Pu-erh Tea

A high-mountain first-flush Spring 2014 from Wu Liang, pressed in 2015 and Kunming-stored since. Sourced from Yangmeishu (杨梅树) village gardens arou...

These lovely mini tuo have been dry aged in Kunming since 2015 (previously stored in Menghai). They were produced by a Menghai area tea factory and...

Another dry-aged ripe beauty from Menghai! A humble looking bamboo leaf wrapped brick with no nei fei belies its complex inner character. Some mild...

Most examples of rice scent herb and ripe tea are made from inferior ripe pu-erh leaves or are younger productions with less age. Here we have a tu...

This is a special pressing of Menghai area ripe pu-erh tea that was wet-piled in Menghai and then aged in Kunming until now!  This is a classic sha...

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 2013 Spring harvested tea from Ku Zhu mountain area of Jinggu county (Simao).  The tea received a heavy smoke aroma during the kill green...

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...

Kunlu Mountain area is south-east from Jinggu town in Simao (halfway to Ning'er).  Kunlu Mountain has many old tea trees and alot of old plantation...

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...

An unusual tea in terms of it's origins.  Yunnan-grown pu-erh was pressed in Yunnan and then packaged and sold under the "Chongqing Tuo" Brand (a s...

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

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

A lovely aged ripe pu-erh made from fermented Mengku area material.  Fermented in 2007 and then aged in Jinggu County before being pressed in 2012...