Yiwu is famous for its cooling foresty Pu'er, and this cake is no exception. Notes of fresh mint and cardamom show the best of classic Yiwu with extra nuance and complexity of tulsi, juicy muscat grape and a deep rye flavor. This depth comes from the "yuanshengtai" designation which means that the tea was harvested in a balanced ecosystem with forest cover and wild plants left intact.

Gong Ting shu pu’er is pressed from delicate downy buds for a uniquely sweet profile. This Menghai pressing is unique among gong ting style for its incredibly clean light and floral qualities. Often buddy material means a certain heaviness on the palate, but not here. This is a beautiful fruity cake with spice and vanilla aftertaste that stays light on its feet.

This organic-certified pu'er cake from Li Ming Chen Workshop carries their Ba Jiao Ting mark, a designation of their finest pressings. The old tree leaf material combined with over a decade of aging makes this a deeply complex, richly-spiced tea, packed with minerality and depth.

This refreshingly crisp Shu Pu'er from the smaller Zhi Chun Feng Workshop was picked in 2015 and pressed in 2019. The beautiful mix of golden downy buds and deep dark tender leaves makes for a perfect balance of deep fruity undertones, foresty sweet spice, and savory biscuit bread qualities. The aftertaste has a slightly cooling quality that is sure to get deeper with age.

This iconic big leaf sheng Pu'er has over 15 years of age for a deep, rich, incredibly complex flavor and texture. Big leaf Pu'er is going through a renaissance in Yunnan right now as more farmers recognize the crisp, sweet textural quality that big leaves can bring to a Pu'er cake. The large leaves were mostly shunned in the early 2000's in favor of "prettier" buds, so this cake is a rare find- part of Wang Yanxin's cellar collection. We first tried this cake in 2008, and the transformation is incredible. The tea is deeply spiced and cooling, with a tingling textural quality.