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  • Insect-Bitten Imperial Concubine
    $50.00
    100g
    Insect-Bitten Imperial Concubine
    A spectacular tea with an unusual name to match - 蜒咬贵妃茶 Insect-Bitten Imperial Concubine! This highly oxidised, dark roasted, Taiwanese oolong has a heady aroma of honey orchid, tree resin & dark blackberries. We recommend fast infusions as it produces a dark amber liquor with thick mouthfeel very quickly. This tea has surprising endurance, it keeps giving rewarding, dense volumes of honey, citrus oil, old wood, and charcoal flavors - tease them out by playing with steep times. Push it hard and you get bitter tannic dancong-like flavors, with dried prune and sour grapefruit aftertaste. The aroma from the gaiwan lid shifts to baked apple pie, moist cake, toasted raisin bread with melted butter. What a stunner - a clear favourite from our 2016 Taiwan sourcing trip.
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  • 1990's Wenshan Baozhong
    $48.00
    100g
    1990's Wenshan Baozhong
    Aged Taiwan oolong that's been gently re-roasted to awaken it's flavor & aroma - and what a delight it is! Arresting bouquet of fragrant plum wine & dried seaweed, aged wood, and dark chocolate. Tea flavor reminiscent of citrus peel & cloves. There's a lot of tea here for the money, and after 20 years in storage, no funky aroma or sourness, just clean, warming goodness.
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  • Bulang Chun Xiang 2016
    $45.00
    357g
    Bulang Chun Xiang 2016
    This is our first Tea Urchin manufacture of ripe pu'er, and for this special pressing, we chose 10 year old aged tea leaves from the Bulang region that give a smooth, mellow, warming feeling. That's why we named it Bulang Chun Xiang 布朗醇香 - only age and fermentation can produce a mellow Bulang! The hand-printed wrapper artwork depicts a tea spirit, by Elaine Su-Hui Chew. The thick wrapping paper is also hand made. We hope you enjoy it!
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  • Yiwu Charity Cake 2016 Spring
    $45.00
    357g
    Yiwu Charity Cake 2016 Spring
    This 357g cake's "tasseography" wrapper is an original lino-cut hand-printed on hand-made paper by the New York artist Elaine Su-hui Chew. The tea comes from a village called Guo Jia Shan (过甲山). We were shocked there's still such a poor village in Yiwu area, many of the kids are barefeet and lacking clothes. They don't have any ancient tea trees, only 30 year old trees which were planted by the Government to help them out of poverty. These tea trees have been left to grow naturally, and are tall & unkempt. The tea is young & fresh, with notes of bright rock sugar, barley, fresh grass, tobacco smoke. It doesn't have great endurance, but is very clean & pure tasting. Any order including this cake, will receive free shipping (we will refund you $15 after we ship & invoice).
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  • Beitou Zhilan Xiang
    $55.00
    50g
    Beitou Zhilan Xiang
    碑头芝兰香 Bēitóu zhīlán xiāng - for lovers of elegant, subtle fenghuang dancong. Absolutely love the peach aroma on the dry leaf. The tea has a combination of floral and milky aromatics with some spearmint, the mouthfeel is very thick, smooth and creamy. Super long lasting fragrance - orchid flowers linger in the mouth, with good huigan. Not tannic or bitter at all even after over-steeping. Just fantastic!
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  • Roaring Tiger Rougui
    $60.00
    60g
    Roaring Tiger Rougui
    Our 2015 Rougui 肉桂 is grown at Hu Xiao Yan 虎啸岩 or "Roaring Tiger Cliff" - a famous tea garden within the Wuyi protected reserve. Traditionally roasted to a medium high level. Pre-warm your gaiwan and the dry leaves will release a cocoa aroma with sweet brown sugar, charcoal roasted chestnut and a lychee topnote. This tea is full bodied, and active, leaving a long lasting impression in the mouth. Subtle aroma from the soup, but what's left in the empty cup is nougat naixiang. Toasted grains at back of tongue, relatively dry, has a lot of tannin, followed by a sweet refrain. Experienced tea drinkers who don't like vulgar, high aroma, and seek yanyun / cliff spirit will love this tea. Minerally rich, smooth overall mouthfeel and physiological chaqi. Things that are harder to put your finger on but can be felt in degrees.
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  • Wild Wenshan Rougui Baozhong 2015
    $35.00
    50g
    Wild Wenshan Rougui Baozhong 2015
    野放文山肉桂包種: This wild baozhong from the Wenshan region of Taiwan, was made in Spring of 2015, from rougui varietal tea bushes, brought over from mainland China 100 years ago. The bushes have been allowed to grow "wild" in the sense of no fertilizer, no pesticides, and no pruning. The tea is rich and buttery, with complex floral flavors, nectar-like sweetness, sticky rice aroma, and lots of energy on the tongue.
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  • Mang Zhi 2015 spring
    $49.00
    200g
    Mang Zhi 2015 spring
    This is a delicious easy drinker that will uplift your spirits. The aroma from the wet leaves is great - with hay & barnyard, dusty old cushion or corduroy. First infusion offers cocoa without the powdery feel or bitter base. Subsequent infusions are sweet and smooth, creamy, buttery, fresh. This tea gets even better with piping hot water boiled in a tetsubin & a good yixing teapot. The teapot lid gives an aroma of faint apricot pie, apple danish. When brewed strong, it’s not as sweet, but more vegetal, with wood spice & tannin. The flavor is very active in the mouth, the after-taste lingers on the tongue. Noticeable huigan by the 3rd cup and mild euphoria by the 5th cup, with chaqi building in the upper chest behind the lungs. The sweetness fills the mouth & nasal cavity, happiness creeps up on you, with a light lifting feeling in the chest.
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  • Ma Hei 2015 Spring
    $54.00
    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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