Raw Pu-erh & Purple Tea

This is a special varietal of Purple "Ye Sheng" Wild Tree Tea. It literally grows wild and this "sweet" sub-type is the most rare of all. It took 5...

This expertly fermented black tea was crafted using a wild tree purple leaf varietal from Feng Qing area of Lincang prefecture.  This wild tree var...

This is a unique tea to be sure. It's made from Wild Tree Purple varietal tea (ye sheng cha) growing in Jinggu county. The tea grows wild and is on...

This is an expertly fermented black tea was crafted using a wild tree purple leaf varietal from Dehong prefecture. This wild tree varietal grows wi...

These little white buds come from wild-growing Camellia Assamica Dehongensis varietal. It is a sub-varietal of camellia that grows in the tropical ...

Made from the first flush of Spring White Pekoe (Camellia Taliensis) growing in Yang Ta village in Jing Gu county.  Just the bud is picked but the...

This is a Zi Juan "Purple Beauty" varietal that was grown in Lancang county in the Jingmai mountainous area.  First flush of spring tea leaves wer...

This is a lightly processed black tea that was hand-crafted using a wild tree purple leaf varietal from Dehong prefecture. Ye Sheng "野生“ varietal a...

8891 Red Mark is one of two 8891's released in 2007 by the China Tea Co (aka Zhong Cha/CNNP). The other 8891 is a brown label and is identical in a...

This is a cake composed entirely of the "huang pian" (mature larger leaves) that were hand-plucked from the mao cha (loose leaf raw pu-erh) that co...

"Zi Hong Pao" is a purple varietal that's a naturally mutated offshoot from the classic "Da Hong Pao" varietal. It's also called "Jiu Long Pao" (li...

Purple leaf "Zi Cha" was harvested in Late April from the Jing Mai mountainous area in Lancang county of Simao.  The fresh purple leaves were then...

This year's Impression cake shares some similarities with it's 2012 counterpart.  It's a blend of different teas, but this year we used mao cha fr...

This is a 2019 pressing of 2017 Spring tea leaves harvested from Jingmai mountain area tea bushes.  The 2 years of aging as loose leaf mao cha in M...

An expertly fermented black tea made from the famous "Purple Beauty" Zi Juan 紫娟 varietal.  Subtle appearance with an expansive taste!  Hints of flo...

A production of 100% Bu Lang Mountain material from Spring 2007.  Produced by a small Menghai area tea factory called "Pin Xiang Tea Factory" and ...

These little purple buds come from the "ye sheng" varietal of camellia tea trees which grow wild in tropical Dehong. These sun-dried buds are in a...

This is a unique tea to be sure. It's made from Wild Tree Purple varietal tea (ye sheng cha) growing in Mangshi County of Dehong. The tea grows wil...

Purple Buds from wild Camellia Assamica Dehongensis were picked in earliest part of Yunnan's tropical spring time and then processed into a special...

This cake is an excellent example of how an aged "Huang Pian" (黄片 matured leaf) raw pu-erh tea cake can taste so good.  Picked from 2000 Spring mat...

Purple tea (aka Zi Cha) is a large leaf varietal (Camellia Sinensis var. Assamica) that occurs naturally as a result of mutation. This ripe tea is ...

This is a unique tea to be sure. It's pressed into a lovely waffle shaped cake and made from Wild Tree Purple varietal tea (ye sheng cha) growing i...

This is a cake composed entirely of the "huang pian" (mature larger leaves) that were hand-plucked from the mao cha (loose leaf raw pu-erh) that co...

This year's Impression cake is a blend of tea leaves from Spring and Autumn, originating from Mengku, Bang Dong, and Jing Gu tea gardens. The tea ...

Members of the Mengku Tea Factory made an expedition to remote area near Ban Zhang mountain to obtain the leaves for these cakes. The leaves are f...

This is a certified organic production made from a blend of Bu Lang area material harvested in Spring 2011 and then aged in Guangdong until recentl...

This is a 2004 pressing by the Wan Shun Hao brand, a small Mengku area producer.  It's spring harvest tea from the Big Snow Mountain area of Mengku...

This is a spring 2006 Pasha Mountain raw pu-erh tea cake that has been aged in Guangdong dry storage condition for about 11 years.  The taste is sm...

This expertly fermented black tea was crafted using a wild tree purple leaf varietal from the Yong De "Da Xue Shan" (lit. Big Snow Mountain) area o...

Spring 2007 harvest of 1 leaf / 1 bud and 2 leaf / 1 bud purple tea!  Aged over 7 years in Jinggu town's sub-tropical conditions has given this te...

This is a blend of multiple types of Purple varietal (mostly black) teas from the first flush of spring 2021 harvest!  A painstakingly blended cake...

This tea is composed of wild arbor purple tea picked in April 2007 from high altitude (1900 meters) purple assamica varietal (大叶种紫茶) growing in the...

This year's Impression cake is a blend of tea leaves from Spring and Autumn, originating from Mengku, Bang Dong, and Jing Gu tea gardens.  This yea...

This is a first flush of Spring 2018 "Huang Pian" from old tea trees in area of Bang Dong village in Lincang.  Huang Pian (黄片) are mature leaves t...

Purple tea (aka Zi Cha) is a large leaf varietal (Camellia Sinensis var. Assamica) that occurs naturally as a result of mutation. This ripe tea is ...

Classic Xiaguan recipe, perfect for long-term storage!The Jia Ji (aka First Grade) tuo is a classic Xiaguan recipe that has been produced for decad...

Spring harvest tea leaves from Bo Nan Mountain in Long Yang county in Bao Shan prefecture (of Yunnan).  Pressed tightly but stored in tropical Lin...

Made entirely from Jingmai mountain area raw pu-erh tea.  Entirely 2016 spring harvest tea was processed through a special decoction process this c...

This is a unique blend of three different high quality spring 2018 raw pu-erh teas from Lincang and Simao.  We relentlessly blended teas from vario...

This "little treasure" tea cake is pressed from Mengku area tea leaves harvested in Autumn 2020 and Spring 2021.  This is a potent tea cake with pl...

This is an excellent Cha Gao made entirely from Jinggu area (in Simao) raw pu-erh tea.  These mini 1 gram bricks are individually wrapped and perfe...

This year's Impression cake is a blend of tea leaves from Spring and Autumn, originating from Mengku, Bang Dong, and Jing Gu tea gardens. The tea h...

This tea cake is composed of spring 2007 harvested Yi Wu Mountain area tea leaves and aged in Jinghong (Xishuangbanna) for 10 years before being br...

This is one of the highest quality Lao Ban Zhang that Hai Lang has ever produced.   This year's cake is made from first flush of Spring material w...

We used Autumn 2015 Tea Leaves from the Da Xue Shan (Big Snow Mountain) area in the southwest of Mengku county in Lincang.  The tea trees are old ...

We are pleased to present a wonderfully unique and enjoyable tea cake we call "Cha Qi".  It's a blend of three Bu Lang villages with tea from both ...

This is the second best Lao Ban Zhang cake I have tasted this year. Not far behind the 2010 Hai Lang Hao in terms of raw material quality and proce...

Spring 2003 Harvested Yi Wu from a small Yi Wu local producer!  This is a stone-pressed cake aged in Yi Wu and then Kunming. This an excellent exam...