Made from the first flush of Spring 2017 White Pekoe (Camellia Taliensis) growing in Yang Ta village in Jing Gu county. Just the bud is picked but then instead of processing like white tea it's sun-dried (like Pu-erh).
A small production from a local producer and friend of ours in Mengku area of Lincang. The was produced from pesticide-free tea harvested in late September 2016 from 40 to 60 year old tea trees growing in the Da Xue Shan (Big Snow Mountain) area of Mengku.
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.
A very strong tea from Bu Lang mountain area. Purchased from a long time tea dealer in Foshan Guangdong who has stored it in their 2nd floor warehouse for 14 years after a deal gone bad. Originally the tea was produced for a Malaysian tea seller in Penang who was planning to sell them as "Lao Ban Zhang" bricks...
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).
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.
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.
A blend of Nan Nuo Mountain area tea leaves from Autumn 2010. Autumn tea leaves from various Nan Nuo area villages were pressed into this tasty brick and then aged in Kunming until now. The brewed tea is typically autumn harvest tea in that it's flower and sweet with a subtle hay taste and aroma.
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 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.
Shuang Yi tea factory is a Menghai local tea factory that specializes in producing ripe pu-erh tea. Their wet piling technique was one of the best in the late 90's and 2000's. This ripe cake is made in the tradition of Da Yi's 7262.
A pure bud pick from Autumn 2016 crop of purple propagated tea plants in Jing Gu. Purple leaf tea (not the same as wild tree purple 野生茶) is a naturally occuring mutation that is the result of a camellia assamica's mutation to adapt to ultraviolet radiation from sunlight.
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.
Golden Needle grade is the finest grade of ripe pu-erh. A small leaf grade but slightly larger than gong ting, it is composed primarily of tippy gold buds. The taste is something between gongting grade and golden pu-erh.
Just like the name says! 4 Years aged in a loose leaf form from a Menghai wet piling batch of Ripe Pu-erh was stuffed in a tangerine and cured for several months! The taste is fruity, camphor, mushroom soup and lots of viscous sweetness!
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 is a lovely and special tea. Gong Ting (smallest ripe pu-erh grade) has been stuffed into a fresh King Orange and then cured together. The Pu-erh has obsorbed alot of the citrus taste and it's both tasty and subtle. I prefer to break in half and brew the pu-erh in the orange all together.
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.