Packaging:
Six ripe Pu-erh teas in different formats: five 30g samples and one whole 100g tuo, 250g in total. The samples come from the same lots sold in full size.
| # | Tea | Year | Format | Size | Value |
|---|---|---|---|---|---|
| 1 | Imperial Gongting Ripe Pu-erh | 2021 | Loose leaf, bud-only | 30 g | $8.15 |
| 2 | Sticky Rice Scent Ripe Pu-erh (Nuo Mi Xiang) | — | Cake, thin-pressed | 30 g | $7.50 |
| 3 | Spring Ming Menghai Ripe Pu-erh Cake | 2020 | 400 g cake | 30 g | $3.96 |
| 4 | Classic 1973 Menghai Ripe Pu-erh Cake | 2021 | 400 g cake | 30 g | $6.50 |
| 5 | Spring Lincang Ripe Pu-erh Tuo | 2024 | Whole tuo, in wrapper | 100 g | $7.95 |
| 6 | Bulang Mountain Bold Ripe Pu-erh | 2024 | Loose leaf, uncompressed | 30 g | $7.15 |
| Total | 250 g | $41.21 |
The refined one. Gongting means "Imperial Court," and it's the highest grade ripe pu-erh reaches: tender spring buds only, less than 5% of any harvest. The liquor is deep and clear, the texture unmistakably silky — a coating, liquid-silk mouthfeel that leaf-and-stem blends simply cannot produce. Aged gently in Xi'an dry storage into pure chén xiāng (陈香) with soft date sweetness.
The one people fall in love with. Real nuo mi xiang herb leaves — a native Xishuangbanna plant, never artificial flavoring — pressed together with ripe pu-erh. The result is glossy, slippery and rich in the mouth, with a warm glutinous-rice sweetness floating over the earthy base. Produced by the Tea Research Institute of the Yunnan Academy of Agricultural Sciences (founded 1938).
The everyday workhorse. Pressed in 2020 as part of the brand's 2008 commemorative series. A verified customer put it best: dried fruit and date sweetness up front, leather and bark underneath, turning toward cedar and camphor as it opens, with caramel and dark honey on the finish and a slightly oily weight in the mouth.
The benchmark recipe. Named for 1973, the year modern ripe pu-erh fermentation was born in Menghai; this cake is a 2021 pressing in that classic style. Opens malty and dark-honey sweet, then develops chocolate and aged leather, with sweetness that lingers long after the swallow.
Proof that new shou can be delicious today. A complete 100g bird's-nest tuo in its original paper — not a broken-off sample. Bright red liquor, honey and caramel sweetness from a 2024 spring harvest, silky and round with no harsh edge and zero fermentation funk.
The loud one. This is a cross-mountain blend, left uncompressed so the leaf structure stays intact. Thick body, real intensity on the attack, and the signature Bulang flip: bitterness that turns into a fast, powerful huigan (回甘).
Scan the QR code on the label for tea details and brewing instructions.
Session estimates use a fresh portion of dry tea each time. Each portion can be infused repeatedly.
استكشف فوائد شاي بوير القديمة والحديثة. يشرح هذا الدليل الفرق بين بوير الخام والناضج، ويُسلّط الضوء على أهم فوائده الصحية، ويُقدّم نصائح لتحضيره لتحقيق أقصى استفادة من فوائده.
اقرأ المزيدStart of Winter (立冬) calls for shou pu-erh: an everyday Menghai cake and a 20-year dry-stored 2005 Lincang collector's cake, with brewing notes for both.
اقرأ المزيد
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