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  • Pa Sha 2011 Spring
    $153.00
    357g
    Pa Sha 2011 Spring
    Pasha is the largest ancient tea tree grove in Menghai, growing at high elevation, 1,800m above sea level. This exceptionally tasty cake was produced by our friend Mr. Yu under his private label Che Ma Xuan and is our favorite of his 2011 teas. The aroma from the gaiwan is strong and full, with delicious smoky, roasted almond & barnyard notes, over a base of honey and brown sugar. The tea is full bodied, thick and silky smooth. It tastes nutty, with chestnuts and sunflower seeds, with some bitterness and aged notes giving the tea body. A sweet aftertaste coats the tongue. A very rewarding tea that exemplifies Menghai gushu puer.
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  • Wan Gong 2013 Spring
    $176.00
    357g
    Wan Gong 2013 Spring
    This is our favorite puer of 2013. Comprised of 90% early Spring Wan Gong and 10% Lao Ban Zhang and Bingdao, it is a unique blend of the best of the best. Exceptional fragrance of sweet incense, thick and oily mouthfeel, with an aftertaste of melon. Very clean with no harsh bitterness or astringency even if pushed hard. Completely hand picked and hand processed from ancient trees, these cakes were shade dried and stone pressed.
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  • Jing Mai 2009
    $69.00
    400g
    Jing Mai 2009
    Sourced in the Winter of 2009, this larger than usual, 400g cake is shockingly good. Who said nobody makes winter pu-erh, and that Jingmai is terrible for aging? This cake dispels the myths, and is darn good value for its age! Produced by our friends at Che Ma Xuan. An interesting tea to compare against our 2012 Spring Jingmai or our 2013 Spring Jingmai Reserve.
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  • Lincang Impression 2012
    $128.00
    357g
    Lincang Impression 2012
    Made by our friend Mr. Yu from top quality Spring leaves, this Lincang blended cake is deliciously sweet & tasty, with a very active mouthfeel. An intoxicating floral & nectar aroma hits you from the moment you unwrap the cake. Buy together with our 2012 Spring Mengku Silver Buds for a comparison tasting.
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  • Yiwu Peacock Blend 2016 Spring
    $45.00
    357g
    Yiwu Peacock Blend 2016 Spring
    A new 2016 reprise of our popular 2013 Peacock blend, which has since sold out. The recipe is identical, so if you're holding one of those 2013 cakes, you're in for an interesting vertical tasting! Our blend of carefully selected, 100 year old Yiwu 乔木 tea bushes produces a complex, full bodied tea with lots going for it - brown sugar, salt, citrus fruit, and some nice bitterness & astringency to balance. Buy together with our 2016 Yiwu charity cake for a comparison of yiwu blend versus yiwu single-origin.
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  • Yiwu 2009 Spring
    $70.00
    357g
    Yiwu 2009 Spring
    Aged in Yunnan this is a tasty, well balanced cake, very enjoyable to drink today. A great example of clean humid aging, not too wet, not too dry. A good value everyday drinker for those who like a bit of age on their sheng.
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  • Yiwu Snake Blend 2013 Spring
    $111.00
    357g
    Yiwu Snake Blend 2013 Spring
    Our premium blend of centuries old, Yiwu ancient tea trees. Beautiful, long leaves, with a striking aroma of wild flowers, nectar, and brown sugar. Bright golden liquor, with stimulating tea flavor, a silky smooth houyun with slight cooling sensation and huigan. The chaqi is calming and slow rising. Buy together with its sister cake - our 2013 Spring Yiwu Peacock Blend, made from smaller 乔木 trees.
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  • Jing Mai 2013 Spring Reserve
    $130.00
    357g
    Jing Mai 2013 Spring Reserve
    For this year's Jingmai we've upped the ante, and paid a premium for early spring material picked from a select few of the largest, most ancient, trees from Jingmai's premier tea garden 大平掌 "Da Ping Zhang". This is completely hand crafted, "Reserve" 精品 tea. Only 45 cakes produced.
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  • Bao Tang 2013 Spring
    $58.00
    357g
    Bao Tang 2013 Spring
    One of our hidden gems. Made from low yielding ancient trees, growing in forest at 1,820-1,870m. A blissful aroma of brown sugar and toffee wafts from the emptied cup, matched with a bright, clear liquor, deliciously sweet on the palate, and a long finish accentuated by huigan. We highly recommend this!
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