• handmade item

• materials: big-leaved arbor tea leaves from the village of Mangnuo

• shape: cake

• dimension: diameter 13.5 cm / 5.31 in

• weight: 200 g / 7.05 oz

This is WYMMTEA’s signature tea. Handmade with the premium first flush of 2014 spring from Mangnuo village, this sheng pu-er brews bright golden with a vegetal, minty and honey flavour and with the aroma of freshly mown grass in the morning. The tea is filled with powerful and masculine chaqi. A pronounced bitter taste lingers in the back of the tongue with hints of astringency in the initial steeps, which are slowly replaced with a honey aftertaste. The liquor is heady because of the ultra-concentrated nutrients in this tea. Each serving of this tea can last up to 20 steeps.

This single-state tea is sold nowhere else; grown only in the ancient tea gardens around Mengku, located in Shuangjiang county of Yunnan province in China, these 200 to 300-year-old trees have distinct branch shapes similar to cane or rattan. The name Tengtiao, meaning cane or rattan, was coined by Zhan Yingpei, an acclaimed scholar specializing in Yunnan tea culture.

Since the Qing dynasty, these trees have been shaped using a unique technique that trims off all the excessive sub-branches and bigger leaves, leaving only two fresh tea buds per branch. The method for growing, trimming and picking the tea concentrates all the tea nutrients within the two tea buds in every branch, creating a fragrance unseen in most pu-er. This tea’s production is very low due to special trimming and picking methods. However, the harvested tea buds are elegant and delicate, without tough stalks or old leaves. Each sun-dried tea bud is covered with very dense, fine hair that shimmers under the sun. The final product – Qizibing Cha, is presentable and highly sought after for collection.

• handmade item

• materials: big-leaved arbor tea buds from the village of Mangnuo

• shape: cake

• dimension: diameter 13.5 cm / 5.31 in

• weight: 200 g / 7.05 oz

Handmade with premium first flush leaves of 2015 spring from Mangnuo village, this sheng pu-erh brews bright golden with a vegetal, minty and honey flavour. The tea is filled with powerful chaqi and the aroma of freshly mown grass. There are hints of astringency in the initial steeps, which are quickly replaced with a honey aftertaste. The liquor is heady because of the concentrated nutrients in this tea.

Compared to our signature sheng pu-erh, Mangnuo Tengtiao from 2014 First Spring, this year’s version possesses a litter lighter fragrance and aroma. Due to an unusual rainfall in the winter of 2014, the spring buds grew a lot faster than before, resulting a milder taste in the 2015 spring harvest.

Grown only in the ancient tea gardens around town of Mengku, located in Shuangjiang county of Yunnanprovince in China, these 200 to 300 year-old trees have distinct branch shape differentiating them from the rest of the tea trees in China. The name Tengtiao "Cane Tea" was coined by Zhan Yingpei, an acclaimed scholar specializing in Yunnan tea culture. The name implies that the shape of branches of this type of tea trees is similar to cane or rattan. Since the Qing dynasty, these trees have been shaped using a special technique that trims off all the excessive sub-branches and bigger leaves, leaving only two fresh tea buds per branch. Over generations of painstaking care by the local tribes, the branches have grown long and slender, similar to the shape of cane or rattan, hence the name. The technique for growing, trimming and picking the tea, concentrates all the tea nutrients within the two tea buds in every branch, creating fragrance unseen in most pu-erh. Local tribes only pick one tea bud from each branch at a time, leaving the other one to grow for next round’s harvest. The production of this tea is very low as a result of the painstaking trimming and picking methods – many more trees are needed to collect the same amount of buds. However the harvested tea buds are very neat and delicate, without any tough stalk or old leaves. Each of the sun-dried tea buds is covered with very dense fine hair that shimmers under the sun. The final product – Qizibing Cha is presentable and highly sought after for collection.

• handmade item

• materials: big-leaved arbor tea leaves from the mountain of Jingmai

• shape: cake

• dimension: diameter 18.5 cm / 7.28 in

• weight: 380 g / 13.40 oz

Handmade with tea leaves picked from Jingmai mountain in the first spring of 2013, this sheng pu-er brews bright golden liquor with a heady orchid aroma and woody, leafy, mineral flavours, which are reminiscence of the wilderness of Jingmai mountain. Concentrated nutrients from the first spring picks of 2011 allow this tea to have a great potential to post-fermentation in storage.

