This tea was picked from 4 large, ancient tea trees, each from a different part of the mountain range around Lao Man E village, hence the name "Four Peaks" Summer Lao Man E. The 4 trees were selected for their sweet taste, a nice counterpoint to the bitterness of our 2013 Spring or 2014 Spring Lao Man E. This is "LME light" and will challenge your preconceptions about Summer tea. It is especially good when mug or thermos steeped. This tea has been reviewed by Jakub Tomek, Elliot Knapp, and Petr Novak.
Hand picked from ancient tea trees in Mang Zhi's Imperial Tea Garden and Red Soil Hill, hand processed into maocha by Master Yang, stone pressed in Yiwu, and wrapped in paper hand made by the Dai tribe. Only 84 cakes produced.
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. Read more about Luo Shui Dong on our blog. To create a vertical tasting, buy together with our 2011 Autumn Luo Shui Dong.
This Yi Shan Mo 一扇磨 puer cake was made from early Spring buds picked from unpruned 200 year old tea trees and stone pressed in Yiwu. The leaves yield a deep yellow liquor with a thick, smooth mouthfeel. The wet leaves present a subtle aroma of sticky rice and meadow flowers. The tea is viscous, with no astringency and is a pleasure to drink.
This Jing Mai cake is made from tall, ancient tea trees growing in Da Ping Zhang tea garden, on top of the mountain at 1,700m above sea level. These gushu leaves were hand picked & processed by Blang villagers in early April, after a week of constant sunshine. Due to the excellent weather this batch of tea is exceptionally tasty. It has that characteristic Jingmai astringency in the mouth, which comes from adaptation to the high elevation, with a deep hay & floral aroma, and a gentle huigan. These cakes were stone pressed & wrapped in Yiwu by Tea Urchin. The cover depicts Belle & Eugene trying not to fall off the mountain whilst tea picking. You can read about our Jingmai tea sourcing adventure on our blog.
This batch of 200g cakes produced by "The Legend of Puer" in Spring 2011 is named "Shen Gu You Lan" 深谷幽兰 or "Deep valley orchids". The leaves come from ancient tea trees on the Mengku side of Da Xue Shan, which grow at 1,800 - 2,000m elevation. This tea has a satisfying sweetness & huigan that will stop you in your tracks.