Year of the Rooster
Late spring harvest of purple variety of arbor trees growing in Ba Da mountain , picked up by local minorities and processed into the "hong cha" by Simao master , has very distinctive fruity scent even from dry leafs.
Honey and chrysanthemum fragrance vaporing out from hot gaiwan would suggests that origin of tea leafs would from Lincang area ( or mix ) rather than Menghai as it says on the wrapper. However it's not as important as the actual taste. As obviously this is a regular bush ( table ) tea, the characteristics are more than surprising.
The dark ruby red tea liquor is rich in flavor and with subtle fermentation notes that give the overall taste it's body. This mini cake is suitable for traveling or just like the morning lazy Shu Pu-ehr. Weighing 6-8 grams and each tong has 6 pieces.
Da bai hao （White tea / 大白毫）Selection from autumn harvest of buds from tea shrubs plucked in Jinggu, one of the famous producing white tea areas in China, with more than 300 years tea history.This tea is slightly fruity, mildly sweet, with wild flower texture and smooth flavor. The liquor is bright yellow in color.
Ya Bao is usually used as additional ingredient for black or pu-erh tea. It gives sweetness to the bitter tea and bring forest ( wild scent ) notes. The scent of flowers in early spring comes out from the glass or pitcher although these are from autumn. This is more affordable version of our Gao Li Gong Shan Ya Bao.
Still young but tasty spring sheng pu-erh form Ma Deng village located in 2000m alt. at the Pu'er area. Blend of bush tea leafs with young small arbor trees release sweet aroma when opening the cake. Fair amount of buds , some "huang pian" yellow leafs are in present, which makes overall sweetness more intensive. Noticeable green tea notes coming out from...
Familiar scent of walnuts and coming out from gaiwan along with thick chocolate notes. Unique low temp. fermentation technique of Mr.Xie applied on Lincang tea material. Sweet tea liquor of light fermented small leafs and buds leaves also bitter & sweet aftertaste. Gong Ting grade shu pu-erh which releases thick tea soup after 3rd infusion and lasts...
Selected the best part of Cang Zhen from Mr.Xie . Unique technique of slow fermentation on low temperature and sorted out to the Gong ting grade. The main difference would be that this one releases rich taste much quicker and its more thick. Overall walnut-chocolate characteristic is similar , just more intensive.
Sweet fruity body with chocolate notes would be overall description of another master piece from Zhan Laoshi who can always prove that red tea doesn't have to be made from "fancy - tipsy" material if you can handle processing right! Unique technique of double roasting on low temperature gives tea "shai hong" characteristic and "gao xiang" notes same time.
Tea originally comes from Lahu village located in 2000m.alt. mountain slope near to Meng Song and has quite similar characteristics. Flowery scent, astringent and bitter tea soup with aggressive "ba qi" makes it as a Pu-erh for The boys. Intensive sweet "sheng jing" varies from 3-5th infusion , "hui gan" is very slow and deep with flowery notes vapouring...
The autumn harvest of small arbors and bush tea leafs from Bu Lang mountain. Tea soup is slightly bitter and sweet . Not as rich as spring leafs but it does last few infusions. Between 2-5 brewing you'll get most of fun, after that the time of steeping must to be extended each time. It's a good seasonal drinker for reasonable price.