Whole Cakes Bricks and Tuo

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...

"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 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 ...

This little tuo is made from expertly fermented Wu Liang mountain material. Fermented in 2005 and then pressed in 2007 this tuo is completely lacki...

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...