In the Lancang Lahu autonomous county in southwestern Yunnan province, Jingmai Mountain has an 1800-year history of man-cultivated tea. Ancient tea gardens span an area of 18.67 sq km of land. Jingmai means “new city” in the Dai language. Jingmai mountain is considered one of the top production regions of ancient tree pu-er, even though being located outside of Xishuangbanna prefecture. Initially, there were no tea trees on the mountain. In the 7th century, the first Bulang chieftain in Jingmai village, named Bayanleng, directed his people to tea tree planting. Bayanleng was a leader of great vision. Once he explained to the tribe, “If I leave you with livestock, they may die from diseases; if I leave you with gold and silver, they will be used up; only if I leave you all with tea trees, they can sustain our descendants and will never be depleted.” His people took his word. Generations of persistence and hard work generated what we see now – mountain after mountain of ancient tea trees that rank Jingmai on the top of the world’s list for its scale, area and production of ancient tree pu-er.

• handmade item

• materials: big-leaved arbor tea leaves from the village of Mahei

• shape: cake

• dimension: diameter 18.5 cm / 7.28 in

• weight: 380 g / 13.40 oz

Handmade with tea leaves picked from Mahei village in the middle spring of 2011, this sheng pu-er brews a bright yellow liquor with a unique, delicate taste and silky texture. It is full-bodied with minimal astringency and bitterness, leaving a prolonged honey-like aftertaste that is sure to intrigue your palate.

The village of Mahei is located in Yiwu Mountain of Mengla county in Xishuangbanna autonomous prefecture. Yiwu is the biggest of the six great ancient tea mountains. The name means “the habitat of beautiful snake deity” in the local Dai language. The ancient Pu people planted tea trees in the region as early as the Tang dynasty (618-907). During the Qianlong period (1711-1799) of the Qing dynasty, Pu’er Fu (nowadays Xishuangbanna) relaxed the monopolization of the pu-er tea industry, which gave thousands of Han people the opportunity to enter into Yiwu and renovate the ancient tea gardens and expand the production capacity of pu-er tea. By the end of the Qianlong period, the tea gardens stretched for more than 100 km along the mountain ridges of Yiwu. The development of the tea industry was so fast that new villages and tea gardens emerged everywhere. The large volume of tea traded and the ever-increasing demand for more quality pu-er brought economic prosperity to the region.

Mahei village, a picturesque locale nestled in a shallow valley surrounded by forested mountains and ancient tea gardens, is a sight to behold. Home to 80 households, it is located 10km south of Dingjia Zhai and 22km west of Guafeng Zhai. The proximity of Guafeng Zhai to the China-Laos border, a mere 4 km, adds to the region's unique geographical features.

• handmade item

• materials: big-leaved arbor tea leaves from the village of Nanpo Laozhai

• shape: cake

• dimension: diameter 14 cm / 5.51 in

• weight: 200 g / 7.05 oz

This sheng pu-er, crafted from tea leaves handpicked from the Nanpo Laozhai village in the spring of 2014, brews a light golden liquor with a mild aroma of almonds. Its flavours, a delightful blend of creamy and herbaceous with hints of flowers, offer a unique and delightful taste experience that is sure to excite the palate of any tea enthusiast.

This pu-er hails from the Nanpo Laozhai village, a place rich in cultural and regional significance. Occupied by the Lahu minority group, Laozhai means “old stockade” in Chinese. Nanpo is one of the five villages governed under the Bingdao Cunweihui in Mengku County. It is on the west-bank mountains of the Nanmeng River that runs through this region. The oldest existing human-cultivated tea tree garden in Mengku County is in Nanpo Laozhai, which is 5 km from the renowned Bingdao Laozhai village. Even though it did not receive its neighbour’s widespread fame and attention, it holds its own by providing unique flavours. These differences in the soil components and regional climate in each village create distinct tea flavours, a testament to the rich cultural and regional diversity of tea production that we appreciate and respect.

• handmade item

• materials: big-leaved arbor tea leaves from the mountain of Kunlu

• shape: cake

• dimension: diameter 18.5 cm / 7.28 in

• weight: 357 g / 12.59 oz

Handmade with tea leaves picked from Kunlu mountain in the spring of 2010, this sheng pu-er brews golden-yellow liquor; it gives a smooth mouthfeel and sweet aftertaste.

Kunlu Mountain is located within Ning’er Hani and Yi autonomous prefecture counties in Pu’er City. Kun means “valley,” and lu means “sparrow” in the Dai minority group’s language; together, Kunlu means a valley inhabited by sparrows. Kunlun Mountain sits at the end of the Wuliang mountain range, where the Lancang and Honghe Rivers divide. Kunlu Mountain’s altitude ranges between 1410 and 2271 meters and is considered one of the higher mountains within the Pu’er city region. A combination of early-cultivated and wild-grown trees forms the ancient tea tree forest, which covers 6.75 sq km on the mountain.

