Our Ba Da ripe brick is unusual, offering hints of sugarcane and pine in its early infusions. Tea is grown on Ba Da Mountain, not far from the Menghai township in Xishuangbanna. It cups to a deep burgundy color and is highly aromatic. Leaf size is uniform and, as a result, the taste is even. The mouth feel is full and stimulating, yet always smooth with a very pleasant afteraste. It is a medium fermentation and will continue to age well. A 250-gram brick, produced in 2007.
A well-made, ripe or dark-leaf, high-mountain Pu-erh, it was grown in the mountains near the Vietnam border along Yunnan Province. Using a traditional process - fermentation is done by a method of essentially composting the tea leaf in a loose pile. As the leaf heats up, it oxidizes and ferments developing its unique aroma.The leaf appearance is a rich, deep-brown color.A mix of broad thick leaves and stems, it has been processed to EU Standards for organic. Cups to a bright brown-red color, provides a clean, earthy taste. Tea was produced in 2009.
The earthiness of a traditional Pu-erh Tuo Cha is captured here. As its name aptly suggests, this dark or cooked Pu-erh has real strength and depth of character.Descriptors - rich, wet forest floor, hints of a barn yard - have been heard.In any event, it makes a very good cup of Pu-erh tea. Shaped into brown nuggets, each weighing approximately 5 grams, are individually wrapped in white paper. Our Tuo Cha is organic.Each nugget is a serving and will yield multiple infusions. Never gets bitter, only stronger.Produced in 2009.
Tea from the Lin Cang area is known to offer a very pleasurable taste when the fermentation is handled well. This Grade 3, ripe, loose leaf Pu-erh was made at a small factory in Yuan Xian, county of Lin Cang. The leaf is a light-to-medium fermentation so there is room for this tea to change and develop. Taste is full, offering an earthy, peat-like aroma, with a thick and sweet aftertaste. Tea was produced and pressed in 2007.
The small leaves of this 2007 Jinggu Grade One Mao Cha are deep green and tightly curled with plenty of light-colored buds. The dry leaves have an aroma that hints of licorice. Made in Jin Gu county, in the Simao prefecture of Yunnan Province, this tea is tippy, with a fresh, crisp taste with malty notes and hints of astringency that will be kept in check with a short steep. This is a delightful tasting, loose-leaf, green Pu-erh that should age well and hold its native aroma. Produced in 2007.
This is a high-grade, cooked Pu-erh. The leaf appearance is rich brown, size is small and uniform as each leaf has been worked carefully to create an even, consistent cup taste. Our Imperial is smooth and savory, offering hints of nuts and cocoa.Cups to deep, red-amber color with an underlying hardiness that will leave a rich aftertaste that can be quite appealing to coffee drinkers. Yet, it is moderate in caffeine.Be generous with the leaf, it will steep multiple times. Produced 2009 in Yunnan Province.
The leaf for this 100-gram green or "sheng" cake was harvested in the spring of 2007, stored for 4 years, and pressed into cakes in 2011. The taste is very floral and comparatively mellow for a Yongde county tea, with a mouth feel that is thick and pungent but not overpowering. The aging process brings forth subtle essences of the leaf while oxidizing, thus removing some of the typical "brutish" qualities Mang Fei mountain teas have been known to present.
Old Tea Nugget or Lao Cha Tou is a very aromatic, dark-brown nugget formed naturally from the compression and heat that occurs during the fermentation process. These nuggets were formed during the processing of Cha Wang, a rich, golden-leaf Pu-erh. "Cha Tou" are leaves that stick together then "ball up" into nuggets yielding a traditional Pu-erh beverage that is dark and sweet. The nugget will slowly open giving a number of steeps.
Our Chen Nian ripe brick is made from unusually large leaves that have beel allowed to grow to maturity. The leaves then went through a fermentation period lasting roughly 50 days. The process is timed to bring out aromatic and sweet notes while rounding out the taste. Once ready, the leaves were pressed into 250-gram bricks. Produced in 2002, this tea now offers a smooth and round taste.
Our Gong Ting ripe, "shou" tea is the smallest and highest grade for a Pu-erh leaf. The raw material was harvested in Mengku county, Lin Cang prefecture in the spring of 2009. The leaves were fermented for 48 days giving the tea a moderate fermentation level which gives the tea a strong "mouth feel" that will remind one of a raw Pu-erh but only briefly as this taste becomes rounder and deeper. With storage, this Pu-erh will improve gradually and should be one to enjoy for some time to come.
Explore Pu-erh teas! Three of China's finest - ripe, raw and pressed, the full range of Pu-erh tea tastes.
Small Leaf Puerh ( Xi Ye Pu-erh) Ripe or "cooked" Pu-erh made of small, tan–brown leaves, offers a nutty and light, earthy quality. Aroma and taste is refined, rich and warming. 2oz.
Mao Cha (Mao Cha) Arbor grown raw or "uncooked" green Pu-erh. Large brown and green leaves grow wild, taste is naturally sweet and light, hints of malt. 1.5 oz.
Camel's Breath (Tuo Cha) Rightly called "Camel's Breath", pressed 5-gram nuggets of ripe or "cooked" will steep to an earthy, forest floor taste, deep brown cup color, a rich and full Pu-erh. 2 oz.
This is a collector's issue green or uncooked tea cake. The 100-gram cake was made in 2004 with select Yin Hao or silver needle leaf and offers a very clean appearance. The "chop" or seal is embedded in the cake. This cake is astringent, very strong but with early hints of its maturing malty flavors. Cake should age slowly as the press was by machine and is quite hard. This may be one to put up for a few years.
Pressed exclusively for Silk Road Teas, our cake is made of large, white buds and deep-green leaves to create a strikingly rich, traditional-style, 257-gram cake. Raw or "Sheng", these cakes are young, offering a sweet and full taste, along with hints of the body and malty tastes that are actively fermenting within. Certainly a Pu-erh to consider for long-term storage and aging. Grown in the Six Famous Mountains region and processed in 2011.
"Small Golden Shoot" is a full-bodied, very dark leaf, "cooked" cake flecked with golden buds. Taste is rich and deep with earthy tones. Flavor that lingers is sweet, smooth and very pleasing. This 100-gram cake was made from leaf harvested in 2008 in the Simao area, Yunnan Province. Cake was pressed in 2009. Cups to clear reddish-brown liquor and will give multiple infusions. An excellent choice as a breakfast tea.
This is a rich, ripe-style, loose-leaf organic tea offering a light, earthy aroma, some nuttiness and a soft, natural sweet note. The leaves are small and tan-brown in color. It is not a deep tasting Pu-erh but has plenty of body and mouth feel. This is an excellent choice as an everyday Pu-erh. It can be brewed quite strong, with a cup color like espresso, yet it will never get bitter, just stronger. Manufactured in 2004 and grown organically.
An unusually sweet, uncooked, green cake. Perhaps it is the young leaf or the way it was processed and pressed, this cake offers a sweetness not often found in a Pu-erh. The leaves have been loosely pressed into a disk shape exposing broad, silvery needles. A young tea, it is very drinkable now, with only hints of malt or astringency. Should be an interesting drink as the cake ages.. Produced in 2005, weight is 100 grams.
