This is a standard house blend from unknown years of loose Pu Erh. It has a mild, comfortable and smooth texture, with very clean and typical earthy taste from Pu Erh.

Year of Production: unknown  

Last month, we discovered an unusual shu cha together, of which the leaves were from Burma and were fermented in Menghai. Like all contemporary Shu Cha, this tea was fermented according to the industrial method called « Wo Due », which was developed in the state factory in the 1970s. 

The other methods of controlled fermentation of Pu Erh exist, such as Hong Kong refined storage. This style of refined storage is based on a much older, slow and artisanal approach of maturation, which has inspired the invention of Wo Due in the 70s. 

This month, for you we have selected a fine grade Pu Erh that was produced in the 1990s and is mainly composed of buds and very thin leaves. Hence, this will develop a very pure and particularly mineral character. 

Year of production: 90's

Newsletter-Set Content: 17g

The proper name for this tea is Laopaka Puer - one of the most interesting Puer that I came across so far. This tea is made from old leaves of the wild tea trees in the forrest and processed entirely at home of the local tea farmers in Yunnan. Because it is not really a commercial product, it managed to keep as natural and simple as it is. It has a unique sweetness and aroma, which is rather herbal but very comfortable with some degree of thirst quenching.

Year of harvest: 2013 (Autum)

For the second part of our small exploration journey in 2017, this month we will be traveling to the famous Mount Manzhuang, east of Xishuangbanna. Within this area, are the "six great tea mountains", covering 100 x 60km from East to West - is the first documented Pu Erh producing area since the 18th century. Four of these six tea mountains locate in the small area of Xiangming, including Manzhuang. This month Pu Erhs are both coming from the same garden, including old tea trees belonging to the Deng family (one of the big families of Manzhuang village). These teas were perfectly mastered by Ms. Deng Xiao Mei in a traditional way from the first Spring harvest of 2015 and 2017 respectively with a contemporary touch. Hence prepare them separately and try to investigate the differences in the cup.

The goal of this month is to experience how taste developes within a short time in the case with Manzhuang Pu Erhs:

1. Spring harvest 2017 - 11g
2. Spring harvest 2015 - 18g

The raw material of this Bing came from the jungle within the Yiwu district. In Autum, the tea trees from this forgotten were harvested and were handcrafted into these Pu Erh bings. Although it is from Autumn time, this Pu Erh still possessed a beautiful profile of aromas, as well as a longlasting and pleasant aftertaste. 

Weight: 357g (each Bing)

Year of Production: 2012 (Autumn) 

The raw material for this Mini-Tuocha came from the very young "two-leaves-and-a-bud" from the historical tea trees (over 200 years old) in Yiwu area. Since these young leaves are very strong and big compare to other tea varietal, these mini-Toucha must be rolled and formed carefully by hands. Each of these weight about 6g and fit perfectly for a standard Gaiwan or max. 120mL teapot. It has a very floral aroma and long-lasting aftertaste. 

Weight: 6g (each ball) 

Year of Production: 2014 Spring