Kunlu Mountain once served as an imperial tea garden for the Qing emperors for over 200 years. After the successful bureaucratization of Cheli Xuanweisi in 1729, E’ertai (Ortai), the governor-general of Yunnan-Guizhou-Guangxi tri-province, established a tribute tea factory in Ning’er village, Pu’er Fu (known nowadays as Xishuangbanna). Every year, the villagers send the best and most delicate tea buds harvested from Kunlu Mountain in early spring to this factory. The workers carefully pressed the processed tea buds into shapes or processed them into a paste. These products were carefully supervised by feudal officials and guarded by soldiers and were finally presented to the Qing emperors after a 6-month, 4100-km route done solely on horseback.

• handmade item

• materials: big-leaved arbor tea leaves from the village of Guafeng Zhai

• shape: cake

• dimension: diameter 14 cm / 5.51 in

• weight: 200 g / 7.05 oz

Guafeng Zhai, nestled in the Yiwu mountain of Mengla County, is a place of wonder. This stockade village, home to nearly 1000 residents of the Yao and Miao ethnic groups, is a mere 4 kilometers from the China-Laos border. The surrounding primeval forests, spanning around 50 sqkm, are dotted with ancient tea trees. These trees, with their thick canopy, grow at a leisurely pace, basking in the unique climate that nurtures a tea with a solid chaqi, a soft, sweet aftertaste that evokes memories of the tea mountains and fields.

Yiwu Tea Mountain is next to the China-Laos borders. With an area of 750 sqkm, it is the largest of the Six Great Ancient Tea Mountains. "Yiwu" is derived from the local Dai language, meaning "where the beauty snake lives", as there was once a place named "cave of the speckled snake."

Because of its vast area, Yiwu is also called the Yiwu Tea Region. Yiwu's Zhengshan Mountain, Mansa Mountain, and Manla Tea Mountain constitute the Yiwu Tea Region. Tea cultivation in this region started as early as the Tang dynasty  (618–907 AD) by the ethnic groups of Bulang, Wa, and Hani. The Mansa Mountain preserves the oldest cultivated tea garden of the entire Six Great Ancient Tea Mountains, located at Yishanmo. The ancient cultivated tea trees measure 150cm in circumference, reaching over 20 meters tall.

• handmade item

• materials: big-leaved arbor tea leaves from the Dong Banshan (Ma’an mountain)

• shape: cake

• dimension: diameter 11.5 cm / 4.53 in

• weight: 100 g / 3.53 oz

Handmade with tea leaves picked from Dong Banshan in the spring of 2014, this sheng pu-er has a high floral fragrance similar to that of jasmine flowers, with fairly subtle intricacies in its taste. It is represented by its initial vegetal taste, which soon transfers to a honey flavour. It is a great tea to enjoy daily. This piece of pu-erh cake has been stacked and wrapped in bamboo sheaths. Discoloration or fibres may be present on the edges of the paper wrapper, which are natural residues from the inside of the bamboo sheath and do not affect the quality of the product.

Mengku town, nestled in the most northern region of Shuangjiang County, under Lincang City in southwestern Yunnan, is a place of unique geographical features. Its total area of 475.3 sq km is characterized by two mountains, one river, and one flatland. The Nanmeng River flows gracefully between the Ma’an and Bangma mountains. Ma’an Mountain, also known as Dong Banshan, sits on the river’s east bank, while Bangma Mountain, or Xi Banshan, is on the west bank.

• handmade item

• materials: big-leaved arbor tea leaves from the town of Mengku

• shape: brick

• dimension: 14 x 9 x 2 cm / 5.51 x 3.54 x 0.79 in

• weight: 200 g / 7.04 oz

Handmade with tea leaves picked from Xi Banshan in 2014, this well-balanced sheng pu-eh is represented by its initial vegetal taste, which soon transfers to a comforting honey flavour. It is a sheng pu-er that can be easily enjoyed, offering daily relaxation and comfort.

Mengku town, nestled in the most northern region of Shuangjiang County, under Lincang City in southwestern Yunnan, is a place of unique geographical features. Its total area of 475.3 sq km is characterized by two mountains, one river, and one flatland. The Nanmeng River flows gracefully between the Ma’an and Bangma mountains. Ma’an Mountain, also known as Dong Banshan, sits on the river’s east bank, while Bangma Mountain, or Xi Banshan, is on the west bank.

