2011 - Raw Puer - Puer - Shop for Tea

Mengku Rongshi Big Leaf 2011 Spring
$139.00

500g

Mengku Rongshi Big Leaf 2011 Spring

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Mengku Great Snow Mountain 2011 Spring
$159.00

500g

Mengku Great Snow Mountain 2011 Spring

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Pa Sha 2011 Spring
$153.00

357g

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 2011 Autumn
$55.00

200g

This Wangong cake produced by Xin Sheng Li Hao was made from trees deep in the forest, 3 hours walk from the nearest village of DingJiaZhai. The trees are very tall and climbing up to pick the fresh leaves is a dangerous job. This tea is exceptional, slightly smokey with an aroma of brown sugar, sweet flavor, creamy mouthfeel, and some of the largest, longest leaves we’ve seen.

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Xi Kong 2011 Autumn
$66.00

200g

This Xikong is simply fantastic. Beautiful, bright green leaves produce a light, clear & sweet tea liquor, with fruit & lemongrass flavor. Produced by Xin Sheng Li Hao.

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Yi Bang 2011 Autumn
$49.00

200g

Produced by Xin Sheng Li Hao, this Yibang tea has a floral & honey aroma, Chinese red date flavour, and slight bitterness at the back of the tongue.

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Autumn Puerh Tasting Set
$119.00

600g

Was $170.00 Now $119.00
With the sum total of the 3 individual cakes valued at $170, this tasting set is now on sale with a 30% discount. You get 3 tasty Autumn teas produced from ancient tea trees in Wangong, Xikong, and Yibang. Produced in 2011, these cakes now have some age on them! Each cake weighs 200g and was produced by our friends at Xin Sheng Li Hao 新盛利号. Their family has been producing puer since the Qing dynasty, over 100 years ago. The Wangong tea is exceptional, slightly smokey with an aroma of brown sugar, sweet flavor, creamy mouthfeel, and some of the longest leaves we’ve seen. The Xikong is simply fantastic. Beautiful, bright green leaves produce a light, clear & sweet tea liquor, with a fruit & lemongrass flavor. Rounding off the set is the Yibang, with a floral & honey aroma, Chinese red date flavour, and a pleasing balance of bitterness.

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Xiao Yang Chun 2011
$20.00

100g

津乔 "Jin Qiao" are known for their stylish, modern packaging. These beautiful 100g mini cakes are made from top quality, 2011 Autumn, Mengku maocha. Picked in late September, when the weather is similar to Spring, the tea has the strength & vitality of a Spring tea, which explains why Jin Qiao named it 小阳春 "Xiao Yang Chun" or "Little Spring"

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Mang Fei 2011 Spring
$89.00

400g

Mang Fei 忙肺 is a tea growing region north west of Yongde town in Lincang prefecture. Mang Fei's tea trees were all cropped to the ground in recent decades, and are now waist high bushes growing from 100-200 year old stumps, at 1,500m elevation. This generously sized 400g cake was produced by the Mengdai factory, who have been making puer since 1996 and have a reputation for good quality. From the first pour, a sensuous honey & floral aroma floods the nasal cavity. The mouthfeel is extremely smooth & pure, with a light taste of melon & nectar, and finishes with a pleasing huigan.

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