Gushu - China

When people pick the tea from ancient trees, usually they pick one bud and three to four leaves. The third and fourth leaves are old and coarse. Old leaves became yellow after kill green and can not be rolled into strips. So the people would sort those yellow leaves out according to the production standard. The quality of these Huang Pian and the Mao Cha is consistent, Huang Pian were picked out just because of the poor appearance. This cake is made of arbor tea from three...

mimořádně zajímavý čerstvý (sklizeň říjen 2015) červený čaj sklizený z divoce rostoucích čajovníků starých 40 – 80 let v okolí vesnice Luo Shui Dong v pohoří Yi Wu. Zcela svébytný a velmi vzácný červený čaj (vyrobeno pouze 15 kg), nádherně snoubící charakter divokých čajovníků, čajů z Yiwu a těla a sladkosti červených čajů. Cena při rezervaci předem je 277,-/50 g, k dispozici pouze 3 kg.

Yiwu Hai Wan wild tea - special grade (pu-erh.sk favorite) Year: 1999 Weight: 357g Stored Location: Low mountain near the city in Taipei Material: The maocha were selected from Yiwu. Tea trees are more than hundred years old and wild. Features: This tea storing surrounding has had sufficient moisture so the tea had a good transformation. Even this sheng pu-erh was stored only 15 years its taste is already very smooth. In 1999, the wild tea trees...

Material for this cake came from Man Nan Lao Zhai in Hekai mountain. Man Nan Lao Zhai is home of Lahu minority. There are very few small trees in the tea gardens, most of the tea trees are really old, which have lived for several hundred years. We picked out the first picking tea in late March before the rains came. Silver and fat buds, dark leaves, strong aroma. The taste is rich, oily and full in mouth, bitter as Hekai is, aftertaste is fast and sweet. This tea come from the...

An old arbor Menghai blend. Thick body, lingering kuwei [pleasant bitterness], and plenty of oomph. This tea is a continuation of last year’s New Amerykah. The blend is slightly different, focusing more on sweetness and body than on bitterness.

This spring we bought entire collection of puerh teas from Cha Wang Shop produced in 2015 and we are slowly drinking through it. The collection consists of 6 puerh cakes in the size Xiao - 200g:

This tea is from Jingmai Da Zhai, grown in Da Ping Zhang area, and it is considered to be of the finest Jingmai tea available on market. We took few kilos of this Huang Pian to Kunming, where some of it we offer as loose leaves and rest will be pressed into the cakes. This raw puerh is the highest selection of older tea leaves ( Huang Pian - yellow leaves, or Da Ye Zi ). The older leaves, coming from the hundred year's trees, become bright yellow, red or orange tinted. The tea workers sort...

The LaoManE rules over this autumn teas. In this village you may find really bitter tea and also sweet teas as the villagers call it. This one is something from the first and second too, very balanced and drinkable from it's very fresh state. Masterly picked and made maocha makes a great tea, made by a very skillfull and modest buddhist monk. A tea that comes with its sharp edge, a fruity center and very well defined taste.

This puer tea cake is made from a 2013 pure Spring blend of gushu [old tree] material from the Menghai region, heavily weighted with Bulang region material taken from forest areas (as opposed to old growth from old tea gardens) . Intense kuwei [bitterness] and potency that will not disappoint lovers of brute strength. We promise. The total production of this tea was under 30 kilograms. 357g Cake

The Naka king makes its way with a robust and specific taste even in the autumn season. Very powerful tea that despite it's overwhelming strengh makes you calm and quiet. Sweetish and very pleasant aftertaste. Nicely made leaves are visible from the first sight, strong stalks and veins are apparent in this high mountain gushu pu-erh tea.

This cake is made from high quality gushu leaves sourced from Luo Shui Dong 落水洞 - a famous puer producing village in Yiwu. The farmers here are primarily Han ethnicity, known for their excellent hand-processing technique. This early spring tea produces is a clear bright yellow liquor, with a sweet, buttery mouthfeel. Because it is easy to drink when young, Luo Shui Dong is a good entry point for those new to sheng (raw) puer, or those who don’t like bitter or astringent flavors.

This cake is one of the "four cakes set(Yiwu, Manzhuan, Menghai and Yibang)"which were produced by master Shi Kun Mu. Cakes have the same wrapper but different seal which is the name of mountain. Taiwanese master Shi Kun Mu is famous tea producer of highest quality ancient arbor puerh teas. He selects the materials personally and monitors production process from beginning to end. This cake is made of pure spring acient arbor tea from Yibang mountain. Yibang mountain is one of...

The mao cha were picked on the same day from the same tea garden. Light yellow liquor with rich scents of wildflowers; approachable, with a soft, smooth mouthfeel; fresh, delicate taste. This excellent sample will help to know the taste of Hekai tea.

„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory), so in case you see the 2001 BGT paper wrapper looks different. This tea is made by a dayi employe on a special request from Taiwan. Material is ancient tea trees, I would say gushu at very high rate. Taste is nicely aged, fine and smooth but still could move forward as there is still bitterness that will in next years transform to sweetie tones. Storage in Guangzhou...

This tea is collected from ancient, wild trees on Wuliang mountain. These are truely wild trees, that haven't been planted by humans and average around 800-1000 years old. The leaves naturally have honey like characteristics in the taste and aroma, which lends them very well to being made into hongcha (Red/Black tea). I find it difficult to get excited by many hongcha - the oxidisation often seems to mute many of the characteristics of teas that I find most enjoyable. This one...