Raw Pu-erh Tea

Entirely wild arbor early October material from Man Nuo village in Bu Lang mountains.  Tea trees are 60 to 80 years old, growing naturally without...

A new blend for the year 2007 from the Haiwan tea factory. "Zao Chun Yin Hao" meaning is "Early Spring Premium" and is composed entirely of Spring ...

High quality raw pu-erh leaves from Menghai county were harvested in Spring 2017 and then pressed into these high quality mini tuo cha. Each is ind...

This 2013 Spring Na Ka production is a very high quality production from wild arbor tea trees and bushes from the Na Ka mountain area in Menghai Co...

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...

This is the fourth cake in the 2010 series of Bu Lang teas from Gu Ming Xiang tea factory. Made entirely from Spring 2010 tea picked from 200-300 y...

Our Autumn Pasha tea is from the southwest side of the mountain are growing at an altitude of about 1750 meters, making it one of the highest alti...

First flush of spring 2012 material from 60 to 100 year old wild arbor tea trees growing in Xin Ban Zhang village. Xin Ban Zhang is the neighbor vi...

The name of this production "Chu Xin" means "Foremost in the Heart" and reflects the fine and exquisite nature of this tea.  Although this was pre...

A blend of Nannuo Mountain area tea leaves from Autumn 2010.  Autumn tea leaves from various Nannuo area villages were pressed into this tasty bri...

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 ...

Nice conveniently size little mini brick individually wrapped in paper and enclosed in a little beige box. Entirely blended Menghai material (Ba D...

Probably a small Menghai area tea factory produced this cake under the CNNP (zhong cha) label.  Likely not a licensed CNNP production! Stored in M...

Our Autumn Pasha tea is from the southwest side of the mountain are growing at an altitude of about 1750 meters, making it one of the highest altit...

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 ...

Hai Lang celebrates his 16th year in the tea business. He started working with his parents supplying Yunnan grown medicinals, tea and foodstuffs to...

3 years aged Mao Cha stored in Banna, golden tea soup!Previously I thought Hai Lang's Lao Ban-E would be the final production from Hai Lang for 200...

Another limited single estate Nan Nuo production from Hai Lang Hao. Spring 2005 material from old tea trees growing in Ban Po Lao Zhai in the Nan N...

An early production from Hai Lang Hao. The nei fei and wrapper bears the name of his shop (Ming Xiang Ya Yuan), which was used on his 2002 to 2006 ...

Final year CNNP production. Old plantation tea from spring 2005 harvest was pressed into these potent tea cakes and dry aged in Kunming for 14 year...

New blend to celebrate the Year of the Monkey. Spring teas from 2014 and 2015 from Menghai county tea mountains (Ba Da, Meng Song, and Bu Lang) ble...

This classic recipe from Menghai needs no introduction! It is the fifth production of 2012 (205). This is an average blend of 4th grade material fr...

Early spring 2011 material from 60 to 80 year old tea trees (老太地/野放茶) growing wild on the southern slope of Ba Da mountain not far from Menghai tow...

A classic recipe from Menghai, and the first production of 2013 (301). This is an average blend of 4th grade material from 2011 to 2013, so it has ...

A new Da Yi production for 2012. "Chun Jian Qing Tuo" means "Spring Tips Green Tuo" and is composed of spring 2012 material form Menghai area (Meng...

A blend of semi-aged raw pu-erh material from Menghai county of Banna. Nice new take on classic Da Yi bamboo leaf bricks. Strong pungent taste and ...

5 tuos at 100 grams each A high quality blend with that characteristic heavy Menghai area qi!  Good mouth-feel and huigan this is a great choice fo...

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 ...

This tea cake is made entirely from Autumn 2010 Jie Liang Village tea! Jie Liang is a Bu Lang Mountain village about 10 miles west of Lao Man'e vil...

A new premium raw tea recipe from Menghai tea factory. An average of Grade 3 raw tea leaves have been used to created this blended tea cake made en...

Stone-Pressed tea cake made from Wild Arbor tea! This tea cake is made entirely from spring 2010 Jie Liang Village tea!  Jie Liang is a Bu Lang Mou...