Pu-erh

The farmers choose the highest grade raw materials to make this tea. The word Palace in its name mean highest grade and it is based on a grade which was supplied to the Imperial Court during Han Dynasty more than 1,800 years ago. The aroma of the tea is like sweet rice, and it has a delicate, soft taste, thick in the mouth and with a rich rice-sweet aftertaste.

This tea comes from Weidong village in Bulang Shan which is a large area that covers the South West of Xishuangbanna, all along the Burmese border. The village is established in the middle of a flatland at the altitude of 1700 m, surrounded by hills on all sides. The farmers grow rice in the fertile soil of the plain while tea was planted all around the village on the high grounds.

It has a light mouthfeel at the beginning and gets more and more intense. The bitterness is medium and pleasant, astringency is medium. You will be surprised by the intensity of the Huigan, the tea trees are 150-200 years old. The sweetness is heavy and the fragrance is typical of Bulang tea: subtle but high on emotions. 

The farmers choose the highest grade raw materials to make this tea. The word Palace in its name mean highest grade and it is based on a grade which was supplied to the Imperial Court during Han Dynasty more than 1,800 years ago. The aroma of the tea is like sweet rice, and it has a delicate, soft taste, thick in the mouth and with a rich rice-sweet aftertaste.

Our premium 100 g Tuo Cha are made from Simao fermented ripe Pu-erh. They are based on seed growing Yunnan big leaf mixed cultivar Qun Ti Zhong. The brewed liquor is a lovely deep red color and the flavor is rich, sweet and smooth. This is a great drink for a dry throat , after a heavy meal, or just for enjoyment alone! Our ripe Pu-erh teas are well-known for their balanced flavor, sweet after-taste and complex flavor. A great choice for an everyday drinking ripe pu-erh tea.

The material for this amazing Sheng Pu-erh comes from Gu Shu trees in Bai Ying Shan (2019). You can expect something special. The dried leaves have a fair aroma of apricot fruit. Flavour is typical Baiying, sweetness, mineral notes, a sweet aftertaste that carries and a smooth consistency.

Our Bing Dao Sheng Pu-erh Cake (冰岛生饼) is a raw pu-erh cake that comes from Bing Dao (冰岛) Village located high in the mountains not far from Mengku.  The 200 g cakes are hand pressed from leaves picked from ancient arbor trees grown at an altitude over metres. These are fully grown tall tea trees that are 200-300 years old and being of this age are very suitable for producing high quality sheng pu-erh. Cake releases a pleasant fruity aroma. The clear and bright golden liquor has a light fruity aroma. The taste is smooth, with fruity plum and creamy cereal notes. There is already a good amount of sweetness in this tea even though it has not been aged for a long time.

Our premium mini tuo cha are made from Simao fermented ripe pu-erh. These are about 4-5 grams each. They are based on seed growing Yunnan big leaf mixed cultivar Qun Ti Zhong. The brewed liquor is a lovely deep red color and the flavor is rich, sweet and smooth. This is a great drink for a dry throat , after a heavy meal, or just for enjoyment alone! Our ripe Pu-erh teas are well-known for their balanced flavor, sweet after-taste and complex flavor. A great choice for an everyday drinking ripe pu-erh tea.

This cake is based on sun-dried arbor material from Matai 马台乡 village in Lincang. Two leaves and one bud were picked up in early April. Medium stone pressed in a local small factory. Intensive and typical fragance of Mengku teas. The tea soup is golden and clean, thick and full, stimulating in mouth and throat. Very pleasant tea with excellent quality/price ratio!

Premium version of the classic Colorful Phoenix Tea tuo cha. Aged in Simao area since 2014 has given this a warm honey-like sweetness that only Southern Yunnan storage conditions can provide!

We were happy to be able to have sourced this incredible Mao Cha. The material come from Gu Shu trees in Bai Ying Shan (2019). You can expect something special. The dried leaves have a fair aroma of apricot fruit. Flavour is typical Baiying, sweetness, mineral notes, a sweet aftertaste that carries and a smooth consistency. That’s all good! It’s the feeling of this tea that’s truly special. The feeling itself is extremely meditative, not harsh or energetic but quite aggressive and forceful in its relaxing nature. Simply put, very intoxicating Cha Chi experience.

The farmers choose the highest grade raw materials to make this tea. The word Palace in its name mean highest grade and it is based on a grade which was supplied to the Imperial Court during Han Dynasty more than 1,800 years ago. The aroma of the tea is like sweet rice, and it has a delicate, soft taste, thick in the mouth and with a rich rice-sweet aftertaste.

Zelený Pu Er z lokality Jing Gu v prefektuře Pu Er, který osobně vybral Wing-chi Ip pro svůj výroční koláč na oslavu 20 let od založení firmy Lock Cha. Díky pečlivému zpracování a stárnutí je tento čaj již po několika letech příjemně vystárnutý, nevyváženost chuti mladých shengů vzala kompletně za své a ve srovnání s jinými čaji by tomuto i zkušený člověk hádal o 5 let více. Průzračný tmavě žlutý nálev obaluje jazyk a vnitřek úst, jeho viskozita jakoby byla vyšší než viskozita vody. V chuti cítíme špetku sladu, ořechy a med, vlhké prostředí Hongkongu vnáší do chuti velmi decentní stopu po houbách a vlhkém dřevu. Chuť je celkově velmi vyvážená, atraktivní a návyková.

Legendární Sheng z městečka Mengku (Yunnan, prefektura Lincang, okres Shuang Jiang), konkrétně z lokality Tygří plošina. Lístky pocházejí ze starých divokých čajovníků, přičemž lístky pro jeden koláč pocházejí z jednoho stromu (single tree). Čaj je známý pro svůj "huigan 回甘", specialní sladký  aftertaste, který dlouho zůstává v ústech, jak jej nazývají mistni obyvatelé "Lahu 拉祜族".