Pu-erh Tea
Post-fermented, aged - 20 varieties.
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Sheng Pu-erh
Raw pu-erh - naturally aged over years or decades, developing complexity like fine wine.
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Shou Pu-erh
Ripe pu-erh - accelerated fermentation creates a dark, mellow, deeply earthy infusion.
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Aged Pu-erh
Vintage raw pu-erh aged 10+ years, prized for its layered depth and smooth, aged character.
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Pu-erh Tuo Cha
Compressed pu-erh in a bird's nest shape, convenient for daily brewing with a clean finish.
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Lao Ban Zhang
The king of pu-erh terroirs - Lao Ban Zhang produces the most potent, sought-after sheng pu-erh in the world.
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Yiwu
The queen of pu-erh - Yiwu produces elegant, honey-sweet sheng pu-erh prized for graceful aging.
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Menghai 7542
The benchmark sheng pu-erh recipe from Menghai Tea Factory - the standard by which all raw pu-erh is judged.
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Bu Lang Shan
Powerful pu-erh from ancient wild tea trees on one of Yunnan's oldest tea mountains, famous for intense bitter-to-sweet transformation.
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Jingmai Shan
From one of the world's largest ancient tea gardens, known for its distinctive orchid-honey fragrance and smooth character.
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Nannuo Shan
Balanced and approachable pu-erh from a mountain famous for its 800-year-old Tea King tree.
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Bing Dao
The 'Iceland' of pu-erh - ultra-premium with extraordinary cooling sweetness and hui gan (returning sweetness).
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Man Song
From the ancient imperial tribute tea gardens of the Six Famous Tea Mountains, delicate and historically significant.
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Xia Guan Tuo Cha
The iconic factory-produced tuo cha - a gateway pu-erh for enthusiasts worldwide with a distinctive smoky punch.
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Menghai 7572
The global benchmark shou (ripe) pu-erh recipe - the standard by which all ripe pu-erh is measured since 1975.
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Yi Bang
One of the original Six Famous Tea Mountains - historically the most prized origin for imperial tribute pu-erh.
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He Kai
A Menghai terroir known for wild-grown ancient trees yielding honey-sweet, camphor-laced pu-erh.
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Lao Man'e
Famous for extreme bitterness that transforms into extraordinary lingering sweetness - not for beginners.
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Purple Bud Zi Ya
An anthocyanin-rich botanical variety with naturally purple leaves, producing a distinctly fruity, mineral infusion.
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Pu-erh Lao Cha Tou
'Old Tea Head' nuggets - naturally formed during shou fermentation, prized for concentrated sweetness and durability.
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Xigui
A rising star among pu-erh terroirs - Xigui produces intensely aromatic, floral sheng with explosive sweetness and legendary hui gan.