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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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  • Pa Sha 2015 Spring
    $75.00
    200g
    Pa Sha 2015 Spring
    One of our personal favorites from the 2015 Spring harvest, this Pa Sha 怕沙 pu'er tea is made from centuries old tea trees grown at high elevation (1,700m+). Thick and strong, but not too bitter, it can be enjoyed now but will also age well. The emptied server gives a pungent floral aroma with brown sugar, molasses, sea breeze, salted butter. The gaiwan lid offers up quiche crust, toasted herbs, black pepper. Active and complicated in the mouth, there is sugar, malt grain, walnut, grass, some bitter tannin, but no wood spice. Good energy on this tea, expect some burps & shivers! A cooling huigan on the tongue completes the package. Overall a rich & rewarding tea that combines characteristics of Bulang, Nannuo and Yiwu.
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  • Gua Feng Zhai 2015 Spring
    $149.00
    200g
    Gua Feng Zhai 2015 Spring
    Our 2015 Gua Feng Zhai 刮风寨 presents a strong floral aroma, with a light butter note. The soup is thick, with really nice mid-palate grain and wood flavors, and a grassy aftertaste. A spot of huigan appears at the back of throat, chaqi kicks in around the 4th infusion, starting with a warm belly, then rising from the diaphragm and down the arms.
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  • Lincang 2015 Spring
    $39.00
    200g
    Lincang 2015 Spring
    Having made pure Nahan cakes in 2013 and 2014, we decided to do something different for 2015. We've made a special Lincang cake, comprised of a 50-50 blend of Nahan and Man gang pu'er tea. Both tea gardens are in close proximity to Xigui, Bangdong county. The aroma from the gaiwan lid is of broad beans, spinach, meadow, and hay. The emptied cup reveals notes of brown sugar, and sweet potato soup. As with our pure Nahan, there is bitterness (of the good kind), which is softened by the Man gang tea. The tea soup is thick and vegetal. A chesty chaqi builds behind the lungs, and subtle huigan follows a few minutes later. Please enjoy!
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  • Ge Deng 2015 Spring
    $79.00
    200g
    Ge Deng 2015 Spring
    Ge Deng is a pu'er tea region neighboring Mangzhi, Yibang, and ManZhuan, in Xiangming county. Ge Deng was one of the six famous tea mountains of antiquity 江北六大茶山 and was a tribute tea during the reign of the Kangxi emperor. Today Ge Deng is highly prized for it's ancient tea trees, but it’s annual output is tiny. Ge Deng leaves are relatively black and shiny, both small leaf varietal and large leaf varietal are grown here. Ge Deng tea is more known for its sweetness and huigan, than bitterness and astringency. Our 2015 Spring Ge Deng has a subtle orchid aroma, with mown hay and brown sugar. The tea liquor is medium thick, very clean and sweet, you can taste the 花香 in the water. There is some mid-palate bitterness, with notes of sunflower seeds, followed by wood spice and grain-husk on the finish. Then comes a light minty huigan. A very nice tea.
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  • Dark Forest 2015 Spring
    $89.00
    200g
    Dark Forest 2015 Spring
    Inbetween Wangong and Bohetang, is a small tea grove we've labelled "Dark Forest" because the tea trees are overshadowed by tall forest trees. A remote and secret place, only a tiny amount of tea is produced here. It took 3 trips into the forest to make this 16kg batch! An extremely limited and unique, wild-grown pu'er tea. Can you taste the free spirit of these dark forest trees?
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