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Pan Hu Laser carved, small jianshui tea pot with embossed pattern and...
Laser carved, single cup Jianshui tea pot in shape of " Shi Piao " -...
Laser carved, single cup Jianshui tea pot in shape of " Xi Shi " - with...
Laser carved, single cup Jianshui tea pot in shape of " Long Dan " -...
Laser carved, single cup Jianshui tea pot in shape of " Long Dan " -...
Tea leaf ( mao cha ) imported from Laos and processed in Wuzhou by small...
Not specified grade of Liu Bao tea which has gone through the medium...
Traditional concept of Liu Bao tea without fermentation process applied...
勐海县
Menghai is located in west part of Xi Shuang Ban Na, It’s known as origin of the tea,
There are many famous old tea tree mountains around Menghai
which all of them are inhabited by ethnic minorities.
勐海县
Menghai is located in west part of Xi Shuang Ban Na, It’s known as origin of the tea,
There are many famous old tea tree mountains around Menghai
which all of them are inhabited by ethnic minorities.
Subcategories
布朗山
Bulang mountain is located in the south-east part of County Menghai.
According to the history book records about 4000 years ago
the aboriginal people ( Bulang Minority) started planting the tea trees.
Until now ,the money made from the tea production are still the main income for the locals.
There are few famous teas come from that mountain , like “Ban Zhang cha”, “ Lao Man E cha” .
巴达山
Bada Mountain is located in the west part of County Menghai.
The mountain is just right beside Myanmar ( Burma ) and separated only by the river.
In Bada mountain live many different ethnic minorities.
There is an old wild tea tree which is by locals called "The king of tea trees".
The tree is over 1700 years old and 34 meters high.
Hard pressed tea material from Bulang mountain , fermented in Menghai , needs to go through few infusions before it starts to release sweet and rich liqueur. Naturally obtained "nuo mi" - sticky rice notes due to the storage will linger on your tongue during many infusions. Stronger steepings will make well balanced shu puerh taste for those who are not...
Very well made shu from Cha Yi Fang company. The price from 2011 differs quite a lot and we believe that in quality side, its just like that. Smooth and sweet tea liqueur with scent of old wood, hint of walnuts and wild honey notes. Hard pressed cake need 2-3 brewings before gets to the working mode , but then u get 10+ rich infusions. For dedicated shu...
"Yue Chen Yue Xiang" freely translated "longer time better taste" , typical Menghai shu puerh with outstanding taste. Sweet walnut notes without any uncomfortable "dui wei". Smooth and sweet, no any unpleasant side tastes. Brewed tea leafs have very nice scent of honey and walnuts. Very good daily drinker.
Shi Dun shu pu-erh fermented and pressed into the cake in Menghai then stored in Kunming. Tea liqueur is clean dark red ,thick, creamy sweet taste with hint of dry nuts. It's a typical Meng Hai flavor and vry good daily drinker.
Classic Menghai shu puerh production from small tea factory. Decent amount of tips gives the richness and bigger leaves sustainability of individual brewings. 2019 batch pressed in 2021. Gentle taste of wet wood in combination with light earthy notes become more vivid in harder steepings. Touch of "huang pian" is noticeable in lighter brewings which tend...
Sweet , woody and nutty flavor is experienced after 3rd steeping when medium pressed 357g tea cake starts to give out all it has. Thick tea soup rich in walnut flavor leaves comfortable sensation in mouth very long time. No any discomfortable dry taste.
Legendary 7572 from 2010 can be found on Chinese market in many "versions" (fakes) so we buy all Da Yi teas only from authorised supplier. Sweet and mellow, no any uncomfortable strange taste. Slightly woody scent and sweet caramel mouth sensation is a sign of good storage.
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.
Very good standard shu pu-erh from Da Yi company pressed into the 100g tuo. Full body , sweet & bitter , shu pu alive. Clean dark red tea liquor gives also sweet after taste "sheng jing" which could be caused with medium-mild fermentation as some green-ish leafs are still in present.
You will get very rich and strong flavor from this 6-10g shu pu-erh cube from Menghai made from batch fermented on wooden pallets above the ground for better air circulation and increased hygiene. Gentle smoky notes at the beginning will fade away later and sweetness will linger at the bottom of your tongue combined with persisting bitter and warming...
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. The small cube is made from batch fermented on wooden pallets above the ground for better air circulation and increased hygiene.
Takes few steepings to make this approx.0.5-0.7g "cha gao" tea paste start dissolve properly. Its very "user friendly" as you can easily control the thickness of each infusion and no need any strainer, since there are no leafs or dust. Special glass tea pots are designed go those "cha gao" but of course you can brew it the way you like or can.