A nicely aged 2012 Xiaguan Raw Tuo Cha for a perfectly mellow raw Pu’er experience.  Produced from high quality large leaf material in the esteemed Xiaguan factory, famous for its raw tuo chas (nest shape pu’ers), outside Dali City in Yunnan, China.  This raw pu’er is fairly smooth and sweet for a raw tuo cha, but it still retains some of its raw strength.  Sweet sugarcane and damp forest notes give way to a slow building bitter finish and a slightly floral and herbal aftertaste.

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These ripe pu’er stuffed tangerines are a fun and delicious treat to jazz up your everyday tea drinking!  2016 Menghai material was masterfully processed into classic loose leaf ripe pu’er and then carefully packed into a hollowed out tangerine before curing in Yunnan for several months.  The result is a smooth and spicey flavor with a touch of sweet fruitiness.  The tea can be removed from the tangerine to be brewed or, alternatively,  the rind can be broken up and added to the brew for more tangerine flavor.

Each tangerine is approximately 25g, or just under 1oz.

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Liu Bao is a classic fermented dark tea from Guangxi.  Although technically not Pu’er because its not from Yunnan, this tea is processed very similarly to classic loose leaf Pu’er.  Harvested in 2015, the raw leaf material is withered and then “wet piled” for fermentation.  Once the desired fermentation is reached,  the tea is packed into baskets for aging.  This particular Liu Bao is from one of the oldest and most famous producers in Guangxi, the Three Cranes factory, and is a blend of several different production batches giving it a balanced and satisfying character.  The smooth, earthy aroma of the dry leaves gives way to a more pungent, sour, fermented aroma in the brewed leaves.  The tea brews dark and sweet with mild fruitiness and distinctive betel nut savoriness.  A good tea for embarking on a new adventure.

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This 2018 Menghai Hong Yun mini cake is an amazing example of high quality ripe pu’er tea production.  This recipe was originally released in 2008 for the 68th anniversary of the famous Menghai tea factory and was an immediate hit.  Produced from young, high quality Da Ye variety leaves and pressed into a firm 100g disk with the famous DaYi logo pressed prominently into the front of the cake.  The tightly pressed disk is a bit hard to break apart, but it’s worth the effort!  This tea brews dark red/black with a deep earthy aroma.  The flavor is remarkably clean for a pu’er tea with little to no fermented flavor or funk.  Notes of dark chocolate and sweet pine make way for dry, clean finish.  A great tea for reminiscing about how far you’ve come.

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This 2012 bamboo wrapped raw pu’er is a nicely aged and wonderfully complex example of quality raw pu’er.  Pressed by the famous Menghai Tea Factory in Yunnan, China’s Xishuangbanna autonomous region, from a blend of 1-2 year old raw material and then wrapped in bamboo bark for further aging.  The dry leaves have the unmistakable sweet and woody aroma of the bamboo wrapper.  The brewed tea gives a more fermented, sour aroma with a touch of floral jungle.  The flavor of the tea is strong and herbal, yet still smooth with complex notes of sandalwood, mint, and cut cedar.  A tea to simultaneously bring you back to the jungle and make you contemplate the future.

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An easily approachable loose leaf Pu’er tea manufactured outside the town of Menghai, in the Xishuangbanna region of Yunnan Province.  This is a Gong Ting grade Pu’er has a small leaf size and a high abundance of golden tips.  The tea brews a very dark reddish brown and gives off a pleasing, slightly musty, aged tea aroma.  Smooth and earthy with a dry finish, this classic tea is a mellow starter for anyone looking to break into the world of Pu’er.

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