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Handmade tea cup from Jianshui white clay "Bai Ni", wood fired in the...
Special grade "tou chun" spring harvest from bushes growing in Yongde....
Traditional Menghai medium-dark fermented top grade of shu pu erh gong...
The concept without pile fermentation (shu Lubao ). After withering,...
Spring purple varietal tea leaves Zi Ya harvested from medium size trees...
Traditionally wood fired Jianshui clay "Zhu Ren Bei" shape tea cup made...
Handmade Ji Zhong style teapot from Jianshui rich in iron red clay "Hong...
Long Dan Handmade satin black Jianshui teapot in shape of Dragon Egg ,...
Shi Dun
in translation means something like " keep this moment" , which would be a main drinking tea philosophy of founder of this small pu-erh tea company based in Kunming. Lia , the founder, believes in good quality tea and focusing that way. With many years of experience in tea business she has learned how how to select right tea material and sell it right way.
Spring tea material from Bang Wai Shan ( mountain altitude 1640-1780m ) pressed and wrapped up in Simao by local company. Tea soup is full in mouth, sweet with fast "hui gan" , with hint of flowers and tropical fruits. Due to the young age of the tea trees and not long storage , some astringency is present in further steppings.
Spring tea leafs from arbor trees in Wu Liang mountain , processed by hand and pressed into medium press tea cake in Qi Li village by local master. Honey aroma from brewed tea leaves are combined with flowery notes when drinking and breathing out through your nose. Fruity base taste as part of the good ageing is present of course and sweet liqour...
Shu puerh tea from Bulang mountain processed back in 2011 blended with the Pasha 2017. Very interesting concept of medium fermented Bulang shu puerh with dark-ish Pasha. Intensive dark chocolate notes accompanying flavor of nuts which you will "chew" after 2nd or 4rd infusion. Only 30% of lao cha is enough to give the tea well balanced taste and...
Spring harvest of young arbor tea trees from Mengku area. Mao cha hasn't been selected out of the " huang pian " the yellow leaves , which gains on overall front sweetness along with fruity body caused by natural and slow aging in Kunming storage. In harder steepings increases bitterness with cherry notes and slight astringency reveals young age of the...
Spring harvest of small arbor trees from Nan Nuo mountain. Fruity body of typically very well clean stored semi aged sheng puerh in Kunming in which you still can sense some flowery notes ( especially in lighetr infusions ). Bitterness with some astringency comes with harder steepings to let you know young age of tea trees after all. Suitable for the...
Da Lao Wu is the name for this 200g medium pressed tea cake made of spring leafs from old arbor trees growing on Laowu Shan. Very mellow tea soup without any astringency or bitterness . Light sour touch from first sip will turn to intensive "sheng jing" buzzing around the tongue. After few cups "hui gan" will also show up and overall sweet mouth sensation...
Old yellow leaves from old tea trees growing on Lao Wu Shan mountain. Sweet tea liqour with significant honey notes which can be gained with extending a steeping time. The old yellow tea leafs can be brewed in gaiwan , teapot or even being boiled in cattle as tea farmers do. Increasing amount of tea leafs, longer time of each infusion the bitter notes...
Spring harvest from young and old arbor tea trees , which by locals is already called "gu shu". Very soft pressed cake with sweet and fruity , "sheng jing" lingers at the bottom of the tongue and back of the throat "hui gan" comes around eventually along with green apple skin notes. Can steep many times and longer infusions boost the sweetness without...
Spring harvest of small arbor tea trees from Xi Ding area were Ba Da Shan is located so it has the typical flavor profile. Bitter liqour brings this tea to rather those "throaty" pu-erhs where sweetness comes around in form of "hui gan" , spreading sweetnes in overall mouth as eating the green olives. This tea is not a daily drinker neither for beginners...
Spring harvest from small arbor tea trees growing on Wuliang mountain medium hard pressed into the 357g cake. There is no any significant front sweetness or buzzing "sheng jing" but if you are an experienced pu-erh tea drinker you will taste the throat sweet "hui gan" sensation behind the light smokey notes. It's a very suitable tea for long time storage.
Spring tea leafs of young arbor trees growing in area of Xiao Hu Sai release typical chrysanthemum and lavender aroma which is also reflected in the taste acompanied by slight sweetness of the aging. Due to the young age of trees , some bitterness and astringency will emerge after time, but plays well with flowery taste if brew it carefully. Small batch...
Mixture of spring and autumn harvest of young arbor tea tree leafs from Yiwu make this cake for reasonable price despite of the soaring costs of tea production from this area. Deep fermentation is revealed by very first infusion when nutty and dark chocolate notes pop out from your hot gaiwan and will remain in your mouth for good solid 6-8 steeping....