The Gongting leaf grade is known for offering layered flavors and rich aromas. Our Red Horse cake was pressed in the Year of the Horse (2014) after harvesting this small leaf cultivar in 2013. Lot Notes. Cake is a ripe or Shou Pu-erh, a 100-gram...

Leaves open to rich, full-bodied, smooth aromas and flavors of deep earthy sweetness and notes of cocoa. A rich and full-bodied Shou Pu-erh offering. Lot Notes. Tea was grown in Zhengwan village, in the Simao District. This is the 2nd year...

Grown organically, this Wu Liang Mao Cha offers floral, sweet notes, earthiness, and a refreshing astringency in the finish.  Lot Notes.  Sun-dried, the leaves steep to herbaceous notes and some fruitiness. Tea Facts. Elevation of te farm is...

A ripe or "cooked", Shou style Pu-erh cake from the Cangyuan area of Yunnan Province. Cake is 357 grams of texture-rich leaves. Cake was processed using the "Wo Dui" method - a process whereby the leaves are steamed and then stacked to hasten the...

A green or Sheng style Pu-erh cake made in the Cangyuan area of Yunnan Province. Farm is located on Wa Mountain at an elevation of 2200 metters. This is a region inhabited by the Wa ethnic minority. Morning plucking sessions begin early in the day and...

Produced by a small tea factory near the village of Danjian, Yunnan Province. Mao Cha was harvested April 2019. The factory is small and rustic, located near the top of a mountain, with tea trees spread across the mountain slope. Tea was processed in...

10% discount when you order 3 or more. Our Imperial Leaf is a "cooked" or ripe Pu-erh tea made with fully fermented leaves. Grown in Yunnan Province, we selected this leaf style and did not mill it to better preserve its natural flavors. These...

Free Shipping automatically applied at checkout. These are teas that have traveled with merchants, nomads and lover's of tea for centuries. Pu-erh, varietal Camellia assamica, is processed to a myriad of shapes and styles. Our sampler offers two...

Premium grade, ripe Pu-erh leaf, infused with petals of Chrysanthemum flowers, are pressed into a small bird's nest-like shape or nugget. The leaves and Chrysanthemum flowers are sun-dried, steamed and then shaped.  A traditional blend and long...

Camel's Breath - never bitter, only stronger! The name suggests much of what makes this tea so popular. Its taste reminiscent of a barn yard; scent of a forest floor after a rain storm; earthy, mushroomy - all have been offered in pursuit of an apt...

Grown in the Cangyuan area, of Yunnan Province. our organic Small Leaf is a "ripe" Pu-erh. Leaves open to a rich, clean, mushroom-like aroma, offering a full-bodied cup, rich in flavors - an excellent choice for an invigorating breakfast beverage...

Large leaves from the sub varietal Camellia assamica, locally known as Yunnan Big Leaf, are the source for our lot of Imperial Pu-erh. Typically made in the warmer summer months when the higher temperatures will assist in the fermentation process, the...

A well-made, ripe or "cooked", high-mountain Pu-erh, grown in the Cangyuan area of Yunnan Province.  Known as Heicha in China.Lot NotesThe leaves are a rich brown-red color, uniform in size; a mix of leaves and stems that create plenty of body and...