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Wuliangshan Gu Shu Yin Ya, "Silver Buds from Wulian Mountain", 202017.15 $
Ya Bao Yin Ya Eshen Bai Yin Shan (2020)10.43 $
Da Chao Shan Sheng Cha (2020)30.0 $
Bangdong Sheng Cha (2020)17.15 $
Dumu Sheng Cha (2020)25.72 $
Nanjin Gushu Dan Ya23.86 $
Fengqing Yesheng Dan Ya16.15 $
Lincang Dashu Sheng Cha (2020)16.15 $
Bai Yin Shan Gushu Sheng Cha (2020)41.29 $
Luo Lao Sheng Cha (2012)11.15 $
Da Shu Puer Shu Cha (2019)18.15 $
Guolao Wu Ji Shu Cha (2019)5.58 $
Degan Yi Ji Shu Cha7.29 $
Lincang San Ji Shu Cha (2018)6.0 $
Menghai Teji Shu Cha (2018)8.43 $
Гунфу Гунтин (2019)10.43 $
Luo Gongting Shu Cha (2018)8.15 $
Luo Wu Ji Shu Cha (2019)6.58 $
Chinese Puerh (also spelled Puer) tea is a very special incomparable product. It comes from the sub-tropical jungles of the Tibet foothills - an area much different from other regions of China with a distinctive climate and where natives often do not even speak Chinese. This area is widly accepted as the birthplace of tea. The original primordial Camellia tea plants do not look like bushes. The "wild mountain" qi allows for the maturation of above-ten-meter high trees with large leaves and fuzzy velutinous buds that grow and flourish for hundreds of years.
Puerh tea contains a unique set of biologically active substances. The Chinese call it “sheng qi” - the breath of life. These substances allow the dried tea to remain "alive", active for many years while acquiring new properties with age. Ripe (also called - black) Puer provides a boost of physical energy, vigor of perception, a state of mild euphoria along with an inner comfort and harmony.
This tea was known as Yin Sheng Cha 银生茶, “Green-silver tea” during the Tang dynasty (VII century). Its name changed to Pu Cha - "the tea from Puer city" 普洱 during the Mongol Yuan Dynasty (XIII century). At that time the city of Puer exported it's tea all around the world. Tea was commonly pressed into "cake" or brick form to make transportation easier. The specific Puerh production technologies have been improved over time and today there are two main Puer categories on the market: the first is Sheng Puer, also known as green Puer and the second is Shu Puer (aged Puer or black Puer).
Raw Puers generally have a toning invigorating effect. As the tea ages the taste becomes milder and rather more interesting. We do not recommend drinking sheng Puer in the evening unless you desire to stay awake until morning. This especially applies to younger teas ageg under 15 years.
Ripe Puer generally has a milder taste and effect. Commonlly the quality of the tea depends on the quality of raw materials. The bouquet of a fine black Shu Puer presents a pleasant earthy, nutty, or chocolatey flavor and velvety and deep taste. You can drink Shu Puer on an empty stomach (unlike young Sheng Puer) and even before bedtime (if aged) but the infusion concentration should be light. Contrary to popular belief the taste of black puerhs may change with time though not as significantly as it will in the case of Sheng Puer.
Both green and black Puehrs are sold in loose and pressed form.
Chinese Puer tea, as well as other categories of Chinese tea, may highly vary not only in appearance but also in quality. It is necessary to be extremely attentive to the sourcof purchace if you want to buy truly high quality Puer. Our online shop offers Puerh tea handmade at small farms located in historically significant regions of manufacture and production, famed plant sub-varieties Puerh, rare and collective Puerh and simple Puerh for an everyday cup of tea as well as Puer, made at our own production facilities in the Jinggu Mountains (Xishuangbanna tea region).
If you are a beginner in the world of Chinese tea we recommend you buy a small sample of Puer (10-25 grams) to taste a selection and make your choice. Our online shop works 24\7 and ships tea and teaware worldwide. (Read details here)
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