The name huangpian means “yellow leaves” in Chinese. The picking standard of pu-er tea is 1 bud, with up to 3 leaves; on rare occasions, it goes up to 4. The smaller and suppler tea buds are easily rolled into cord-like strands during the initial processing, whereas the bigger and broader leaves aren’t. As a result, the shape of the 3rd and 4th leaves is not ideal. For the best aesthetics of the final product to the consumers, tea farmers usually filter out these bigger leaves so that the remaining ones are neat and consistent when pressed into bing or disks The tea farmers often keep these bigger leaves, which are less common on the market. Unknown to the general public, these larger and plumpish leaves are more flavourful and sweeter as they have been grown on trees longer. Laohuangpian undergoes the same production method as sheng pu-er and retains the same quality. This tea is worth trying if you wonder what the local ethnic groups and tea farmers from the Lincang region are enjoying on their own.

• handmade item

• materials: big-leaved arbor tea leaves from Daxueshan

• shape: brick

• dimension: 14 x 9 x 4 cm / 5.51 x 3.54 x 1.57 in

• weight: 500 g / 17.64 oz

Made with tea leaves picked from Daxueshan in 2014, this sheng pu-erh appears dark olive green and brews bright orange liquor with a vegetal aroma, full-bodied texture and long-lasting sweet aftertaste. This tea is darker coloured and less hairy than pu-erh from other regions in Yunnan.

Daxueshan means “big snow mountain”. It is located northwest of Mengku town, Shuangjiang County, within Lincang City. It is the birthplace of Mengku region’s large-leaved camellia sinensis var. assamica. Wild ancient tea trees of up to 1000 years old cover the mountain from an elevation of 2200 to 2750 m, which puts Daxueshan at the top of the list for the world’s highest and densest wild ancient tea colonies. Due to the vast temperature difference between day and night, tea trees on Daxueshan come with more sparsely distributed leaves, sometimes producing more huangpian.

The name huangpian means “yellow leaves” in Chinese. Some also call it laohuangpian, meaning “old yellow leaves”. Tea farmers filter out bigger leaves during production so that the remaining ones are neat and symmetrical when pressed into bing. Laohuangpian undergoes the same production method as sheng pu-erh and possesses the same quality. Unknown to the general public, these larger and plumpish leaves are more flavourful and sweeter as they have been grown on the trees for longer. This tea is worth trying if you wonder what the local tribe and tea farmers in the Lincang region enjoy on their own.

• handmade item

• materials: big-leaved arbor tea leaves from Bingdao Laozhai

• shape: brick

• dimension: 14 x 9 x 2 cm / 5.51 x 3.54 x 0.79 in

• weight: 250 g / 8.82 oz

Handmade with tea leaves picked from Bingdao Laozhai in 2014, this sheng pu-erh brews a bright golden liquor. It has notes of cut hay and earth in its aroma, complimented with almond and buttery flavours.

We were lucky to obtain some of this huangpian, which gave insights into the highly sought-after Bingdao Laozhai sheng pu-er. Bingdao Laozhai is a place renowned in the Yunnan tea industry. Due to its premium quality, rich history, high reputation and limited supply, pu-er from Bingdao Laozhai has always been popular. Because of that, the price of pu-er from this village would go into the thousands.

These huangpian are picked from the same ancient trees as the standard pu-er from Bingdao Laozhai, the only difference being that it is less aesthetically pleasing; the bigger leaves (huangpian) are filtered out so that the remaining leaves are neat and symmetrical when pressed into cakes. The tea farmers often keep these bigger leaves for personal consumption, and they are rarely found in the market. Even though huangpian does not have the tidy appearance of its counterparts, it possesses similar taste characteristics. In fact, it is sometimes considered more flavourful as the leaves spend extended periods growing on the trees, offering a unique taste that is worth experiencing.

The name huangpian means “yellow leaves” in Chinese. The picking standard of pu-er tea is 1 bud, with up to 3 leaves; on rare occasions, it goes up to 4. The smaller and suppler tea buds are easily rolled into cord-like strands during the initial processing, whereas the bigger and broader leaves aren’t. As a result, the shape of the 3rd and 4th leaves is not ideal. For the best aesthetics of the final product to the consumers, tea farmers usually filter out these bigger leaves so that the remaining ones are neat and consistent when pressed into bing or disks The tea farmers often keep these bigger leaves, which are less common on the market. Unknown to the general public, these larger and plumpish leaves are more flavourful and sweeter as they have been grown on trees longer. Laohuangpian undergoes the same production method as sheng pu-er and retains the same quality. This tea is worth trying if you wonder what the local ethnic groups and tea farmers from the Bingdao village are enjoying on their own.

