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In general, this is a blend of Bulang ( Zhang Jia San Dui, Mang Ba Zhai,...

Unconventional processing of a Taiwanese varietal grown in a...

Spring harvest of leaves, handpicked from a very small organic Taiwanese...

Spring harvest of premium tea leaves handpicked from a small organic...


Medium-light roasted entry level Yancha made of Su Xi Lan "Plain Orchid"...

Xue Pian, meaning “Snow Flake,” designates Dancong tea made from the...

Half handmade teapot from Yixing purple “Zi Ni” medium-thick clay in...
Pressed tea in cakes 4g - 3kg.
Subcategories
Sheng pu-erh tea pressed into the cakes from 6g to 3kg.
Shu pu-erh tea pressed into the cakes from 6g to 3kg.
Other teas pressed into the cakes from 6g to 3kg.
Traditional Menghai medium-dark fermented top grade of shu pu erh gong ting pressed in small cake. Daily drinker for morning strong shu addicts who need earthy, yet sweet taste combined with dry walnut notes and sweet after taste. Medium hard pressing allows cake to be chipped off simply by hand from the edge. Small sample or full tong are available for a...
The symphony orchestra will be playing various taste notes on your tongue while drinking this blend of Yue Guang Bai and Gushu Shai Hong ( both from Jing Gu area ) with Yibang and other Yiwu area white with sun dried red tea. The sample we offer might not fully reflect the full spectrum of the character of this cake due to the multiple tea material...
Blend of Jing Gu Gushu and De Hong Anji sun dried " shai hong" red tea in 5g mini coins. Deep sweetness from the trees and light herbal notes ( reminding purple tea varietal "zi juan" ) from the Anji varietal giving the tea a special character. Fast steeping time might be required after the leaves open to avoid excessive bitterness.Use drop down option...
Single-origin non grade selected Shu Pu-erh from small tea trees in Yiwu’s Man Zhuan area. Carefully fermented in small private batch to a medium-dark level, preserving the original sweet and typically dominating fruity notes. Gentle earthiness complements subtle cocoa undertones. Hard pressed cake suitable for long-term storage, even in drier environments.
In general, this is a blend of Bulang ( Zhang Jia San Dui, Mang Ba Zhai, Man Nuo, Xin Nan Dong etc. ) and Yiwu area ( San He Lao Zhai , Ma Hei, Zhong shan, Meng Song, and some villages in Yibang ). In spring sourcing trip we collected bunch of samples from places we visited. Although we blended thoughtfully , can't guarantee each cake would taste same....