This tea has surrendered to time and humidity creating a well stored, aged Gushu with complexity.
This tea is in a really good place right now. A balanced semi aged Mengku!
Early Spring leaves. Powerful but sweet with slight stone fruit.
The most famous Puerh tea recipe and a reliable cake to age well.
Cha Qi by name, Cha qi by nature!
A very nice example of aging Purple tea.
A strong and interesting 100g Raw Puerh cake with lingering syrup sweet aftertaste.
A Gushu blend of 7 Yiwu mountains.
BIG peach/apricot stone-fruit notes. A high level material Bulang production
Soft and balanced with slightly sweet/fruit aroma.
Subtle tonic water texture, lower bitterness & herbal/floral aftertaste and returning sweetness.
2012 material, Sweet aroma & peach sweet flavour. a bargain Yi Wu area cake!
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