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Autumn Anxi Tieguanyin oolong tea from Chang Keng area. Fully hand...
Spring purple varietal tea leaves Zi Ya harvested from medium size trees...
Traditionally wood fired Jianshui clay "Zhu Ren Bei" shape tea cup made...
Jianshui tea pot in Ji Zhong style, fired in kiln traditionally on...
Long Dan Handmade satin black Jianshui teapot in shape of Dragon Egg ,...
Very thin and light , around 100g " ( weigh in hand without plate )...
White clay, handmade double fired "Qin Quan" - The Power of Qin Dynasty...
Spring harvest 1 tip 1-2 leaves from plantations on Bang Lang Shan...
We are mainly focusing on good tea rather than well labeled tea. The taste is more important than the wrapper.
Not much poetry can be written about this medium pressed by stone 100g sheng puerh tea cake made of mostly Lincang material. There are also some wild varieties and purple "zi juan" blended in. You might experience slight smoky and flowery notes with touch of the fruits. Small arbor tea trees blended with some bush tea mao cha.
"Da Jin Ya" - Big Golden Tips of medium fermentation from the Yongde area pressed into this over 3kg big cake which happened tobe not intentional ( we share full story with buyer ).
Hard pressed 5g mini cake white tea made of Taiwanese small leaf variety Qing Xin Ruan Zhi planted in Yunnan Dehong state in approx elevation of 2200m alt. Slight vegetal taste due to the low oxidation well paired with sweet flowery oolong taste and fruity notes of white tea and sweet aftertaste. Use drop down option for discounted prices with bigger...
After few cups your tongue will adjust to the smoky flavour and in that stage you'll stop notice them. Instead you will focus only on sweet mouthfeel with camphor background. This is a general grade so the price is fairly low compare to other pressed shu we offer. This is very good daily drinker for lovers of camphor woody and smoky shu puer tea lovers.
Autumn harvest from young arbor tea trees which called by locals GuShu , sourced directly from our tea farmer there. Original flowery notes have already transformed into the fruity ones with touch of honey aroma from brewed tea leaves. Still some gentle floral notes can be sensed in way of aroma after drinking few cups and continuous exhalation through he...
Dark fermented shu puerh from zi ya purple variety tea leafs growing in Puer area . Hand rolled and pressed into the 6 - 8g dragon balls "long zhu". Ruby red dark tea liqour which starts to appear after 3rd steeping when leafs start to loosing up, and then it goes on and on and on, when eventually dark chocolate notes will fade away or you will just get...
Cake made of maocha from not really old arbor tea trees growing around village Qian Jia Zhai , yet you will experience kind of the jorney starting at the 2nd infusion when leaves open and release it's potential. Fruity mouthfeel , sheng jing rails the back of the tongue on sides and hui gan comes around slowly , yet holds steady. We pressed only small...
Combination of Jing Gu Yue Guang Bai and Zi Juan (white tea made of purple varietal leaf) makes well balanced taste of flowery-fruity notes of YGB combined with herbal notes of Zi Juan. We recommend to start with lighter infusions in order to find your own sweet spot of this unique taste of white tea which you normally won't find on market as we made...
Blend of the very first harvest of spring leafs from old arbor trees with and young arbors growing in Laowu Shan area. This sheng puer is already on it's way of transformation from original flowery and citrus notes to the fruity ones with touch deep honey sweetness at the back of the troat and also in form of aroma when you breathe out. With further...
Selected grade from bushes growing near to Mangfei village and processed with medium level of fermentation as typical for Yongde shu puerh. Within first infusions you will experience pleasant nutty chocolate aroma which is also reflected in taste. It also doesn't miss gentle bitterness at the back taste which can increase with harder steeping ,yet no...
Spring harvest of small young arbor tea trees growing in area of Mang Fei village. The aroma with touch dry fruits and lavender , which is reflected much more in taste itself. Some astringency will appear in taste as well , which is typical for Mangfei tea , as the fact of the young age tea trees. We recommend try only half of the square for 100ml water...
Sheng puerh blend of spring harvest from Da Xue Shan and Ai Lao Shan. These two are main body ingredients where Big Snow Mountain is rather dominating. To spice that all up, we also blended in some Zi Ya ( black leaves ) from Xi Meng and Huang Pian ( yellow flakes ) from Bang Dong. You might experience some smokey notes along with flowery and fruity...