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Medium oxidized and medium light roasted oolong from organic tea...
Medium oxidized Taiwanese gaba oolong. This one is close to the red side...
Handmade double fired jianshui gaiwan made by our master on special...
Dong Ding "Frozen Peak" dark green, tight rolled leaves of medium-light...
The Taiwanese version of Yunnan's Mi Xiang Jin Ya on steroids - from...
Handmade tea cup from Jianshui white clay "Bai Ni", wood fired in the...
Year of the Dog
Spring harvest from small arbor tea trees growing on Wuliang mountain medium hard pressed into the 357g cake. There is no any significant front sweetness or buzzing "sheng jing" but if you are an experienced pu-erh tea drinker you will taste the throat sweet "hui gan" sensation behind the light smokey notes. It's a very suitable tea for long time storage.
Da Lao Wu is the name for this 200g medium pressed tea cake made of spring leafs from old arbor trees growing on Laowu Shan. Very mellow tea soup without any astringency or bitterness . Light sour touch from first sip will turn to intensive "sheng jing" buzzing around the tongue. After few cups "hui gan" will also show up and overall sweet mouth sensation...
Spring harvest from young and old arbor tea trees , which by locals is already called "gu shu". Very soft pressed cake with sweet and fruity , "sheng jing" lingers at the bottom of the tongue and back of the throat "hui gan" comes around eventually along with green apple skin notes. Can steep many times and longer infusions boost the sweetness without...
In very flashy green box packed new model of tuo cha from Xiaguan as the remake of the old packaging. Smoky & sweet tea liquor holds for few good infusions. Pleasant "sheng jing" buzzing after 3rd cup with nice warming body feel after.
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....
Spring harvest of small arbor tea trees from Xi Ding area were Ba Da Shan is located so it has the typical flavor profile. Bitter liqour brings this tea to rather those "throaty" pu-erhs where sweetness comes around in form of "hui gan" , spreading sweetnes in overall mouth as eating the green olives. This tea is not a daily drinker neither for beginners...
Yellow tea leafs of autumn harvest from small village near to the Myanmar borders in approx 1800m alt. The tea production is very limited there due to the steep hills around and only small area is covered by young arbor tea trees ( 70-150 y ). Notes of chrysanthemum like in tea from Bingdao are quite vivid in the cup. Very good price compare to marketing...
Into the chrysanthemum garden would change your room when you pour first steeping. The spring tea leafs from small arbor tea trees Xiao Hu Sai area with significant touch of lavender during many infusions. You can go harder with brewing which cause bitterness emerge , but sweet notes are not going to hit you at front. Would be much more complexly...
Not much poetry can be written about this medium pressed by stone 100g sheng puerh tea cake made of mostly Lincang material. There are also some wild varieties and purple "zi juan" blended in. You might experience slight smoky and flowery notes with touch of the fruits. Small arbor tea trees blended with some bush tea mao cha.
Spring tea leafs of young arbor trees growing in area of Xiao Hu Sai release typical chrysanthemum and lavender aroma which is also reflected in the taste acompanied by slight sweetness of the aging. Due to the young age of trees , some bitterness and astringency will emerge after time, but plays well with flowery taste if brew it carefully. Small batch...
"Da Jin Ya" - Big Golden Tips of medium fermentation from the Yongde area pressed into this over 3kg big cake which happened tobe not intentional ( we share full story with buyer ).
Dark fermented leaves from small arbor tea trees hand pressed into the "long zhu" , which takes couple of infusions to open up and give out very dark tea soup of the wet wood ( but not musty ) with gentle "nuo mi" ( but not strong as actual nuomi puer is ) notes. It's that natural caramel-ish sweet nuo mi touch you get from deep fermented shu which you...