Aged as Mao Cha Raw Pu-erh Tea

This is a 2020 pressing from 2013 Spring harvested leaves were picked and processed into mao cha (loose leaf raw pu-erh tea) and then aged for 7 ye...

Our "Fleeting Years" (流年) tea cake is a blend of aged mao cha from several different years and regions, ranging in age from 14 to 8 years in age. W...

Wu Liang Mountain First Flush of Spring 2007 tea leaves were picked and processed into mao cha (loose leaf raw pu-erh tea) and then aged for 13 yea...

This is a 2020 pressing from 2014 Spring harvested leaves that were picked and processed into mao cha (loose leaf raw pu-erh tea) and then aged for...

Another cake in our "aged mao cha" series!  This time it's a lightly aged 2015 Spring Harvested tea from Mannong Village in the Bu Lang Mountains o...

Our "Fleeting Years" (流年) tea cake is a blend of aged mao cha from several different years and regions, ranging from 6 to 13 years of age. While al...

This is another cake in our "aged as mao cha" series, but this one is a blend of several different regions of aged mao cha and also from several di...

Aged Mao Cha blend entirely from the Jinggu region of Simao.  The tea was aged in a loose leaf form in hot and humid Jinggu for more than a decade ...

Ba Da Mountain First Flush of Spring 2015 tea leaves were picked and processed into mao cha (loose leaf raw pu-erh tea) and then aged for 5 years i...

The aging of pu-erh is dependent on many variables, one of which is the form the tea takes. This sampler allows you to explore what effect aging fo...

This lovely mushroom tuo was pressed by a friend of ours who is based in Yong De county of Lincang.  It's a pressing of Mang Fei Mountain tea harve...

This is another cake in our "aged as mao cha" series!  We've chosen Spring 2015 harvested tea from Lao Wu Mountain in Simao prefecture that was age...