Special Offer: Introducing the half-tong discount! Buy 3 cakes of the same pu-erh to receive 10% off the price of those cakes. Just order through the website and we will refund you 10% when we ship. Please note, this offer is not applicable to sale items which are already discounted.
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  • Dark Forest 2015 Spring
    $98.00
    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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  • Jing Mai 2015 Spring Reserve
    $76.00
    200g
    Jing Mai 2015 Spring Reserve
    We made another special cake from Jingmai this year, selecting only the largest tea trees in Da Ping Zhang, the best gushu tea garden near Jingmai main village, elevation 1,700m. As you can see from our photos below, these tall and sturdy tea trees are several hundred years old. Picked and processed by Ai Zai Yi in late March, 2015.
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  • 2001 Zhongcha - Ba Zhong
    $219.00
    357g
    2001 Zhongcha - Ba Zhong
    This 2001 CNNP cake is colloquially known to pu'er collectors as "Ba Zhong" because it has eight "中“ characters around the central, green "茶" character. Aged in Taiwan and acquired by Tea Urchin in 2014. It has an aroma of camphor and fermented fruit. A manly tea, with a touch of smoke and some bitterness, suggesting Bulang leaves in the source material. Thick mouthfeel, even a little silt-grain at the finish.
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  • Bulang 2010 Spring
    $74.00
    357g
    Bulang 2010 Spring
    A fantastic blend of Bulang leaves, this great value cake was produced by our friend Mr. Yu under his private label Che Ma Xuan in Spring of 2010. The Chinese character "qian" 乾 on the front of the cake refers to tea trees planted during the reign of the Qianlong emperor (1736-1795). A floral barnyard aroma fills the empty cup. This is a "gentle" Bulang, it has bitterness if pushed, but with the bitterness comes a pleasing sweet aftertaste on the tongue. A little leaf goes a long way with this cake. Really enjoyable.
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  • 2004 Zhongcha
    $129.00
    357g
    2004 Zhongcha
    This 2004 CNNP "he xiang" raw cake is famous for its fine aroma reminiscent of lotus leaf. Aged in Malaysia for 10 years and acquired by Tea Urchin in 2014.
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  • 1998 Menghai Factory - Red Mark Red Ribbon
    $699.00
    357g
    1998 Menghai Factory - Red Mark Red Ribbon
    The 1998 Red Mark Red Ribbon (勐海茶厂红中红丝带) is one of the most famous and high quality cakes produced by the Menghai factory in the late 1990s. It has a signature red ribbon embedded in the cake, and this particular batch has benefited from great storage in Taiwan with natural humidity. Liquor - cola colored with a reddish orange tinge. Aroma - sweet dates, medicinal, aged agar wood. Taste: Dates and goji berries, old leather, flavorful tannins, complex, with a sweetness that builds through the infusions. Mouthfeel - thick, full, some fine silt. Aftertaste - subtle, enticing throat & tongue coating huigan. Chaqi - very noticeable energetics, starting in upper chest like an inflating rising bubble, can get a little giddy. Spreads to the arms by end of session. Stamina - up to 10 infusions. A fantastic, rare find.
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  • 1998 Zhongcha 8582
    $239.00
    357g
    1998 Zhongcha 8582
    Made in 1998, this 8582 recipe raw puer cake is just as good as contemporaries produced by the famous Menghai tea factory, but is available at a much lower price. A cake for drinkers, not just collectors. Aged in Taiwan, it is neither dry nor wet but somewhere in between.
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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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