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  • Gua Feng Zhai 2011 Autumn
    $79.00
    200g
    Gua Feng Zhai 2011 Autumn
    Our favourite puer of the Autumn 2011 season, this tea is aging very nicely, and is a powerful Autumn tea. Gua Feng Zhai is an ethnic Yao village located along China's border with Laos. The tea comes from one of three ancient plantations deep in the forest. It takes the villagers 3 hours walk to reach the tea trees. They pick & process the leaves in the forest, camp overnight, wait for the maocha to dry, then carry it back to the village. Gua Feng Zhai pu'er is highly sought after as it has the most potent chaqi to be found in Yiwu region. This tea has a strong, rich fragrance, with robust leafs & stems typical of the Autumn flush.
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  • "Four Peaks" Lao Man E 2011 Summer
    $78.00
    357g
    "Four Peaks" Lao Man E 2011 Summer
    This tea was picked from 4 large, ancient tea trees, each from a different part of the mountain range around Lao Man E village, hence the name "Four Peaks" Summer Lao Man E. The 4 trees were selected for their sweet taste, a nice counterpoint to the bitterness of our 2013 Spring or 2014 Spring Lao Man E. This is "LME light" and will challenge your preconceptions about Summer tea. It is especially good when mug or thermos steeped. This tea has been reviewed by Jakub Tomek, Elliot Knapp, and Petr Novak.
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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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  • Ding Jia Zhai 2011 Autumn
    $54.00
    357g
    Ding Jia Zhai 2011 Autumn
    Was $104 Now $54.00
    Picked from Wangong's ancient tea trees 3 hours walk from Yaozu Dingjiazhai village, this tea is viscous, floral and fruity, with long stems. Stone pressed in Yiwu & air dried. To celebrate the new year we're offering this tea on sale for a limited time. Get in quick, it's hard to find a genuine aged pu'er from old trees, at sub-$50 these days!
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  • Lang He 2006 Golden Buds
    $60.00
    250g
    Lang He 2006 Golden Buds
    This premium ripe puer cake made with old tree golden buds was produced by 郎河 Lang He tea factory under their private label 老茶坊 "Lao Cha Fang" in 2006. Lang He specializes in lighter fermentation so their ripe cakes are smooth & sweet without the heavy wodui flavour often associated with shupu.
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  • Lang He 2010 Yu Pin
    $60.00
    400g
    Lang He 2010 Yu Pin
    "Yu Pin" is a 400g ripe puer cake, produced by 郎河 Lang He tea factory under their private label 老茶坊 "Lao Cha Fang." Ripe puerh is Lang He's specialty, the founder Mr. Yang believes there's more artistry in making ripe versus raw, and he always supervises the fermentation process himself. Lang He's lighter fermentation process results in a lighter, sweeter liquor that is free of that fishy wo dui flavour common in heavily fermented shu. The proof is in the pudding. This Yu Pin won the bronze award at the 2010 Yunnan tea expo for best shu puer.
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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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  • Yi Shan Mo 2012 Spring
    $119.00
    357g
    Yi Shan Mo 2012 Spring
    This Yi Shan Mo 一扇磨 puer cake was made from early Spring buds picked from unpruned 200 year old tea trees and stone pressed in Yiwu. The leaves yield a deep yellow liquor with a thick, smooth mouthfeel. The wet leaves present a subtle aroma of sticky rice and meadow flowers. The tea is viscous, with no astringency and is a pleasure to drink.
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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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