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Jianshui tea pot fired in kiln...
Medium oxidised and roasted tea leaves from the first spring harvest of...
Late winter and early spring harvest medium-dark roast Dancong tea which...
Mini size "single player" Jianshui tea pot in shape of pumpkin, fired in...
Jianshui tea pot fired in kiln traditionally on wood. The outer surface...
Spring harvest from big wild varietal tea trees. No Huang Pian selected...
Handmade , double fired at around 1200C in gas kiln, Ban Yue Hu Jianshui...
Handmade , double fired at around 1200C in gas kiln, Xi Bian Hu Jianshui...
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.
Maocha from old tea trees growing on Bada mountain in around Zhang Lang village. Honey fragrance in pitcher which also reflect in taste along with sweet plum with touch of apricot , which is typical for Bada teas as the bitterness which get noticable with harder steeping. Yet , with longer infusions the sweetness also increases aside of the sweet...
Autumn harvest from old arbor tea trees growing in tea garden near to Ba Nuo village , Lincang area. Very good daily drinker sheng puerh, not as strong as spring version but much sweeter. The very noticeable fruity notes in aroma of hot leaves and so the tea liquor taste itself. Astringency is also not that significant as in spring tea which is be more...
Spring harvest from around 100 years old arbor tea trees growing in tea garden near to Ba Nuo village , Lincang area. Very easy sheng puerh drinker not too bitter neither too astringent despite the age of the trees. Decent ratio of "huang pian" yellow flakes / leafs add bit sweetness to the overall taste and keep the price reasonable low despite of...
Spring leaves from small arbors growing on Da Jian mountain in Jing Dong. Wet leaf doesn't tell much about it's potential from aroma, but fruity taste appears in very first cup . Young age of tea trees get obvious in later steepings by it's astringent notes, but in overall very good daily drinker for young sheng puerh lovers for decent price.
Sourced from same tea garden on Laowu Shan as every year. Mao cha from old tea trees medium pressed in small cake. Flowery aroma from the pitcher and so the notes in taste. First infusions give very fruity - plum taste accompanied with light sour touch revealing the wild varietal tea leafs ( from nearby growing tea trees ) which were blended in before...
Just around 1km away from the Bing Dao the Nuo Wu village is located , surrended with young arbor tea trees. The tea liquor is sweet and floral with touch of chrysanthemum boosted by noticeable fruity notes. Despite of young age of tea trees , no astringency emerges unless pushed very hard with steepings. Honey aroma with touch of lavender can be...
Spring harvest from arbor tea trees old growing on slopes Wu Linag Shan, only few kg of mao cha was harvested this year due to the very dry weather in all Yunnan. Chrysanthemum aroma which reflects also in taste in combination of slight fruity-citrusy notes which are typical for that area. Slowly but steady appearing "hui gan" with decent "sheng jing"...
Aroma of lavender and chrysanthemum will hit your nose receptors and will sit there for all session making you feel like being in the botanic garden. Deep sweetness with touch of honey and green apple skin and fresh mint. With harder infusion slight sour notes will appear, evoking saliva which turns to the sweetness railing tongue sides. Don't panic, just...
The spring tea leafs from arbor tea trees growing in area in 1900m.alt. Picked in ratio 2-3 leafs 1 tip and processed by local tea farmer. Fruity with touch of clove notes. Clear tea soup without any astringency or bitterness is giving smooth and rich sweet floral taste in full mouth following by intensive "Hui Gan" through many infusions.
Gong ting shu puerh in tangerine needs 2 - 3 long infusions to make the fruit skin soften up and tea leafs start to release some decent liquid. Slow pouring into the small opening will increase efficiency of brewing and for last infusions also can cut skin by small scissors to get most of the shu inside. Typical citrusy taste shu puerh for winter evenings...
Spring harvest of tea leafs from young arbor trees growing on Nan Nuo mountain near Ba Ma village. Typical combination of gentle bitter and sweet honey notes in the aftertaste coming from the back of the throat. Longer or harder infusions will reveal the young age of tea trees by it's astringency , which will be diminishing with long term storage (...
Spring harvest of tea leafs from old arbor trees growing on Nannuo mountain near Ba Ma village. Combination of gentle bitter and sweet honey notes in the aftertaste coming from the back of the throat. Longer or harder infusions can hit you with bitterness yet will reward with deeper and more complex aftertaste. We also offer cheaper version of this tea...