An early Changtai pressing under their "Yi Chang Hao" name. Yi Chang Hao denotes Yi Wu Mountain area teas produced by Changtai, and are among some of the early classic Yi Wu pressings. The 1999 Yi Chang Hao is a sought after classic as are the 2000-2004 pressings (this one included).
Classic Phoenix and Dragon Jia Ji grade tuocha from Nan Jian Tu Lin tea factory! Aged in a dryish Guangdong storage condition this has aged into something that looks much like a ripe pu-erh. It's got a deep red tea soup and darkened gold and black leaves much like a ripe tea.
Chen Sheng "Ba Wang" (lit. Badass King) is a blend of premium Bu Lang area teas that was masterfully blended by Mr. Chen Sheng He. This is a powerful blend that reflects it's Bu Lang origins. Alot of bitterness up front that fades quickly into sweet and thick waves of creamy broth.
Chen Sheng Yi Hao (lit. Number 1) is a blend of premium Menghai area teas that was masterfully blended by Mr. Chen Sheng He. It's powerful, full in the mouth, but very smooth and lubricating, not harsh at all.
This 2013 Spring Ba Da production is a very high quality production from wild arbor tea trees and bushes from the Ba Da mountain area in Menghai County. I feel it's an excellent example of the Ba Da terroir that's both good and affordable!
Big Yellow Mark (lit. Da Huang Yin) is a CNNP labelled tea from a small producer in Menghai. The tea is a blend of Nan Nuo and Bu Lang Mountain Spring 2005 tea. The tea has been stored in a "dry Guangdong" condition for 12 years and has developed a nice aged feel to it.
This is a perfect tea for those looking for an aged raw pu-erh that still has some character and bite to it that can be purchased on a tight budget. The quality to price ratio with this tea is very strong, and it will not disappoint even the sophisticated sheng enthusiast.
A CNNP branded production pressed into an iron cake. The cake is a blend of materials from Menghai area, but the exact recipe or blend is not known. The tea was stored in Shanghai from 2003 until 2016. 13 years in relatively hot and humid Shanghai has given this cake a nice aged feeling despite being an iron cake).
Menghai Tea Factory's very first wet piling master Lu Yin oversaw the the production of this tea under the auspices of state owned tea factory (CNNP). It's called the 8 Character Zhong (八中) Green Mark (绿印) because 8 Zhong Characters are in a circle around the Green Cha character 茶.
This cake was pressed in 2006, from tea wet piled in 2005. The tea cakes were aged in Guangdong for 10 years and then brought to Kunming. This is a good example of a mature ripe that needs no further aging. It's very thick, sweet and rich in taste and brews up 10+ infusions easily when brewed gong fu style.
This is Xiaguan's re-interpretation of the now legendary "88 Qing Bing" which was produced in 1988 and since become a classic and highly valuable raw pu-erh cake due to its powerful and complex taste.
Pressed in Yi Wu from Yi Wu area tea trees, and then stored in Jinghong until July 2016, this has aged well and gives a gold-orange tea soup when brewed. Smooth, sweet with hints of honey and hay. There is a slight dark chocolate bitterness to it that quicky transforms in the mouth to a viscous and lubricating experience!
This 2013 Spring Nan Nuo Shan production is a blend of Nan Nuo mountain area villages. Nan Nuo Mountainous area is one of the earliest tea cultivation areas in the world, with tea cultivation dating back well over 1500 years. Nan Nuo Shan area straddles the border of Menghai County and Jinghong County (Xishuangbanna).
This 2013 Spring Na Ka production is a very high quality production from wild arbor tea trees and bushes from the Na Ka mountain area in Menghai County. It's the first Na Ka tea I have offered, and did so because I feel it's an excellent example of the Na Ka terroir that's both good and affordable!
Liming Tea Factory is located in Menghai and specializes in both ripe and raw pu-erhs composed of local Menghai area tea leaves. Golden Peacock is a tippy blend of Spring 2007 tea leaves that was stored in Guangdong since 2007. The blend is tippier than Da Yi's 7532, and looks more like Xiaguan's 8613.
A classic Gu Pu'er production aged for 12 years in Guangdong. Perfect balance of wet and dry storage in this lovely tea cake. Simao area spring 2004 harvested tea leaves were blended and pressed into this lovely tea cake. "Cha Ma Gu Dao" (means "Ancient Tea Horse Caravan Road") is the name of the tea cake and the theme on the wrapper.
A new product for 2006, this quickly became Mengku's most popular release of 2006 after winning the Expo Tea Award in Kunming. Raw material is from "bingdao" (literally Ice Island) an area in the county of Mengku well-known for its pungent strong teas.
Our offering was aged in Guangzhou in a traditional (wettish) storage condition. The Bu Lang Mountain material is strong and even after 10 years of aging it comes through with a strong camphor and aged taste with a strong cha qi.
The tea was stored in Jinghong from 2004 to 2014 and then Kunming until now. The wetter storage condition has given this tea nice rounded sweetness, camphor taste, but not without losing it's distinctive Yi Wu character.