hand, and stone pressed, according to traditional methods. Mahei's deep-rooted, centuries-old tea bushes produce a thick mouthfeel with classic Yiwu sweetness and elegant floral fragrance. This tea has a lot of substance which makes it a good ager but it needs to be handled right. A 1 minute infusion gives off intense twig + bark tannins, wood spice and some of the sour bitterness of grape skin and seeds, with a hint of dried apricot and a citric tang on the finish. Short 10-20 second infusions produce silky smooth and thick tea, with fantastic floral aroma, and great endurance. So be gentle!
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  • Luo Shui Dong 2012 Spring
    $109.00
    357g
    Luo Shui Dong 2012 Spring
    This cake is made from high quality gushu leaves sourced from Luo Shui Dong 落水洞 - a famous puer producing village in Yiwu. The farmers here are primarily Han ethnicity, known for their excellent hand-processing technique. This early spring tea produces is a clear bright yellow liquor, with a sweet, buttery mouthfeel. Because it is easy to drink when young, Luo Shui Dong is a good entry point for those new to sheng (raw) puer, or those who don’t like bitter or astringent flavors. Read more about Luo Shui Dong on our blog. To create a vertical tasting, buy together with our 2011 Autumn Luo Shui Dong.
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  • Bulang Secret Garden 2014 Spring
    $36.00
    200g
    Bulang Secret Garden 2014 Spring
    With prices rising for those famous puer producing villages, we've explored further afield to bring you great tasting cakes from those undiscovered places, where value can still be found. This cake is from one such "secret garden." The aroma is brimful of nectar, honey and flowers. Yet true to its Bulang roots the wet leaves have a whiff of smoke, a base of fried yellow beans, moist earth and damp logs. The flavor is classical Bulang, bringing a righteous amount of kuse, but not overpowering, with an airy huigan left on the breath. This is an approachable cake, even for Bulang beginners, but we recommend shorter steep times for best results.
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Items 1 to 9 of 16 total

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