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Yi Wu Mahei 2024 Xiaoshu sheng Bing Cha 200g

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€107,50
Green (raw) puer cake made by the Song Pin company. Harvested from approximately 100-year-old tea trees (xiao shu). The aroma combines four profiles - herbs, wood, fruit and flowers, the ratio of which gradually changes with each infusion. The taste has already lost the classic Puer freshness, on the other hand, a pronounced sweetness has already developed, which is complemented by still noticeable bitterness and acidity. These will continue to transform into sweetness and roundness over the years. The brew is full, medium-light, with light fruitiness and woodiness. The tea lasted 12 infusions, so it is suitable for sipping all day.
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Yue Guang Bai “White Moonlight”

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€12,04
"White moonlight" - known as 'white pu-erh' - a special green (sheng) pu-erh with a difference in processing, where the leaves are allowed to fade at night after harvest, instead of in the sun, as is usual in maocha. A large proportion of dull silvery, large hairy tips gives the tea an attractive appearance. The color of the infusion is yellowish and smells mostly of herbs with a little fruit. The taste is sweet, very complex and develops with each subsequent infusion, with a bit of bitterness gradually appearing and encouraging the distinctive flavors typical of green (sheng) pu-erhas.
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Bada 2017 Gushu Bing Cha 100g
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Bada 2017 Gushu Bing Cha 100g

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€39,56
A green (sheng) pu-erh cake pressed from the leaves of wild old tea trees. A mixture of maocha from trees aged 150 and over from the wider Ba Da mountain region. Carefully selected trees harvested only once a year in the spring. Relatively strong and refreshing, clean taste with pleasant tones. At the end with a distinctly sweet taste which gradually deepens and develops. Bada teas are often compared to Bulang teas, only they have a thinner, fresh taste and a unique aroma. The tea has great strength, lasts many infusions (you can boldly enjoy it throughout the day) and has great potential for further maturation. Excellent now but in 5-10 years (and later) it will still be more delicious and better!
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Wu Liang Shan 2012 sheng Bing Cha 400g

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€42,57
Pressed large raw puerhu cake (shengpu) coming from Wu Liang mountain spring production of 2012. Dark-yellow dense infusion with a distinctly fruity aroma. Full, fruity taste with sweet fruit aftertaste. Still very strong, but already slightly matured and aged pu-erh with great potential for further maturation.
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Maocha 2023

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€4,30
Green (sheng) pu-erh or even better maocha from the southern areas of Yunnan. Large leaves (Da Ye) smell thin and very fresh. Tea has traditionally been dried in the sun, without accelerated modern drying in the oven, and therefore does not contain the slightest hint of unpleasant smoked. The taste is very delicate, sweet and, unlike classic green pu-erhas, it doesn't even have many fruity tones. You will find in it rather light sweetness and freshness, floral tones and long-lasting sweet gentle aftertaste.
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Lao Mao Cha 1992

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€10,32
Mao Cha from 1992 is a successful Pu Erh with a taste of quality, naturally matured Mao Cha. The aroma and taste are typically sweetly earthy, the taste is slightly smelled of dried fruit. The tea does not have roasted tones (quality production process) and is very delicate. Infusion of dark orange to red color, sweet with a long refreshing aftertaste.
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Manufacture process of raw puer 生普洱 tea:

Withering: Freshly harvested tea leaves are spread out to wither in a well-ventilated area. This process allows the moisture content of the leaves to reduce and prepares them for the next step.
Fixation/kill-green: The withered leaves are then quickly heated/selfsteamed in a pan to halt any enzymatic activity and to remove any residual moisture. The tea leaves are carefully monitored to avoid over-frying or under-frying.
Rolling: The withered tea leaves are rolled, either by hand or by machine. Rolling breaks down the cell walls of the tea leaves, releasing enzymes and initiating the fermentation process.
Sun-drying: After rolling, the tea leaves are spread out in the sun to dry. Sun-drying helps to reduce the moisture content in the leaves and allows the leaves to absorb some of the natural flavors and aromas of the environment. The drying process can take several hours or even days, depending on the weather conditions.
Pressing: The dried tea leaves are then lightly steamed and compressed into cakes, nests or bricks using a traditional or hydraulic press. The pressing step helps to compact the tea leaves and create a unique flavor profile that is highly sought after by Puer tea connoisseurs.
Storage: The compressed Pu`er tea is then stored in a cool, dry place with clean air to age naturally over time. This aging process helps to develop the tea’s complexity and depth of flavor, and it can take years or even decades to reach its full potential.

Health benefits:

Digestive health: Raw Pu`er tea contains probiotics and enzymes that can help improve digestion and aid in the absorption of nutrients.
Weight loss: Raw Pu`er tea has been shown to help boost metabolism and reduce body weight, making it a popular choice for those looking to lose weight.
Heart health: Raw Pu`er tea contains compounds that can help lower blood pressure and cholesterol levels, which can reduce the risk of heart disease.
Anti-inflammatory: Raw Pu`er tea has anti-inflammatory properties that can help reduce inflammation in the body and improve overall health.
Antioxidant: Raw Pu`er tea contains high levels of antioxidants, which can help protect the body against damage from free radicals and reduce the risk of chronic diseases.