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1990's Loose Leaf Sheng Pu-Erh Tea 1980's CNNP Yellow Mark Sheng Pu-Erh Tea - 25 g Sample
Our Price: $26.00
Our Price: $28.00
1990's Loose Leaf Sheng Pu-Erh Tea 1980's CNNP Yellow Mark Sheng Pu-Erh Tea Cake
The dry leaves are a mix of deep browns to blacks with a slightly dusty appearance and an earthy aroma. When infused, the clear, dark reddish-brown liquor has a distinctively "old," almost peaty aroma. The infusions carry elements of "old" from the aroma mixed with earthy flavors that play nicely against the assertive backbone of semi-aged raw Pu-Erh Tea.
These well aged tea cakes were stored beautifully in an environment that was neither too dry nor too wet in both Hong Kong and Taipei over the past 25-30 years. When infused, the clear, dark reddish-brown liquor is exceptionally clean, smooth and soft in the mouth with a fantastic "damp leaves on the forest floor in Autumn"-type woody-sweetness and a mellow, sweet aftertaste that builds beautifully over a series of infusions.
1990's CNNP Green Mark Sheng Pu-Erh Tea - 25 g Sample 2014 Norbu White Buds - 250 g Sheng Pu-Erh Tea Cake
Our Price: $22.00
Our Price: $37.00
1990's CNNP Sheng Pu-Erh Tea Cake 2014 Norbu White Buds - 250 g Sheng Pu-Erh Tea Cake
These cakes are a CNNP production from a small factory using the Menghai Tea Factory 8582 blend/recipe. The cakes were stored traditionally in Hong Kong from the time of production until around 2005, when they were brought to Taipei. We selected them during our visit to Taipei in December, 2014, and we have been letting them adjust to our drier climate in North Texas since they arrived in January, 2015. The clear, dark reddish-brown liquor is deep, woody-sweet and clean with moderately thick mouthfeel and excellent aftertaste that builds nicely over a series of infusions.
This beautiful White Bud Pu-Erh Bing Cha is composed entirely of hand harvested, pure silvery-white buds from Yunnan Da Ye (large leaf) variety tea plants grown in Yong De county near China’s border with Myanmar. It was harvested in the Spring of 2013 and processed at a small facility in this rather remote area of Yunnan. It was compressed in late October, 2014 using traditional stone presses.
Ya Bao - Wild Yunnan White Tea - Spring, 2014 2004 Ye Sheng Wild Tea Log
Our Price: $7.50
Our Price: $14.00
Ya Bao - Wild White Tea 2004 Ye Sheng Wild Tea Log
Ya Bao, which means “Bud Treasure” is made entirely from hand-picked buds from a wild-growing Camellia variety specific only to the Yunnan/Myanmar border region. In early Spring, new growth lateral buds are simply picked and dried in the sun to produce Ya Bao. When infused, the liquor is light and clear with just a touch of yellow green. In the cup, the infusion has distinct hints of evergreen & fresh, sweet, young vegetables (squash blossoms?) with a very light, crisp finish.
These pieces of compressed tea were taken from a 5 KG (11 lb) "log" of tea that measured just over two feet in length with a diameter of about 5 inches. It is comprised of both bud and leaf material from a Ye Sheng (Wild) Tea variety from Dehong in China's Western Yunnan Province. When infused, it yields a clear, yellowish liquor with moderate body and a substantial mouthfeel. The flavor is woody with hints of pine, slightly sweet with hints of squash blossoms or another subtle floral aroma, and an intriguing but mild lemony element in the aftertaste that builds in the mouth after a few infusions.
2004 Xiaguan Fang Zhuan - 200 g Sheng Pu-Erh Tea Brick 2004 Xinghai Tea Factory Loose Ripe Pu-Erh Tea
Our Price: $40.00
Our Price: $8.00
2004 Xiaguan Fang Zhuan - 200 g Sheng Pu-Erh Tea Brick 2004 Xinghai Tea Factory Loose Ripe Pu-Erh Tea
The very clear, amber liquor is classic Xiaguan with a moderately thick mouthfeel & clean flavor profile that comes across without the smokiness often associated with (some) more modern Xiaguan products. This tea has a nice, mouth-watering astringency, slight peppery flavor and a fantastically long lasting bittersweet aftertaste. Obviously clean storage conditions.
This loose-leaf ripe Pu-Erh tea was produced in 2004 at the Xinghai factory in Menghai County of Xishuangbanna. It was stored in Guangzhou, Guangdong Province (formerly known as Canton) beginning in early 2005, and it was brought to Dallas, Texas in June, 2011. The fermentation was perfectly done and the subsequent storage has been carefully tended, so, when steeped, the leaves produce a smooth, woody, almost creamy-textured and earthy-sweet infusion with a lovely and lingering earthy-sweet aftertaste.