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Bulang Old Tree 2011, Pu’er shu cha bing
Compressed tea, Floral Aromas, Neutral-Warm Energy, Pu'er teas, Stronger Tastes, Tea, YunnanStone Mortar Pressed Shu Cha Bing
Post-fermentation in pu’er production is like black tea processing in that it gives sweetness, roundness and body to a tea, although it is a far more specialised, time-consuming and difficult method to master. The result, however, is a shu cha possible of a far more complex and intriguing taste profile. To achieve that, we need to begin with a good raw material. That’s where the old tea tree forests in Bulang Mountain comes in. The diversity in these wild growing trees and the deep rich soils they grow in offer leaves that are not only rich in polyphenols, but also minerals and amino acids that are the prerequisites for an outstanding tea. That is why the subregion is one of the most renowned in Yunnan. Tea Hong has selected a very small workshop who respects the process so much that they even manually compress the post-fermented tealeaves using traditional style stone mortars rather than a pneumatic press. Their mastery results in a very firmly formed cha bing with a deep full body. Presenting Tea Hong’s Bulang Old Tree 2011. Handpicked first flush painstakingly post-fermented for 75 days before compression. Den matured at Tea Hong for those who want a lot from their shu cha pu’er. There are two product variants to choose from: A single discus of 357g net weight in the original paper wrap, or a traditional vending form of 7 cha bings bundled in a bamboo sleeve, net weight totalling 2.5 kg. Please click below to see either options.Rated 5.00 out of 5 -
Bada 2011, Pu’er shu cha
Denser Aromas, Fuller Bodies, Home, Neutral Energy, Pu'er teas, Tea, YunnanTraditional Premium Shu Cha :
At 1800 m elevation, the temperature difference between day and night can easily be over 15°C even on a hot summer day. That is deep in the mountains in He Song of the Bada region in Xishuangbanna. Leaves grow much slower here, accumulated in them a little bit more plant protein, and the rich minerals from the pristine mountain soils. We pick whole sun-withered leaves from these native tea trees to process and mature into our premium grade shu cha pu’er. Presenting Bada, possibly the richest, deepest, and yet roundest post-fermented tea there is. Net weight: 120 g (4.2 oz) in Kraft-alu packRated 5.00 out of 5 -
Bulang Maocha 2016, Pu’er shengcha
Home, Lighter Aromas, Neutral-Cool Energy, Pu'er loose leaf shengcha, Pu'er teas, Stronger Tastes, Tea, YunnanForest Tree Tea:
Deep in the mountains in Xishuangbanna in southern Yunnan tea trees grow wild amongst other woods and plants in Bulang Shan. Ethnic mountain people, particularly women, bring with them wood ladders and a plank for platform for plucking in tea season, perhaps as it has always been since antiquity. As a continuation of this tradition, Bulang Silver Spring is hand-processed and slow dried over wood charcoal the same way. This shengcha puer is bright and refreshing when consumed as a new tea, or can be put away for maturity. Net weight: 40 g (1.4 oz) in wide Kraft-alu packRated 5.00 out of 5 -
Cream of Pu’er 2015, naturally formed shu cha tea nuggets
Denser Aromas, Fuller Bodies, Neutral Energy, Pu'er teas, Tea, YunnanSpring Cha Tou:
During the many re-shufflings of the leaves in the post-fermentation process, some of the most tender leaf shoots with naturally higher percentage of pectin stick together, forming these small nuggets. Since they have the highest concentration of vitality substances but less bitter ones as the youngest of the leaves, ‘cha tou’ tastes smoother, sweeter and softer. Tea Hong’s top quality Cream of Puer is made only from prime spring harvests for even better taste and health compositions. A real treat for people who enjoy shu cha pu’er. Net weight: 150 g (5.3 oz) in Kraft-alu packRated 5.00 out of 5 -
Menghai Spring 2004, Pu’er shu cha
Denser Aromas, Fuller Bodies, Neutral Energy, Pu'er teas, Tea, YunnanPrivate Reserve Classic Pu’er:
Maturing of dark tea demand good scientific understanding of the process and experienced selection of initial batches. We have devised a special approach to deliver quality incomparable by others at even higher price points. Tea Hong’s Menghai Spring is prized for its dark liquor with a silkily smooth body but without being too soft. A classic representation of fine “shu cha” puer. Net weight: 100 g (3.5 oz) in Kraft Alu PackRated 5.00 out of 5 -
Imperial Golden Tip 2013, Pu’er shu cha
Denser Aromas, Fuller Bodies, Neutral Energy, Pu'er teas, Tea, YunnanMenghai Fine Leaf Classic Pu’er:
The full body and fine taste of Imperial Golden Tip is possible only because of the foundation of a fine tippy tea, a masterfully and patiently executed post-fermentation processing and a specialistic approach in maturing. A great value for the level of taste it delivers. An optimal choice for the health benefits of pu’er tea. Net weight: 100 g (3.5 oz) in Kraft Alu PackRated 5.00 out of 5
陳年普洱
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