A classic recipe from Menghai, the first production of 2006 (601). This is an average blend of 5th grade material that was fermented in 2005. Aged for 11 years in Kunming. An excellent ripe tea with just enough age to make it perfectly enjoyable!
Nan Jian Tu Lin tea factory has a long history of more than 30 years producing Pu-erh teas. 701 Blend is a tippier blend than their 703. The 701 is a little more sweet and creamy, but not lacking complexity!
This "chocolate brick" is made from 3 years aged ripe pu-erh tea and pressed in 2014, so as of 2017 it's 6 year old tea. The brick (like a chocolate bar) is scored to allow for easy sepration. Each little square is approximately 4 grams.
801 tuo cha is a 100 gram tuo that is composed of ripe pu-erh from Wu Liang mountain and Lincang are pu-erh tea. These have been aged in Guangdong for 8 years. Very smooth and aged feeling with no mustiness. Incredible price for an aged ripe pu-erh!
This 5 years aged ripe pu-erh tea was produced from tea leaves harvested in the Mang Fei mountain area of Yong De county (Lincang). The tea underwent wet piling (wo dui) in a local Yong De area tea factory, and then sold to a Nan Jian area tea factory.
This is from a small Menghai area tea factory where tea from all over Menghai county in Xishuangbanna (Bu Lang, Ba Da, Nan Nuo and other areas) underwent 46 days of wet piling (wo dui) to transform it in to a lovely ripe pu-erh.
This is a 1990 release from the Kunming Tea Factory of the classic "73 Brick". The "73 brick" is the first ripe pu-erh released by CNNP. Ripe Pu-erh "wo dui" (wet piling) process was first widely undertaking in the early 1970's in Yunnan to "fast-age" pu-erh tea making it less bitter and astringent, thereby making it more palatable and accessible.
This has been aged for 19 years in a dry Guangdong storage condition. This is a lovely mature ripe tea with a camphor spiciness and a crisp chocolate bitter sweet after-taste. A totally unique experience and sure to be worthwhile for those who enjoy well aged ripe tea.
Lao Cha Tou brick is composed entirely of Menghai area material. Our 2016 production is made from expertly fermented Menghai are ripe tea in a Menghai tea factory under the supervision of Master Li. The cha tou brewed gives a smooth taste and a lingering mouth-feel and cha qi.
This is the highest grade Golden Needle Ripe Pu-erh we have ever encountered! We bought it all after two tastings and decided to press it into a cake! This little mini cake is the ultimate "Golden Needle" cake. All "Golden Needle" (金针) grade ripe with no other coarser leaf grades mixed in.
Produced in 2004 and then stored in Jinggu town in Yunnan for 13 years. This is a mixed grade recipe style tuo. Made from a grade 1,3,5 ripened leaves gives this a classic balanced taste. The storage condition although not dry storage has been very clean, imparting a camphor and dark chocolate feeling to the tea.
This production has been the obsession of Hai Lang for 3 years. He laboriously purchased and stored enough Lao Man E spring harvested tea (mao cha) from Spring 2013, 2014, and 2015 to make enough for for a decent wo dui batch (wet piled fermentation technique used to make ripe tea).
"Yue Chen Yue Xiang" means "The Older, the More Aromatic". This is the first thing that I ever learned about Pu-erh tea. In 1996 I went to the candies and tea market behind the Kunhu Fandian in Kunming just north-north-west of railway station. It was here that I first saw Pu-erh tea (and drank some too).
"66 Da Shun" (lit 66 The Big Smooth) is a blend of semi-aged ripe pu-erh tea expertly wet piled by the foremost wet piling operation in the world! Menghai Tea Factory with decades of experience in "wo dui" (wet piling) has perfected the technique.
Gao Shan Yun Xiang is a premium ripe pu-erh cake from Menghai Tea Factory. There was only batch produced (1501) and it quickly became popular amongst Da Yi collectors due to it's unique taste and powerful aroma. It is said that the blend contains tea from ripe wet piled batches as old as 5 years old...
Another "once in a blue moon" premium production from Da Yi, which was last produced exactly 10 years ago in 2005. The 2005 production and this one are the same recipe, the 2005 production is a modern classic, sought after, and commanding a very high price.
This is meant to the be the ripe counterpart to the "Chu Xin" cake we offer here. The blend is again a tippy ripe blend much like Star of Menghai (勐海之星) or the 0532 blend. There is a creamy texture countered by a betel nut bitter nuttiness.
The wet piling (fermentation) level is medium, and the leaf grade is somewhat coarse with leaves ranging from grade 7 to Zao Xiang. "Zao Xiang" is a coarse large leaf pick that has been wet piled to soften it. With age these teas take on a Jujube aroma (Zao Xiang 枣香 means Jujube Aroma).
This is a 1998 in original packaging tea bags produced under the Lucky Brand for CNNP group in Kunming by the Yiliang #1 Tea Factory outside of Kunming. Although this is tea bag tea made from fannings it nonetheless comes from a good source and has been aged almost 20 years.