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  • Premium Tie Luo Han 2016
    $55.00
    60g
    Premium Tie Luo Han 2016
    This premium tie luo han is pure "zhengyan", meaning sourced from within the protected wuyishan nature reserve. The dry leaves smell of roasted nuts but the wet leaves smell herbaceous, with a strong hint of fruit. The tea liquor is nutty, mineral and slightly bitter at the back of the tongue. The mouthfeel is thick and malty, charcoal swirls up the inner cheeks. A beautiful floral aroma lingers in the empty cup. One of the best yancha we've ever tasted.
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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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  • Xi Kong 2014 Spring
    $107.00
    200g
    Xi Kong 2014 Spring
    This is our favorite cake from our 2014 Spring production. The gaiwan lid gives off dandelion and wildflowers, with traces of cocoa and tobacco. It tastes delicious too, with sweet nectar in the soup, and a few drops of melted butter. Mouthfeel is thick and viscous, silky smooth. A spot of huigan dots the top back of throat. Sublime stuff. We highly recommend this one!
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  • Lao Man E 2014 Spring
    $82.00
    200g
    Lao Man E 2014 Spring
    Our 2014 Lao Man E is a 50/50 mix of bitter & sweet trees. The aroma left in the cup is floral with that fruity sweetness of Starburst candy, plums and that airy freshness of watermelon rind. The wet leaves smell of forest floor and herbs. The tea is delicious, thick and oily, with a subtle sweet note at its core, wrapped in layers of bitterness. The sweetness crescendos over the course of a few minutes, emerging from the bitter aftertaste to reveal a blissful huigan with slight cooling effect.
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  • Gao Shan Zhai 2014 Spring
    $119.00
    200g
    Gao Shan Zhai 2014 Spring
    2014 was a near perfect year, weather wise, for Gao Shan Zhai, with dry sunny conditions prevailing throughout the harvesting period. As a result, the aroma is especially good this year, with brown sugar, broad beans and orchids, followed by cotton candy. The soup is not that thick but very clear and beautiful. Best of all is the chesty chaqi, a tight ball forms in the chest, and it feels like your collar bone is vibrating. The flavor has a clear beginning, middle and end with mild tannins rising to a pleasant bitterness, with a slight drying sensation followed by a sweet finish and a gorgeous aftertaste that lingers in the throat, the huigan can be felt with each breath.
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  • Man Zhuan 2014 Spring
    $90.00
    200g
    Man Zhuan 2014 Spring
    Our 2014 Manzhuan 蛮砖 is harvested from 200 year old tea trees growing organically in the forest at 980-1,050m above sea level. The aroma is exceptionally floral, sweet and creamy. You can clearly smell caramel left behind in the emptied cup. The flavor is green, tinged with a slight edge of bitterness.These top quality leaves produce a thick mouthfeel, slow huigan, and mild chaqi. Buy together with our 2012 Spring Manzhuan for a vertical tasting.
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  • Yiwu Beauty 2014 Spring
    $99.00
    357g
    Yiwu Beauty 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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  • Old Bush Ba Xian
    $30.00
    50g
    Old Bush Ba Xian
    This wonderful dancong is the perfect dessert tea. The dried leaves emit a lovely roasted note with orchid aroma. When infused, they unfurl into beautiful, long, dark green leaves with a heavy seductive perfume. The gaiwan lid smells of lychee, peach, peanut skins and baked pie crust. The liquor tastes like sweet, peach tea with a thick mouthfeel. There is no bitterness, astringency or tannic aftertaste even when pushed. A class act.
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  • Hong Di Zai
    $35.00
    50g
    Hong Di Zai
    The dried leaves of this dancong smell of lychee and tropical fruits, when placed in a pre-warmed gaiwan. A biscuit & floral aroma can be found in the tea soup itself, which is medium bodied, smooth with soft tannins and subtly sweet, like the nectar of chrysanthemum flowers, not over powering like dancong can sometimes be. After swallowing, a lychee aftertaste lingers on the palate. This tea is a pleasurable study in the transition of sweetness.
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