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Fang Gu Hu Handmade black-brown (...
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...
熟普洱茶
Please read Shu Puer Masterclass page first!
Shu ( ripe ) or Shou Pu-Erh tea. The wò duī fermentation process
is an accelerated fermentation into "ripe" shou cha.
Originally developed by the Kunming Tea Factory
in 1973 and then continued by Menghai factory.
Yunnan shu pu-erh tea from Menghai , Bao Shan,
, Lin Cang, Pu'er ( Simao ) and Myanm...
熟普洱茶
Please read Shu Puer Masterclass page first!
Shu ( ripe ) or Shou Pu-Erh tea. The wò duī fermentation process
is an accelerated fermentation into "ripe" shou cha.
Originally developed by the Kunming Tea Factory
in 1973 and then continued by Menghai factory.
Yunnan shu pu-erh tea from Menghai , Bao Shan,
, Lin Cang, Pu'er ( Simao ) and Myanmar.
Subcategories
Da Yi (大理)
Da Li state is one of the famous parts of Yunnan Province.
From historical part the area is well know for Nan Zhao Kingdom in A.D. 738-937. It's also famous for mountain Wu Liang Shan which big part of it belongs to Nanjian county of Dali State and it has been reliable source of high quality tea for well known companies like Xia Guan ( Xiaguan Tuo Cha ) for many years.
保山
Baoshan - located in the west part of Yunnan because its cultural and economic influence became as
one of the most important areas linked with northern part of Myanmar.
As per recent archaeologists discoveries its suggested this is the one of the place
where very first human race was born.
Baoshan has a long history of civilization and about three thousand years ago
locals already had established their kingdom, and the tea was the part of their diet.
临沧
Lincang is one of important town of Yunnan Province.
It’s located in the south-west of Yunnan. It’s the main gateway to Myanmar
and since two thousand years ago Lincang has already became a very important town in Yunnan,
whether in agriculture, trade or ethnic culture aspects. Lincang has been known as the old southern silk and tea route.
普洱
Puer is located in south part of Yunnnan and it's also called Simao ( mostly by locals ).
From around a thousand years ago the Ancient Tea Route was a trade link
from Pu'er to India via Tibet. The other one to the central China.
That time all tea transfer by land was done by horses.
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.
Myanmar - officially the Republic of the Union of Myanmar ,
also known as Burma, is a sovereign state in the region of Southeast Asia.
Myanmar is not really famous for the tea production
but it has a few places like Guogan where old trees can be found.
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.
Gong Ting Shu puerh from Shuang Jiang tea factory. This 4g hard pressed mini tuo cha needs 3+ infusions to open up. With longer steeping times the citrusy notes will emerge as typical for Lincang shu puer teas. Very good budget daily shu puer drinker for lovers of taste different than traditional Menghai production with size suitable for 100 - 140ml...
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.
Medium light fermented tea leaves from plantations of Bang Lang mountain which is the part of the Ailao Shan. This cake represents typical taste of shu puerh from Puer area as you can expect from tea factories like Long Sheng. Caramel and walnuts would be the keynotes emerging in brewed tea leaves and so in taste in your cup. Without any deep soil earthy...
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...
Spring leafs and buds from Ai Lao Shan mountain area altitude around 2000m.The medium-light fermented tea is rich and sweet, it is outstanding for unique flavor of the fresh walnuts and mild Hui Gan. This is 2nd pressing batch (same material from 2016 but this one was pressed in 2019 ). So was stored in loose 3 years in producers storage.
Sweet taste after 3rd infusion starts to emerge. Also color is more vivid and dark red after few brewings. The rich cream taste with very slight touch of walnuts can hold till 5-6th infusion, then color with taste gently fades away.
quite bitter with the first two infusions but slight sweetness comes after second-third brewing and so as color. Its a good daily drinker for decent price.
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...
Classic shu puer tuocha from Xiaguan tea company. As most of the ripes from that area of production , also this one prefers lighter infusions to achieve sweet tea soup with hint of caramel and dark chocolate and touch of smokiness. Harder steepings might bring up some sour notes as typical for Lincang or Baoshan areas. Dry walnuts notes from brewed leaves...