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This is an incredible cake made entirely of leaf material normally reserved for fine golden buds Yunnan Black. The buds are slowly and cleanly fermented [...]
For a few extraordinary weeks at the beginning of autumn, every wild tea tree in Qianjiazhai puts out deeply aromatic golden blossoms. In recent years [...]
Master Zhou and his students in the Qianjiazhai Dongsa Cooperative hand-carved a 100g cake stone mold for their collaboration with Verdant and selected a beautiful [...]
Master Zhou works with his students in the Qianjiazhai Dongsa Cooperative to start introducing shu pu’er fermentation and crafting techniques more widely across the mountain. [...]
This stunningly clean, rich and foresty example is crafted from pre-Qingming harvest maocha picked from one hundred to five hundred year trees. Even with only a few years of aging, it displays the clean rich complexity normally only seen on shu pu’er a decade old or older.
One of Wang Yanxin’s first collaborations all the way back in 2001 was with a Banzhang farmer’s cooperative. Over years Banzhang has become one of [...]
Wang Yanxin has been working with farmers in Yiwu for over fifteen years. She has recently partnered with the Najiao Farmer’s Cooperative to offer this [...]
Bingdao has become one of the most famous pu’er growing regions in Yunnan for its unique microclimate that tends to yield cooling lingering aftertaste. This [...]
“Yun Cha” is a collaboration between the Yunnan Agricultural Science Tea Research Institute and the Xishuangbanna Pu’er Tea Institute. Wang Yanxin has built a relationship [...]
This stone-pressed limited edition cake from Tong Qing Hao has an beautiful 20 years of age to bring out is deep rich complexity. Yiwu’s terroir [...]
The #7572 blend from Chun Hai is all about elegance and balance. While some pu’er teas push all the way in one direction, Chun Hai [...]