• Region: Yunnan

• Production method: Handmade

• Fermentation level: High

• Caffeine level: Low

• Aroma: Jasmine rice

• Flavour: Honey

• Colour: Maroon

• Format: Loose

Discover the unique allure of shou pu-er, a tea that brews a captivating dark red liquor with a honey flavour and jasmine rice aroma. Tea stems are hand-picked from piles of fermented shou pu-er. Historically, pu-er tea has been manufactured in compressed forms such as disks, balls, mushroom shapes, etc., so they are easy to carry around. In ancient times, people in Yunnan traded their tea with horses from Tibet; these compact shapes facilitated transportation on horseback along the tea-horse routes. It is essential to allow a certain amount of tea stems in the compressed tea to maintain the tiny air bubbles within the tea, facilitating the natural post-fermentation that continually renders the rice-milk-like smoothness and sweetness characterizing the flavours of shou pu-er. Stems serve as gateways for leaf nutrients and have similar, if not more, flavors than leaves.  

Shou pu-er is produced by implementing the modern pile-fermentation technology known as wodui on maocha. The wodui process allows enzymes to react with polyphenols, sugar, and protein from the leaves and stems in an environment with controlled humidity and temperature, which adds milk-like smoothness and sweetness to the flavours of the tea. Shou pu-er has a warming property that makes it easy on the stomach. The tea demonstrates a broad spectrum of health benefits, including lowering cholesterol, breaking down grease and promoting healthy weight loss.

• Year: 2015

• Region: Yunnan

• Production method: Handmade

• Fermentation level: High

• Caffeine level: Low

• Aroma: Dried dates, caramel

• Flavour: Round, heady

• Colour: Burnt orange

• Format: Loose

Shattered Silver is an ultra-compressed form of shou pu-er. It earnes the name from its resemblance to the shattered silver ingots once used as currency in ancient China.

Chatou means “tea nuggets”, which is the clustered tea produced during the fermentation process of shou pu-er. The massive pile of tea is turned occasionally to reduce the high temperature and prevent over-fermentation. Such turning motion causes tea leaves to release pectin, which acts like glue that agglomerates the leaves within the pile to form nuggets or chatou. Due to weight, the nuggets at the bottom of the fermentation pile are pressed more tightly. Their fermentation level is higher. These small and compact chatou are then hand-picked, cut and polished to become the shattered silver. One batch of the fermentation process produces 1-1.5% of chatou by weight, and less than 0.25% shattered silver.

Tea leaves high in sugar and pectin form nuggets more easily. Compared to loose-leaf shou pu-er from the same batch, chatou has a higher fermentation level with a higher sugar level, therefore producing richer liquid. Shattered silver is even more ripe than chatou, hence its darker colour and denser texture. Shattered Silver has a smooth, warm mouthfeel and honey-like taste filled with dates and glutinous rice.

• Year: 2018

• Region: Yunnan

• Production method: Handmade

• Fermentation level: High

• Caffeine level: Low

• Aroma: Sticky rice, dried dates, caramel

• Flavour: Round, heady

• Colour: Burnt orange

• Format: Loose

Shattered Silver is an ultra-compressed form of shou pu-er. It earned the name from its resemblance to the shattered silver ingots once used as currency in ancient China.

The leaves of an herbal plant indigenous to Mengla county in Xishuangbanna prefecture, Semnostachya Menglaensis Tsui, are added to develop a basmati rice flavour that pairs nicely with the mellowness of this tea. The plant is commonly known as the “glutinous rice fragrance plant” in China. It is a traditional custom of the local Dai ethnic group to add this herbal plant to sheng and shou pu-erh to elevate the fragrance. A moderate amount of this herb helps to clear away heat and strengthen the stomach.

Chatou means “tea nuggets”, which is the clustered tea produced during the fermentation process of shou pu-er. The massive pile of tea is turned occasionally to reduce the high temperature and prevent over-fermentation. Such turning motion causes tea leaves to release pectin, which acts like glue that agglomerates the leaves within the pile to form nuggets or chatou. Due to weight, the nuggets at the bottom of the fermentation pile are pressed more tightly. Their fermentation level is higher. These small and compact chatou are then hand-picked, cut and polished to become the shattered silver. One batch of fermentation process produces 1-1.5% of chatou by weight, and less than 0.25% shattered silver.

Tea leaves high in sugar and pectin form nuggets more easily. Compared to loose leaf shou pu-er from the same batch, chatou has a higher fermentation level with a higher sugar level, therefore producing richer liquid. Shattered silver is even more ripe than chatou, hence its darker colour and denser texture. Shattered Silver has a smooth, warm mouthfeel and honey-like taste filled with dates and glutinous rice.

