PUERH TEA - SHENG / RAW
we sell premium teas in 2oz packets ~ around 9-10 gongfu tea sessions
2016 Mengsong Shan Bamboo Cured 2 oz
This special raw puerh is made from Autumn harvest Mengsong old tree material and prepared in a traditional Dai fashion by steaming fresh leaf, packing it into hollow bamboo tubes and roasted over a fire. The soup is rich, sweet and full bodied characteristic of Fall puerh teas, with nice floral and light tobacco notes.
2014 Ancient Tree Yesheng Purple Sheng Brick - 100 gms
A fantastic wild purple sheng puerh made from hand picked leaves of the primeval Yesheng varietal, aka Camellia sinensis var Assamica Kitam that grows deep in the forests of Yunnan, China. This is truly Ancestral tea! Naturally purple in color, it is rich in antioxidants and catechins and has a potent Cha Chi or "Tea Energy" that may be felt throughout the body when drinking.The tea soup is complex, rich and bright with some "jungle fruit" notes.
Brew gongfu style with 212 F water for best results.
2014 Wild Tree Kokang Myanmar 2oz
2013 Ge Deng Shan Old Tree 2oz
2011 Old Arbor Mang Fei 2oz
2010 Yi Bang Shan Old Tree 2oz
This gu hua (Autumn flush), old tree cake from Manluo Tea Factory is from one of the Six Famous Tea Mountains of Yibang, or Wood Clapper Mounatin in Mengla County, Xishuangbanna. Its rich, thick-in-the-mouth, sweet, aromatic, buttery olive notes, and potent cha qi make it one of our favorites.
2009 Xiang Ming Village "Queen of Bu Lang" 2oz
2009 Dai Bulang Tribute - 2oz packet
A fantastic addition to our collection. A Bulang Qi powerhouse, with big, bold fruit, aromatic herb and tobacco notes, and a delicious bitterness that transforms into a syrupy, slightly medicinal sweetness which lingers in the mouth. Very satisfying and refreshing. Made from Lao Man-e materials. Banzhang Zhengshan Tea Factory.
2008 Yesheng Liu Bao Hei Cha- 50 gms
I placed this in our Sheng Puerh section as this rare 12 year aged Yesheng Liu Bao tea brews up somewhat like a semi-aged raw puerh. Picked by hand by the Yao People of Guangxi Province, China, it is naturally fermented and did not undergo the wo dui, or wet pile fermentation process like most Liu Bao. Woodsy herbaceous and a touch of camphor in the soup, with a refreshing hui gan, or cool, minty throatfeel. It has a lot of Chi! and is ready to be enjoyed now, but you also wont be disappointed a few years down the line.
Brew with 212 f water, gongfu-style for best results.