This cake is a part of our Elemental Tea Series, a four-tea set of Puerhs that is meant to examine differences in Puerhs while also connecting us to the natural world through tea.
Much like the changing of the seasons, this tea exemplifies the autumnal change of air. Harvested in the fall in Mangjing Village, this tea is a collaboration with Theasophie. Cooler season teas grow slower in the shorter days, giving them time to absorb more nutrients from the soil. This tea offers aromatic notes of fallen leaves and burnt sugar. Steeping to a soft yellow, the flavor is robust and brings an astringency that coats the mouth with a lingering hint of dried apricot.
Sheng puerh has an invigorating and cooling effect on the body. It brings our energy into our minds, sparking creativity and energizing us. When drinking this tea, notice the sensations it leaves you with. Can you feel the coolness of your breath in your throat as you breathe? Much like a refreshing breeze, this tea offers a crisp, pleasant sensation. It draws awareness to the point where the air that moves around us becomes the air within us.
Cakes can be purchased solo, in a bamboo tong of 5, or as a set in our Elemental Tea Series. *wrapper art by Ali*
This is a limited time offering that is available one month of the year. We only have 40 canisters available this year!
Translating to "Out of the Pot", Tsubokiri matcha is a special form of matcha harvested in the spring and finished in the fall. Historically, the tencha leaves were stored in clay jars which allowed the flavors to soften a bit from the intensity they have in the spring. In the Autumn, they were removed and stone ground. Now, the leaves are not stored in jars, but are still allowed to breathe under refrigeration and develop a different flavor profile. When the tencha is removed and ground in October, the resulting matcha is incredibly smooth with hardly any tannic notes. The tea is smooth and creamy and has a hint of sweetness and slightly toasty aroma. Suitable for usucha (thin tea) or koicha (thick tea). Don't miss this chance to taste this tea, once it's gone, it's gone until next year.
Currently all of our ceremonial grade matcha offerings are produced and stone-ground by Marukyu Koyamaen, a family tea business that has been growing and producing tea in Uji for over 300 years.
We are so happy to offer this tea to you. Menghai Factory has been creating shou Puerh blends that are mimicked each year with fresh leaf. This blend, called '7572' was made in 2000, and has been wrapped in bamboo and Kunming stored. The '7572' blend is made to be approachable and smooth. It is light and has an aroma reminiscent of fresh baked biscuits. The flavor is gentle and comforting with a soft, sweet finish. The leaves are loosely pressed, making it easy to break apart by hand, and each serving will be good for 5-7 steeps. We were able to secure a small amount of this tea, and once it's gone, its gone.
Origin: Menghai, Yunnan
This small leaf shou puerh is made from a blend of ancient tree leaf material across four districts in Lincang County. Fermented in 2007 and carefully aged in Kunming ever since, this tea straddles the balance between soft and bold. The aroma has notes of earth and raw chocolate and steeps a liquor that is rich burgundy with no murkiness. The initial steep is a soft introduction to the tea, with each steep reaching deeper notes. The mouthfeel is smooth washes down your throat, leaving lingering flavors of clean earth and smooth river rocks. The age of the leaves allows the tea to be steeped upwards of 10 times before losing flavor and has an uplifting effect on the psyche.
If you remember when we had this tea years ago, you will be so happy to see it back. We were able to get in touch with contacts in Lincang who have access to the same leaves we had previously, and it has only gotten better with age.
Origin: Yunnan, China