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Mei Ren TianThis hand made mini size...
Dou Li style, wide and low profile double fired clay Jianshui handmade...
These ya bao are picked from the wild purple tea trees varietal Zi Ya in...
First grade, although fairly large leaf , harvested from tea gardens in...
Handmade , double fired at around 1200C in gas kiln, Xi Shi shaped...
Handmade Huaning Pottery double fired and glazed Gaiwan. This " Galaxy -...
Medium oxidized and medium light roasted oolong from organic tea...
Medium oxidized Taiwanese gaba oolong. This one is close to the red side...
西双版纳
Xishuangbanna is located in very south part of Yunnan. The name " Xi Shang Ban Na "
comes from the ethnic language,
it means Twelve Thousand Fields. XI Shuang Ban Na is linked with Laos and Myanmar.
The six famous tea mountains are located in this prefecture which
makes it the biggest producer of highly demanded pu-erh tea.
西双版纳
Xishuangbanna is located in very south part of Yunnan. The name " Xi Shang Ban Na "
comes from the ethnic language,
it means Twelve Thousand Fields. XI Shuang Ban Na is linked with Laos and Myanmar.
The six famous tea mountains are located in this prefecture which
makes it the biggest producer of highly demanded pu-erh tea.
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.
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.
Small batch fermentation of old arbor tea trees from Pasha. Not sorted material as it came out of the pile , so some small cha tou ( pellets ) are in presence. Soft fruitiness with touch of walnuts are the probably the main notes. The rest you can discover yourself by thoroughly brewing the sample which we offer in different sizes.
After 3rd infusions the medium dark red tea liquor clears but there is a still touch of "dui wei" since it's a new shu pu-erh. Gong ting grade of tea leafs from Menghai area release bitter-sweet taste and warming up feeling.
Shu puerh tea from Zhong Cha tea company fermented and pressed into the cake in famous tea factory Liu Da Cha Shan in Menghai. Medium fermentation with the mixture of Bulangshan tea leafs give rich tea liquor with touch of roasted walnuts and bitter notes of dark chocolate. Medium sized leafs are releasing it's goodness slowly , so you need to be patient...
Light 'dui wei' scent can be experienced when opening wrapper suggesting the storage is not full Kunming dry but partially stored in Menghai. Taste spectrum is also bit different from it's replacement red label. Tea soup is rich and sweet with pleasant bitter background all the way through 4-6 infusions and diminished a bit after which brings up more...
The medium rich tea liquor with dark chocolate bitter notes and very slight astringency , light "dui wei" which to be gone soon.. Not really hard pressed 357g cake needs around 3 infusions when all will start happening after. This is not a marathon tea runner but you can get out of it few solid infusions which would , in our opinion , qualify for good...
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....
"Sui Yin Zi" shattered silver - in translation, which comes from the shape reminding silver nuggets used as currency dated back to Song dynasty and before. Shu puerh tea leaves pressed through the sort of mince machine where output are long spaghetti like threads which are heat dried in oven and broken into these small granules. It is solely mechanical...
Old school shu puerh cake from arbor tea tree material pressed tight will release rich chocolate liqour after 3rd infusion. Touch of the dry wood and slight notes of roasted peanuts , walnuts ..all that in one cup during many steepings. Teapot with thick walls is more suitable for this tea due to the possibility of longer brewing times till the end of...