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Handmade teapot Gong Chun style from...
Around 80ml ( 100ml up to rim ) Handmade Huaning Pottery double fired...
Tea bushes of An Ji Bai Cha varietal planted in Dehong and mostly used...
Dou Li style, wide and low profile double fired clay Jianshui handmade...
These ya bao are picked from the wild purple tea trees varietal Zi Ya in...
First grade, although fairly large leaf , harvested from tea gardens in...
Handmade , double fired at around 1200C in gas kiln, Xi Shi shaped...
Handmade Huaning Pottery double fired and glazed Gaiwan. This " Galaxy -...
Year of the Tiger
Blend of very first harvest (10kg batch) from wild tea trees with 2nd one week later. The mixture not only benefit to increase amount but also the taste as the 1st harvest very vegetal with citrusy wild notes and 2nd harvest with bigger purple leaves contribute to fruitness and overal body of the tea. We are not going to be poetic about the taste of this...
Spring white tea from wild tea trees growing on Big Snow Mountain in forest near small village where it's dried without any other post-processing. The scent of Ye Sheng Ya Bao can be experienced from dry leaves followed by slight touch of orange skin when poured hot water on. Sweet and gentle sour ( fruity ) lemonade-ish tea , would be the nearest...
First spring harvest rich in tips from Yang Ta tea plantations. Very light processing / withering and accurate drying results this "greenish " estate which is very suitable for further storage ( pressing or ageing in loose ) . Sweet with floral and vegetal notes which are going to turn fruity with ageing , slight "green astringent" in harder steepings, as...
Fujian white tea concept Bai Mu Dan made of Yunnan tea leaves dominating with fruity notes thanks to the longer withering , blended with traditional white tea from Yangta Shan ( Jing Gu ) significant of it's floweriness and some astringency due to the lighter withering. We expect with ageing fruit will change to honey and flower to fruit. Sweet &...
Blend of 1st. & 2.nd harvest from wild tea trees with 1st harvest Ailao Shan white which to achieve balanced taste of , for someone , overwhelming Ye Sheng notes. Combination of herbal bitterness with fruity notes , citrusy ( ye sheng ) and sweet ( tips of Ailao ) overall experience. All those notes can be controlled by brewing technique ( ratio...
The first spring harvest of the big tea trees from the village Man Xing Long , located on Bulang mountain. There is not much to be said about this mao cha as it is mostly suitable for pressing and long term storing ( ageing ) . Very bitter but clean in processing and so in taste. If you manage to go through the few cups , the "hui gan" will also appear....
The first spring harvest tea leaves from big and small arbor tea trees growing in forest near village San He Lao Zhai in Yiwu. Fruity " mei zi " notes are sensed after few cups and honey fragrance mixed with flower touch ( as typical in fresh Yiwu ) which will transform to fruity-honey notes later with ageing. Tea cake doesn't have "nei piao" as it's made...
You can practice Self Enquiry and drink this blend of Menghai with Laos small arbor tea trees after you find your true " I " , or drink it now to enjoy some bitter notes of Bulang tea leaves with fruity-flowery taste of Laos tea leaves giving an impression of some Yiwu puer blend. Dry grape raisins aroma coming from hot leaves after first infusion ,...
Spring harvest from arbor tea trees planted in forest of Kunzhu mountain. Medium pressed cake. Intensive flowery aroma comes from brewed leaves which stays also as a taste in your cup for many steepings. With hard stepping some astringency will occur but in general tea liqour is rather smooth and gentle. Further taste development is expected as you can...
Autumn harvest from the arbor tea trees growing on Nan Nuo mountain near the Ban Po Lao Zhai. Tea farmer's made Yue Guang Bai is not exact the one tip and two leaves but also some yellow leaves " huang pian " whcih adding an extra fruity notes to overall sweet , honey-ish taste. Very subtle taste without any astringency or excessive bitterness. Some...
Very small batch, mixture of small , big and wild tea trees from various locations ( mostly Menghai ) which we were offering for custom pressing 2020 - 2022. Despite of thoroughly blended mao cha , due to the many different batches involved, there is no guarantee that each cake is going to taste same. Yet, we do offer a sample ( for your peace of mind )...
Small private batch fermentation of Bulang Shan mao cha made by our master in Menghai. The pressed 6g of shu blended with approx. 0.8g of aged "chen pi si" - dried tangerine threads , guarantees very balanced taste and not overwhelming sour orange tea like those Shu in Tangerine. The aged skin also have more subtle taste which doesn't release sharp...