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 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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  • 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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  • Legend of Tea - Snow Mountain 2011 Spring
    $64.00
    200g
    Legend of Tea - Snow Mountain 2011 Spring
    This batch of 200g cakes produced by "The Legend of Puer" in Spring 2011 is named "Shen Gu You Lan" 深谷幽兰 or "Deep valley orchids". The leaves come from ancient tea trees on the Mengku side of Da Xue Shan, which grow at 1,800 - 2,000m elevation. This tea has a satisfying sweetness & huigan that will stop you in your tracks.
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  • Bing Dao 2011 Spring (500g)
    $252.00
    500g
    Bing Dao 2011 Spring (500g)
    These cakes were produced by 冰岛茶叶精制厂 Bingdao Tea Refining Factory - an award winning, Mengku based factory run by Ms. Zhao Guo Juan from Bingdao village. Zhao Guo Juan's younger cousin Ms. Zhao Guo Lian also runs a small batch, private label called "Legend of Puer." We highly recommend buying together with her 2011 Spring Bing Dao cake.
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  • Mang Fei 2011 Spring
    $49.00
    400g
    Mang Fei 2011 Spring
    Was $89 Now $49.00
    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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  • Xiao Yang Chun 2011
    $20.00
    100g
    Xiao Yang Chun 2011
    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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  • Xi Kong 2011 Autumn
    $66.00
    200g
    Xi Kong 2011 Autumn
    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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  • Wan Gong 2011 Autumn
    $55.00
    200g
    Wan Gong 2011 Autumn
    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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  • 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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