Sui Yin Zi (also called "Broken Silver") has swept China in the last few years as a new craze, thanks to the fact that good Sui Yin Zi is impossible to over steep and can be brewed all day without exhausting the leaves. The flavor is sweet, clean, and cozy. Sui Yin Zi is not that different from Lao Cha Tou (shu pu'er nuggets), formed of individual leaf clusters that clump together during fermentation. This Sui Yin Zi is from Wang Yanxin’s longtime partners at Longyuanhao workshop, ready for further aging or drinking now.

The Nuo Mi Xiang herb is wild picked and blended with shu pu’er for a truly singular flavor experience. Imagine roasted state fair sweet corn, or just out of the bamboo steamer sticky rice. The Nuo Mi Xiang gives that sweet savory quality to really raise up the pu’er itself and show off herbaceous undertones and notes of toasted chestnut, baked apple, cedar, peppercorn, basil and tulsi.

Liu Bao Hei Cha is a unique relative to pu’er from Guangxi that gets a deep oxidation before classic fermentation technique is applied. The slow oxidation and clean relatively-dry shu pu’er style fermentation yields a deliciously rich, clean and smooth tea with sticky rice aromatics, and cooling woody foresty aftertaste.