The wait is over! We are so excited to finally have these cakes in our hands (and cups). This shou Puerh comes from the Ai Lao Mountains and is delicious by itself, but its real treat is the herbs mixed into the leaves. The leaves of Nuo Mi Xiang (Semnostachya Menglaensis) literally translate to "Sticky Rice Aroma", and for a reason: they give off an aroma uncannily similar to sticky rice. Combined with the Puerh leaves, the combination is deep but uplifting, sweet yet earthen, and steeps over and over again. The liquor is a clean deep red which will keep you going for 8+ gongfu steeps. Each cake has 100g of tea, pressed loosely enough to not require a pick to break it up.
Origin: Simao, Yunnan
*wrapper art by Ali*
Plucked from wild trees growing high on Ai Lao Mountain, this loose leaf shou cha is perfect as an introduction to puerh or as a refreshing breather for the afficionado. It has been sorted to include only the tips and has an effect that is clarifying and uplifting.
The first steep yields a bright and vivid infusion, with each consecutive cup reaching deeper notes of the leaf. The mineral content of the soil is prevalent in the cup with bright, energizing notes of copper, and grounding undertones of cocoa and damp earth. The liquor has a silky mouthfeel and leaves a lasting coolness in the throat, unusual for a tea of this style.
Origin: Yunnan, China
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This loose puerh from Mangjing village is made up of leaf from several family's efforts to combine all of the old growth and feral tea growing in the mountains. The fog-covered hills are home to an incredible range of biodiversity, in which tea plants thrive in the mineral-rich soil that feeds the local ecosystem.
This tea was plucked and pile-fermented in 2015, and has been evolving in the years it has been aging. The liquor is a rich umber with a strong peat-like aroma. Each sip allows you to explore the depth and variety of flavors present in the leaf, from chocolate, to earth, wood, and notes of spice. The leaves can be re-steeped all day long and their warmth and smoothness have the effect of cultivating an inner, grounded energy.
Origin: Yunnan, China
$ 23.00 $ 28.00
This interesting tea is grown in Hunan and processed in a similar way as sheng puerh. The leaves are plucked in the spring, withered, fired, and rolled. But what sets this tea apart is the roughly 2 months of repetitive low-heat smoking that the leaves undergo afterwards. The result is a bright, energizing tea with a tannic overtone, contrasting with the earthen wood smoke that is most prominent in the first few steeps.
Plucked in 2016, the leaves have aged beautifully in bamboo baskets which have allowed the flavors to interact seamlessly. This tea has a cult following in the shop!