Dear Customers, Buy 3 cakes of the same puer to receive 10% off the price of those cakes. Please note, this offer is not applicable to sale items.
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  • Gua Feng Zhai - Cha Wang Shu 2009 Spring
    $189.00
    180g
    Gua Feng Zhai - Cha Wang Shu 2009 Spring
    For you lovers of Gua Feng Zhai, we decided to share a few vintage cakes from our personal collection. This tea was made by our friends Shun Shi in the Spring of 2009 in the Cha Wang Shu "Tea King" grove of Gua Feng Zhai. True to it's namesake it's a big boisterous forest tea, you have to pay attention & play with the brewing parameters to get it under control. It's a unruly wild beast that needs to be tamed. The gaiwan lid offers an aroma of vege stew, wild herbs & pine needles, with the earthiness of forest floor and the dry smokiness of an old hearth, finishing on a high sweet note of cotton candy. The flavor is thick, bitter & astringent, mushroom predominates for the first few infusions, but settle it down, and some apricot character emerges. This tea is still a teenager, with characteristics of both young & old tea. The tea liquor is a dark orange amber, with a reddish hue that will deepen in coming years. The mouthfeel is thick, almost oily with a dry malty base that lingers at the back of tongue & throat like a fine tannin powder coating. The emptied cup carries a whiff of brown sugar. Notice the rising Chaqi that concentrates in your upper chest, warming & tightening. This tea is not for beginners but offers a fun challenge to afficionados who appreciate the wildness of GFZ, and a counterpoint to our more recent GFZ releases.
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  • Mengku Great Snow Mountain 2010 Spring
    $179.00
    500g
    Mengku Great Snow Mountain 2010 Spring
    This pu'er cake was produced in the Spring of 2010 by the Rongshi tea factory in Mengku, from tea leaves grown in DaXueShan 大雪山, which translates as "Great Snow Mountain." Aged in Shanghai since release, the aroma is of smokey aged wood, musty old books, dried mushrooms & Chinese herbal medicines, finishing with forest floor, and sweet brown sugar. The tea brews a viscous, dark amber, which can be very thick and pulpy if oversteeped. The tea flavour is of aged camphor, mushroom soup, smoke, potsticker char with a syrupy nectar note that binds it throughout. There is very little bitterness or astringency, it's so easy & fun to drink. The aftertaste is slightly silty, there is some bitterness and smoke, but it turns sweet quickly. A sweet toffee note lingers in the empty cup, and in later steeps, sweet huigan appears at the back of your throat. It has some giddy chaqi to it too. Overall, very good price to performance and makes for an attractive gift with a large huangpian pressed into the top of each 500g cake.
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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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  • 2004 Zhongcha - Lotus Aroma
    $129.00
    357g
    2004 Zhongcha - Lotus Aroma
    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 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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  • Yiwu 2009 Spring
    $79.00
    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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  • Chen Sheng Yi Hao 2010 Spring
    $199.00
    400g
    Chen Sheng Yi Hao 2010 Spring
    Chen Sheng made Lao Ban Zhang famous by monopolizing the supply and building a large factory in the village. 陈升一号 is the signature blend from the Chen Sheng factory and contains enough Bulang and Banzhang material to deliver a mouthful of strong flavors and a powerful chaqi. Our cakes are from the first production run of 2010, and already show promising signs of aging.
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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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  • 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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