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Tea sorted in categories by shape.
Subcategories
Loose tea 25-1000g.
Pressed tea in cakes 4g - 3kg.
Tuo Cha is compressed tea in the shape of mushroom.
Pressed tea into the brick shape.
Other shapes of tea , like pellets "cha tou" , small tea balls or tea in tangerine.
Spring arbor tea material from Bulang mountain processed in Man Xin Long village and pressed into cake by stone. Clean tea soup is sweet and woody with gentle touch of flowers notes and sweet dry fruits . You might experience slightly dry mouthfeel at the back of the tongue during the first infusions , but later it changes into the pleasant "hui gan"...
The spring tea leafs harvested from young arbor tea trees growing on Ba Da mountain. Fresh leafs were processed by people local of Man Pa Le village and later pressed into the cake traditional way by stone. Medium pressed tea cake releases clear liqueur with honey fragrance touch of wild orchid. Slight bitter but not astringent tea provides quite fast...
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.
the scent of old oak bark after rain in the forest ....comes out from the hot gaiwan before start first infusion. Sweet and full in mouth. Well stored , without any unpleasant dry feeling in throat.
The spring tea material from arbor trees of Ba Da mountain processed in Man Pa Le village and stone pressed into the cake . Tea soup liqueur has touch of tropical fruits & and flowers. Within the first infusion you will experience immediate and very intensive "hui gan".
Tea leafs and big buds "Ya Bao" from spring wild trees of Ba Da mountain processed in Man Pa Le village and stone pressed into the cake . Very soft tea with no bitterness , full in mouth with scent of wild forest and fast distinctive "hui gan".
Spring sun-dried harvest,one or two leafs/one bud,from Xi Gui village. Although its named Gu Shu , we don't feel there is more old tea tree material than Qiao Mu in the cake.We like this tea for its very distinctive flavor and aroma. It has a very strong camphor scent and tea soup has very complex floral with sort of pine tree touch followed by intensive...
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 with handwritten calligraphy...
"Ku Jin Gan Lai" - When The Bitterness has Finished, The Sweetness begins. This is an old Chinese idiom basically expressing - When the hard times are over, the good times just at the beginning. The sensation from it's tea liqueur brewed from spring leafs , is the same as the name states. At the very beginning is a bit bitter with some astringency but...
"Hei Ma" - black horse. Spring tea material from small arbor tea trees growing on Bulang mountain and processed in Man Nuo village. Later pressed by stone in Menghai tea factory. Clean tea soup releases noticable honey aroma and has a sweet taste followed by warming "hui gan" aftertaste.
Pressed into the cake in Po Jiao village and stored for few years then brought to Kunming, 3 years of dry storage .When brewing this tea, room will fill up with smoky scent and notes of camphor tree with slight hint of flowers which becomes more distinctive within consequent infusions. The smoky aroma will fade away same time when strong "hui gan" comes...
The spring tea material from arbor trees of Ba Da mountain processed in Zhang Lang village and later stone pressed into the cake by stone. Tea soup liqueur has very strong smoky scent , very slowly graduating but long lasting "hui gan".