• handmade item

• materials: big-leaved arbor tea leaves from Menghai county

• shape: loose leaf

This shou pu-er brews a dark red liquor with a rich honey flavour and a long-lasting jasmine rice aroma. The buds used to make this tea are harvested from the high mountains of Menghai County, located in the west of Xishuangbanna Dai Autonomous Prefecture in Yunnan province. These buds, harvested in 2008, have been post-fermented for 16 years, resulting in a tea with a richer aroma and a darker wine colour. The unique flavour profile of this tea, with its honey notes and jasmine rice aroma, promises a truly delightful tasting experience.

Shou pu-er is produced by applying the modern pile-fermentation technology known as wodui on maocha. By allowing enzymes to react with polyphenols, sugar and protein from tea leaves under controlled humidity, temperature and environment, it renders rice-milk-like smoothness and sweetness to the flavours of tea, which characterize the flavours of aged sheng pu-er. Loose-leaf pu-er is evaluated based on suppleness, density and lustre and is classified into golden buds, royal, gift, premium, first, third, fifth, seventh and ninth grade. Golden buds grade pu-er contains the smallest buds possible, while ninth grade contains the largest leaves. Right now, we have first to seventh grades. There is a marginal difference in the taste; the first grade has a slightly more robust and woodier flavour, while the seventh grade has a milder and sweeter flavour. The third and fifth grades fall in between the spectrum.

Shou pu-er has a warming property that makes it very easy on the stomach. The tea demonstrates a broad spectrum of health benefits, including lowering cholesterol, breaking down grease, and promoting healthy weight loss.

• handmade item

• materials: big-leaved arbor tea leaves from Menghai county

• shape: loose leaf

This shou pu-er brews a dark red liquor with a rich honey flavour and a long-lasting jasmine rice aroma. The buds used to make this tea are harvested from the high mountains of Mengla County in 2008. The leaves, carefully harvested from the high mountains of Menghai County in 2008, have been post-fermented for 16 years, resulting in a tea with a richer aroma and a darker wine colour. The unique flavour profile of this tea, with its honey notes and jasmine rice aroma, promises a truly delightful and intriguing tasting experience that will excite your senses and leave you craving for more.

Shou pu-er is produced by applying the modern pile-fermentation technology known as wodui on maocha. By allowing enzymes to react with polyphenols, sugar and protein from tea leaves under controlled humidity, temperature and environment, it renders rice-milk-like smoothness and sweetness to the flavours of tea, which characterize the flavours of aged sheng pu-er. Loose-leaf pu-er is evaluated based on suppleness, density and lustre and is classified into golden buds, royal, gift, premium, first, third, fifth, seventh and ninth grade. Golden buds grade pu-er contains the smallest buds possible, while ninth grade contains the largest leaves. Right now, we have first to seventh grades. There is a marginal difference in the taste; the first grade has a slightly more robust and woodier flavour, while the seventh grade has a milder and sweeter flavour. The third and fifth grades fall in between the spectrum.

Shou pu-er has a warming property that makes it very easy on the stomach. The tea demonstrates a broad spectrum of health benefits, including lowering cholesterol, breaking down grease, and promoting healthy weight loss.

• handmade item

• materials: big-leaved arbor tea leaves from Menghai county

• shape: loose leaf

This shou pu-er brews a dark red liquor with a rich honey flavour and a long-lasting jasmine rice aroma. The buds used to make this tea are harvested from the high mountains of Menghai County, located in the west of Xishuangbanna Dai Autonomous Prefecture in Yunnan province. These buds, harvested in 2008, have been post-fermented for 16 years, resulting in a tea with a richer aroma and a darker wine colour. The unique flavour profile of this tea, with its honey notes and jasmine rice aroma, promises a truly delightful tasting experience.

Shou pu-er is produced by applying the modern pile-fermentation technology known as wodui on maocha. By allowing enzymes to react with polyphenols, sugar and protein from tea leaves under controlled humidity, temperature and environment, it renders rice-milk-like smoothness and sweetness to the flavours of tea, which characterize the flavours of aged sheng pu-er. Loose-leaf pu-er is evaluated based on suppleness, density and lustre and is classified into golden buds, royal, gift, premium, first, third, fifth, seventh and ninth grade. Golden buds grade pu-er contains the smallest buds possible, while ninth grade contains the largest leaves. Right now, we have first to seventh grades. There is a marginal difference in the taste; the first grade has a slightly more robust and woodier flavour, while the seventh grade has a milder and sweeter flavour. The third and fifth grades fall in between the spectrum.

Shou pu-er has a warming property that makes it very easy on the stomach. The tea demonstrates a broad spectrum of health benefits, including lowering cholesterol, breaking down grease, and promoting healthy weight loss.

