Pu Erh Superior
The upper class of Pu'er. The dry leaf is small, evenly rolled and belongs to superior. The scent is exactly what the right Pu'er should have, you can feel the freshness and sweetness of the Yunnan fruit trees. The taste is the sweetness of nuts, the sweetness of dried fruit, aftertaste is long, soft and pleasant.New batch of Meng Hai - in the dry leaf you can still find a 'new scent from production' which disappears after pouring and also naturally develops from the tea over time.
Yue Guang Bai “White Moonlight”
"White moonlight" - known as 'white pu-erh' - a special green (sheng) pu-erh with a difference in processing, where the leaves are allowed to fade at night after harvest, instead of in the sun, as is usual in maocha. A large proportion of dull silvery, large hairy tips gives the tea an attractive appearance.The color of the infusion is yellowish and smells mostly of herbs with a little fruit. The taste is sweet, very complex and develops with each subsequent infusion, with a bit of bitterness gradually appearing and encouraging the distinctive flavors typical of green (sheng) pu-erhas.
Long Sheng 2006 Tuocha 90g
Precisely processed Pu'er made (pressed) in the autumn of 2016 from material produced in 2006.The aroma of the tea is full and fresh, reminiscent of sweet Chinese dates and ripe fruit (Zao Xiang). The infusion is rich, full of flavor with sweet nutty to chocolate tones.The tea lacks any signs of stale, bitterness or smokyness, which are characteristic of young and especially poorly processed dark Pu'er.
Meng Hai 2017 Fang Cha 81g
Premium dark Pu'er (shu) from a young Chinese company, which cares not only about modern and pleasing packaging, but also about the high quality and careful selection of the maocha used. The tea is pressed into an easily divisible form of tea chocolate (9x 9g).The dark red infusion of the sweet aroma is smooth, full and ripe taste with nutty and woody tones, pleasantly sweet at the end.
Teanet 2012 Cha Tou Zhuan Cha 250g
Infusion of deep red color and sweet aroma. The taste is creamy smooth and yet full, complex, pleasantly refreshing and sweet with long-lasting for many, many infusions.For production, they were used for the production of pu'er of our edition from Wu Liang Shan 2012. In this case, they were more strongly steamed before compression and only then compressed. As a result, it is almost impossible to recognize the original 'tea heads' used for pressing. On the other hand, we get the maximum out of tea, because cha usually does not disintegrate on their own even after many pours.
Wu Liang Shan 2012 Bing Cha 400g
Large shu puer cake pressed from spring 2012 maocha picked on mount Wu Liang.Full and smooth, distinctly sweet with the typical taste profile of Wu Liang Mountain (well known from our own puer production of the same year).Dark red cup with a sweet fruity scent. The taste is significantly sweet, dense and round with a sweetening aftertaste on the palate. Pleasant ripe puer with good potential for further maturation.Purchased from an archive warehouse of the Wu Liang Feng Guan producer.