Whole Cakes Bricks and Tuo

Wild Grown tea leaves from Wu Yun Jie area of the Gao Jia Shan mountains. This is the original An Hua tea varietal that’s has grown in the mountai...

Spring 2012 Ba Da Mountain material.  Entirely old plantation material from trees and bushes growing naturally.  Nice solid mouth-feel and vibrant...

Expertly fermented 2023 material from Jingmai area of Lancang county (Simao) was wet-piled and then pressed into this lovely 250 gram mini cake. Th...

A lovely tea fermented from Menghai and Yi Wu area 2011 material. Pressed in 2012 (Batch 121), this is pretty much drinkable now but will age and ...

"Dian Shui Liu Xiang" means "A Little Water, Lasting Aroma."  This lovely ripe cake has been aged for 7 years in tropical Guangdong province of Ch...

A new recipe from Menghai introduced in 2006, "Wei Zui Yan" (aka Strongest Flavor) emphasizes a strong taste with good aging potential. A blend of...

Menghai area lightly fermented material that is composed of gong ting and very small leaf-sizes that give it a woody flavor with a strong sweet and...

This a blend of (primarily) "Gong Ting" grade ripe pu-erh tea , blended with some Te Ji and Grade 1 leaves pressed into a brick and wrapped in bamb...

Cha Tou is a kind of tea nugget that forms naturally from the pressures of compression and heat that occurs during the fermentation process. Typica...