• handmade item

• materials: big-leaved arbor tea leaves from Menghai county

• shape: loose leaf

This shou pu-er brews dark red liquor with a rich honey flavor and long-lasting jasmine rice aroma. Full tea leaves from high mountains in Menghai County, located in west of Xishuangbanna Dai Autonomous Prefecture in Yunnan province, are harvested to make the tea in 2008. Pu-er has the potential to ferment over time, and this tea has post-fermented for 16 years since production. Post-fermentation renders richer aroma and darker wine colour.

Shou pu-er is produced from applying the modern pile-fermentation technology known as wodui on maocha. By allowing enzymes to react with polyphenols, sugar and protein from tea leaves under controlled humidity, temperature and environment, it renders rice-milk-like smoothness and sweetness to the flavours of tea, which characterize the flavours of aged sheng pu-er. Loose-leaf pu-er is evaluated based on suppleness, density and lustre and is classified into golden buds, royal, gift, premium, first, third, fifth, seventh and ninth grade. Simply put, golden buds grade pu-er contains the smallest buds possible while ninth grade contains the largest leaves. Right now we have first to seventh grades. There is marginal difference in the taste; first grade has a slightly stronger and woodier flavour, while the seventh grade has a milder and sweeter flavour. The third and fifth grades fall in between the spectrum.

Shou pu-er has a warming property that makes it go very easy on stomach. The tea demonstrates a broad spectrum of health benefits including lowering cholesterol, breaking down grease and promoting healthy weight loss.

• Year: Various years

• Region: Yunnan

• Production method: Handmade

• Fermentation level: High

• Caffeine level: Low

• Aroma: Dried dates, caramel

• Flavour: Honey, mellow

• Colour: Maroon

• Format: Loose

This chatou, a shou pu-er masterpiece, was meticulously crafted between 2008-2018 by the esteemed Master Zhuang Jingli. As the former Chief Quality Supervisor at Menghai Tea Factory, Master Zhuang’s expertise in fermentation and blending techniques is unparalleled, making this tea a true testament to her mastery. 

This shou pu-er, brewed to perfection, unveils a dark red liquor with a rich honey flavour and a lingering jasmine rice aroma. This chatou is a mixture of the ones hand-picked from wodui piles made between 2008-2018 and has been post-fermented since then, resulting in a complex and unique flavour profile. The unique flavour profile of this tea, with its honey notes and jasmine rice aroma, promises a truly delightful and intriguing tasting experience that will excite your senses and leave you craving for more.

Chatou means “tea nuggets”, the clustered tea produced during the modern pile-fermentation technology known as wodui on maocha. The massive pile of tea is stirred occasionally to reduce the high temperature and prevent over-fermentation. Such turning motion causes tea leaves to release pectin, which acts like glue that agglomerates the leaves within the pile to form nuggets or chatou. Due to weight, the nuggets at the bottom of the fermentation pile are pressed more tightly, and their fermentation level is higher. One batch of fermentation process produces 1-1.5% of chatou by weight. Tea leaves high in sugar and pectin form nuggets more easily. Compared to loose leaf shou pu-er from the same batch, chatou has a higher fermentation level with a higher sugar level, therefore producing richer liquid.

Shou pu-er, with its warming properties, is not only a treat for the senses but also a boon for your health. This tea demonstrates a broad spectrum of health benefits, including lowering cholesterol, breaking down grease, and promoting healthy weight loss. With each sip, you can be reassured that you’re not just enjoying a delicious tea, but also taking a significant step towards a healthier lifestyle. This assurance and the health benefits make it a must-have for your tea collection.

• handmade item

• materials: big-leaved arbor tea leaves from Menghai county

• shape: loose leaf

Crafted with maocha from Menghai in 2014, this shou pu-er brews a captivating dark orange liquor infused with the delightful essence of dates and honey. In comparison to our other shou pu-er from 2008, this tea is still on its journey to maturity, promising a unique and evolving flavor profile.

Chatou means “tea nuggets”, the clustered tea produced during the modern pile-fermentation technology known as wodui on maocha. The massive pile of tea is stirred occasionally to reduce the high temperature and prevent over-fermentation. Such turning motion causes tea leaves to release pectin, which acts like glue that agglomerates the leaves within the pile to form nuggets or chatou. Due to weight, the nuggets at the bottom of the fermentation pile are pressed more tightly, and their fermentation level is higher. One batch of fermentation process produces 1-1.5% of chatou by weight. Tea leaves high in sugar and pectin form nuggets more easily. Compared to loose leaf shou pu-er from the same batch, chatou has a higher fermentation level with a higher sugar level, therefore producing richer liquid.

