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

Origin: Yunnan - 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. Compared to "normal" Puer, its making is even more simple. The old leaves were picked and cooked in boiling water instead of "pan-frying" in a big wok to stop the enzymatic activities - "kill green". Then the cooked leaves will be packed into a long cylindrical form (between 140-200g per cylinder) and tight together with the bamboo sticks and left for drying. 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.

Jahrgang: 2013 (Herbst)

Smell: subtle sweetness and a light Puer-Flair in the background

Taste: It has a unique taste of woodiness and herbal in the direction of sweetness and a scent of Puer-Flair, yet soothing with degree of thirst quenching.

Infusion: light yellow

General brewing instruction:

• Quantity - 3g (0,25L);
• Steeping time - about 1 min;
• Temperature - 95-100°C;
• multiple infusions possible

Suggestion on teaware material: Ceramics, Glass or Porcelain

Ten Tiao Cha is characterized by a very distinct tree size, which do not develope large trunk like Qiao Mu. Instead these trees are long branches without branching that shoot into the air. The buds appear only at the ends of each long branch. This unique way of trimming is of course not only has an aesthetic impact on its appearance but also marking its special character in its tea. Therefore Ten Tiao Cha is a special choicec in representing the specific climate and soil of Mengku, and of course its traditional way of tea production.

Year of harvest: 2017 (Spring) 

This month Pu Erh focuses again on the "old Style", which is specifically produced for the purpose of long storage. It is produced in Xiaguan Tea Factory in 2005, under "Bao Yan" brand. Because of its excellent critiria in quality: strong tannin character and power, obvious dryness and persuasiveness, it is one of the most popular Pu Erh that is aquired by the Pu Erh lovers/collectors. Baoyan Label is generally produced for the Tibetian as Jin Cha. Usually in the form of a mushroom, but also as brick, like the one we present in this month newsletter. This would be then transported in the linen transportsack. This Pu Erh offers a strong tannin structure - an excellent qualitfication for the development of a complex aroma profile in the futuer. However, it has already become a beautiful tea within JUST 12 years of age. And its climax is yet to come. 

Year of Production: 2005

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

​In this set, not only you are going to receive the two Pu Erh samples from harvests of two different year from Manzhuang, in the tin, you will also find the postcard of this month and the detail information about this Pu Erh of the Month. 

If you would also be interested to learn more about Pu Erh and follow the next month tea, simply subscribe out Newsletter for electronic information (free), or to learn about the Pu Erh in more depth and experience it yourself, you can also order the "Pu Erh Explorer Box".

In September, we introduced a shu/shou cha, which was produced using a method developed in the 70s (wo due). Then in October, we sent you a hand-crafted Pu Erh, which technique for post-fermentation was used based on the Hong Kong method - "Hong Kong storage" or "wet storage". 

With this month's tea, we would like to explore the boundaries of Pu Erh and to open up into a wider field of « Hei Cha ». Hei Cha (which is generally translated as dark teas) is a mysterious family that includes other teas. Among the most famous are: Liu Bao Cha, produced in the Chinese province of Guangxi, or Liu An, produced in the region of Anhui. But the boundaries between these teas are not always strict or obvious, especially in the Golden Triangle from which the Pu Erh originates. It is not uncommon to find post-fermented tea with only little information in regards of its origin and exact process of maturation, which also seems to borrow from this or that family of dark tea. 

According to him, this is a loose Pu Erh produced in Northern Vietnam in the 60s. The name remained since and is now referring to all the teas produced during this period of time, which leaves have the same specific aspect and the same taste character.

This month's tea, which we named Xiao Liao Fu (literally little Liao Fu, referring to the Liao Fu San Cha of the 1960s), a loose tea discovered and made famous in the 90's by Teng Shih Hai (a Taiwanese expert of ancient teas), is an example of these mysterious dark teas produced on the far reach of China. Looking at the appearance of the leaves, there is a very reminiscent of the Liao Fu San Cha, which was produced in Northern Vietnam, hence we categorize it as a traditional tea produced outside China. In the aspects of its taste, this is without doubt a tea produced in the 90s.

Year of production: 90's (very possible)

Newsletter-Set Content: 14g

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