Shu pu-erh tea pressed into the bricks from 5g to 3kg.
Authentic way of fermentation gives this shu pu-erh from Baoshan arbor tea trees very distinctive flavour from others. It has a scent of old red wood with the pleasant hint of traditional Chinese medicine, at the very first brew tea gives sweet sensation in mouth and back of the tongue. This is small private processed batch of shu pu-erh .
Sweet and caramel scent comes out from brewed tea leafs. Medium - light fermented big tea leafs ( some green leafs are present ) from young arbor trees growing in Guogan , north part of Burma , give very pleasant sweet tea liquor. High ratio of Huang Pian ( yellow leafs ) have big influence on over all taste.
Very light fermented shu pu-erh from Guogan ( Kokang ) , Myanmar, pressed into the 500g (495g)bricks and traditionally wrapped into the bamboo. Tea soup is clear red, sweet with touch of wood. Very good daily drinker. Very rich , woody , bitter & sour front taste follows sweet mouth feel. Overall taste reminds some Da Yi teas.
Pressed 250g shu pu-erh tea brick has a noticeable wet storage scent so the taste ( not moldy or unpleasant taste ).Tea material comes from Yong De area and most of it from Da Xue Shan ( big snow mountain ) , then pressed and stored in Menghai for 5 years.
250g shu pu-erh brick from famous Menghai tea factory is full of big leafs and stems. Kind of big sticks there , but...... the tea soup is ruby red and very sweet, full , creamy with touch of walnuts. Despite its poor looking quality material, the tea is incredibly delicious, thats why we have it in shop.
You will get very rich and strong flavor from this 6-10g shu pu-erh cube from Menghai. As this tea is fresh from Menghai , you still might experience touch of wet storage , but from all shu pu we have tried there this year , this is one of the acceptable ones. We suggest make at least 2 washing steps before drinking.
Dark tea soup is very thick and rich. Menghai storage and since autumn 2017 in Kunming. Within the first infusion you can smell "nuo mi xiang" scent which would be more typical for Guan Dong shu pu-erhs. After few more steepings the "nuo mi" flavor dims out and will make a harmony with light bitter-sweet taste.
Bitter dark chocolate scent comes out from hot gaiwan. Clean sweet tea liquor with noticeable dry wood notes. Well settled shu puerh in Yongde county for many years. White dots on the surface are from the wrapping paper so don’t worry , it’s not a fungus. The tea leafs are from Mi Feng Shan mountain are from small arbor trees , so you can sometimes find...
Yellow leafs from small arbor tea trees growing in Mengku area pressed into the 1kg brick wrapped in bamboo leaf. Medium-dark Lincang fermentation without excessive smokiness as it would be typical for that area, yet gentle notes are in present. Not thick and rich but pleasant sweet tea liqour for many infusions with touch of Huang Pian ( yellow leafs )...
Medium dark fermentation shu pu-erh pressed into the 250g tea brick by Menghai where was stored. The notes of caramel and chocolate with dark roasted coffee beans on tip of your tongue can be experienced during many infusions which this brick has ability to hold. Although the product is labeled by factory with 2014 date , after tasting it we believe it's...