Shou pu-er, with its warming properties, is a treat for the senses and a boon for your health. This tea offers a broad spectrum of health benefits, including lowering cholesterol, breaking down grease, and promoting healthy weight loss. With each sip, you can be reassured that you’re not just enjoying a delicious tea, but also taking a significant step towards a healthier lifestyle. This assurance and the health benefits make it a must-have for your tea collection.

• handmade item

• materials: big-leaved arbor tea leaves from the Menghai county

• shape: loose leaf

This shou pu-erh brews sienna liquor that gives out a thick aroma resembling jujube dates and jasmine rice, and a smooth and sweet taste like the rice wine.

Chatou means “tea nuggets” whereas laochatou means “old tea nugget”. It is the clustered tea produced during the fermentation process (or wodui) of shou pu-erh. During this time, the pile has to be turned from time to time to reduce the high temperature within and to prevent over-fermentation. Pectin released from tea leaves by this turning motion agglomerates with other leaves within the pile to form chatou. Compared to loose leave shou pu-erh from the same batch, chatou has higher fermentation level and nutrient contents that yields more infusions with richer liquid. This gives an impression that it is more aged, thus the name laochatou, meaning “old tea nuggets”. There is approximately only half a rice bowl of chatou to be found per 8kg of shou pu-erh.

Shou pu-erh has a warming property that makes it go very easy on stomach. The tea demonstrates a broad spectrum of health benefits including lowering cholesterol, breaking down grease and promoting healthy weight loss.

Infusion instructions: Take leaves 1/4 to 1/3 of teapot volume. For each steep, pour boiling water into teapot, and strain after 30 seconds. The first 3 steeps are used to expand and “wake up” the nuggets, and we recommend start drinking from the 4th steep.

• handmade item

• materials: big-leaved arbor tea leaves from Manzhuan mountain

• shape: loose leaf

Handmade with tea leaves picked from Walong Ancient Tea Garden, located on Manzhuan Mountain (one of the Six Great Ancient Tea Mountains) in Xishuangbanna Dai Prefecture. This black tea, with its unique black and golden slim strands, brews a bright orange liquor that carries a captivating blend of rose, honey, and malt fragrances, leaving a long-lasting sweet aftertaste that will surely intrigue your senses.

Black tea from Yunnan, commonly known as Dianhong or ‘Yunnan red’ in Chinese, is a mark of premium quality and rich heritage. The traditional production process begins with fresh leaves from ancient tea trees, which are then rolled, fermented, dried, and sieved into various grades. This fully fermented tea, considered one of China’s finest black teas, is a testament to its superior quality and the rich heritage it carries.

Walong is a small, naturally formed village belonging to the Manzhuang village, located in Mengla County. Walong village is nestled in a primitive ecological environment and is relatively lesser known due to its remote location. The villagers perform minimal maintenance of the tea trees, leaving them untrimmed and unfertilized and, at most, weeding them once or twice a year. Due to its native ecological environment and steep slopes, the village is challenging to reach since it is accessible only by dirt roads. To access the tea fields, one must ride a motorcycle, walk, and even use hands and feet to crawl and climb.

• handmade item

• materials: big-leaved arbor tea leaves from the town of Mengku

• shape: loose leaf

Handcrafted from the rare Tengtiao maocha, harvested from the ancient tea gardens of Mengku town, Lincang City, in the spring of 2015, this black tea stands out with its black and golden slim strands. It brews a vibrant orange liquor, exuding distinct rose, honey, and malty aromas, and leaves a lingering sweet aftertaste, making it a truly unique tea experience.

Black tea from Yunnan, commonly known as Dianhong or 'Yunnan red' in Chinese, is a mark of premium quality. The production process begins with fresh leaves from ancient tea trees, which are then rolled, fermented, dried, and sieved into various grades. This fully fermented tea is considered one of China’s finest black teas, a testament to its superior quality and taste.

What sets this black tea apart is not just the type of tea tree from which it is produced, but also the unique production technique. Tengtiao, meaning cane or rattan, is the name of a kind of tea tree with very distinct slender and long branches; these 200 to 300-year-old trees can only be found in the ancient tea gardens around the town of Mengku, located in Shuangjiang County of Yunnan province in China. Since the Qing dynasty, these trees have been shaped using a unique technique that trims off all the excessive sub-branches and bigger leaves, leaving only two fresh tea buds per branch for harvesting. This meticulous process, combined with the exclusivity of the trees, results in a fragrance unseen in most tea, piquing the interest of even the most discerning tea enthusiasts.