Puer Tea
Oxidized, fermented, and aged. Damp leaves are placed in the hot sun to wither in the manner of a green or black tea. They are then pile fermented and aged in either dry or humidity-controlled conditions for a time ranging from 4 months to many years.
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Purple Buds Mao Cha
Limited-edition. A delicate imperial-pick tea made from an uncommon purple-leaf cultivar of Yunnan tea leaf. The aroma and taste of sweet mango with the body of a Silver Needles white tea.
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Mandarin Puer
Traditional ripe puer cha packed into mandarin rinds and stored so as to take on an allure of citrus.
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2002 Mengma Sheng
Limited edition tea. The heavy taste of age and leather drapes the tongue with a subtle sweetness that follows at its end. Its brightness rests long after each sip, soaking into the spirit.
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Liu Bao
A unique and ancient tea from Guanxi, properly of the category "Hei Cha", these aged leaves produce a healthy and soothing infusion like a smooth red wine.
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Bai Ya Bing Cha
White puer is “raw”, like green puer, but mostly tips are used and the leaves are not allowed to wither quite as much.
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Qing Bing Cha
Carefully dried in the sun, steamed, and pressed into bricks, this puer offers a hearty, earthy cup.