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The leaves for this cake were picked early in the Spring. The buds and leaves are thick, which contributes to longer infusions. The aroma is complex and rich with hints of wild flowers, and the flavor has a slight bite with sour fruit notes that quickly turns sweet. Since this tea was picked in early 2011 during a period of severe drought, each tree produced fewer leaves but with a more concentrated flavor and aroma.
May Monthly Special 20% Off
This green puer cake is from the Jing Mai region of Yunnan province . . .
When you taste this tea, the features are quite apparent; the dense and robust taste; the bright yellow overtone of the liquor; the fragrance of stir-fried chestnut; the long lasting aftertaste. All these features are perfect for those who love robust, full-bodied flavors.
Purple leaf puer teas are produced from the leaves of a very unique tea bush cultivar in southwest Yunnan. Their purple color is indicative of an unusual richness in zinc and amino acids.
The leaves of White Moonlight have a distinct floral aroma and smoothness not usually found in green puer.
The Bu Lang people live in the higher regions of the Jing Mai mountain range, and tea is extremely important to their physical and spiritual lives. We purchased this tea cake from the prince of the Bu Lang people, Su Guo Wei, and his signature can be seen on the wrapper of each cake. This tea was picked from 200-300 year old tea trees growing wild in the forest. The flavor is rich and robust, with the distinctive complexity of tea from ancient tea trees.
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