Gourmet Puerh & Oolong teas and teaware for the connoisseur http://www.essenceoftea.co.uk/ (C) The Essence of Tea 2010 Produced from Tie Guan Yin varietal bushes growing semi-wild on the famous Li Shan mountain, this tea is unusual for many reasons. The farmer who owned these bushes died 5 years ago and his daughter who inherited the plantation was occupied with other things. This spring, for the first time since her father's death, she decided to harvest the leaves and with the help of a master producer, made some of the best high mountain oolong I've had the pleasure of trying. The taste is fresh, sweet and unmistakably similar to a high grade Anxi Tie Guan Yin, but with more depth than can be found in most. The leaves are huge and thick and have excellent endurance throughout the infusions. Grown naturally without pesticides and fertilisers, then handpicked with 1bud & 2-3 leaves. Produced from Tie Guan Yin varietal bushes growing semi-wild on the famous Li Shan mountain, this tea is unusual for many reasons. The farmer who owned these bushes died 5 years ago and his daughter who inherited the plantation was occupied with other things. This spring, for the first time since her father's death, she decided to harvest the leaves and with the help of a master producer, made some of the best high mountain oolong I've had the pleasure of trying. The taste is fresh, sweet and unmistakably similar to a high grade Anxi Tie Guan Yin, but with more depth than can be found in most. The leaves are huge and thick and have excellent endurance throughout the infusions. Grown naturally without pesticides and fertilisers, then handpicked with 1bud & 2-3 leaves. http://www.essenceoftea.co.uk/2010-Lishan-TGY 2010-07-26 16:53:05 From the same producer as our organic roasted Dong Ding's, this Taiwanese green tea displays the same exceptional purity, combined with a refreshing mouthfeel and slight hint of nuttiness. Certified organic in Taiwan From the same producer as our organic roasted Dong Ding's, this Taiwanese green tea displays the same exceptional purity, combined with a refreshing mouthfeel and slight hint of nuttiness. Certified organic in Taiwan http://www.essenceoftea.co.uk/2010-Nantou-Green 2010-07-26 16:33:29 From the same trees as last year's production, this tea displays many of the same characteristics. Very strong, very bitter and to be treated gently. This tea performs excellently when brewed with around half the leaves normally used. It does not need to be brewed strong to be enjoyed. This tea is 100% ancient arbor, from 600-800 year old trees. The strong bitterness changes quickly in the mouth, leaving a very long huigan and a hit powerful youthful qi. This area was the subject of some competition between a couple of Chinese producers, and unfortunately the ensuing price wars, combined with the drought this year, pushed up the price for the maocha. Nevertheless, for me personally, I still feel this tea offers something special, within an affordable price range for 400g of handpicked, handprocessed tea from truely ancient tea trees. From the same trees as last year's production, this tea displays many of the same characteristics. Very strong, very bitter and to be treated gently. This tea performs excellently when brewed with around half the leaves normally used. It does not need to be brewed strong to be enjoyed. This tea is 100% ancient arbor, from 600-800 year old trees. The strong bitterness changes quickly in the mouth, leaving a very long huigan and a hit powerful youthful qi. This area was the subject of some competition between a couple of Chinese producers, and unfortunately the ensuing price wars, combined with the drought this year, pushed up the price for the maocha. Nevertheless, for me personally, I still feel this tea offers something special, within an affordable price range for 400g of handpicked, handprocessed tea from truely ancient tea trees. http://www.essenceoftea.co.uk/2010-Bulang 2010-07-25 23:01:42 This very high grade Lapsang Souchong was grown with the boundaries of the Wuyi Scenic Reserve, without the use of pesticides or chemical fertilisers. The leaves are small, with a high concentration of buds, and lightly fragranced with pine smoke. The difference between high grade Lapsang Souchong, such as this, and commercial ones is huge. This is naturally smoked using pine wood, rather than cheap pine oils, and only smoked very lightly, to enhance and compliment the natural flavour of the tea rather than overpowering it with smokey flavours. This very high grade Lapsang Souchong was grown with the boundaries of the Wuyi Scenic Reserve, without the use of pesticides or chemical fertilisers. The leaves are small, with a high concentration of buds, and lightly fragranced with pine smoke. The difference between high grade Lapsang Souchong, such as this, and commercial ones is huge. This is naturally smoked using pine wood, rather than cheap pine oils, and only smoked very lightly, to enhance and compliment the natural flavour of the tea rather than overpowering it with smokey flavours. http://www.essenceoftea.co.uk/2010-Lapsang 2010-07-25 23:01:48 Produced from 100% ancient tree leaves from trees around 3-500 years old growing around Bangwai village (near Jingmai). This tea is thick & gloopy with a strong qi and long full aftertaste that coats your mouth, Produced from 100% ancient tree leaves from trees around 3-500 years old growing around Bangwai village (near Jingmai). This tea is thick & gloopy with a strong qi and long full aftertaste that coats your mouth, http://www.essenceoftea.co.uk/2010-Bangwai 2010-07-22 17:08:02 See A felicific life for more details on our visit here. Exceptionally clean processing and fresh, pure taste with a healthy bitterness (ku wei) that transforms quickly into a long huigan. This area is right beside Lao Banzhang (a few km ( See A felicific life for more details on our visit here. Exceptionally clean processing and fresh, pure taste with a healthy bitterness (ku wei) that transforms quickly into a long huigan. This area is right beside Lao Banzhang (a few km ( http://www.essenceoftea.co.uk/2010-Banpen 2010-07-22 17:04:28 This is the most remote area we sourced puerh from this year. Located at the southernmost tip of the Bulang range, this village is in a small area bordered on the north by an impassable mountain ridge and on the south by a river crossable only by a rope bridge. The people are of the Bulang minority and the village is surrounded by many old trees averaging 300-500 years old. The maocha for this cake is a little more broken than is ideal, due to the 4km carried by hand and 7km by motorcycle before it could be loaded into a 4x4. The leaves have a slight smokiness, which I hope will dissipate over the next few months. The chaqi however is strong and the taste is thick with many layers of complexity. It has a medium bitterness (ku wei) and long sweet aftertaste towards the back of the mouth and in the throat. This is the most remote area we sourced puerh from this year. Located at the southernmost tip of the Bulang range, this village is in a small area bordered on the north by an impassable mountain ridge and on the south by a river crossable only by a rope bridge. The people are of the Bulang minority and the village is surrounded by many old trees averaging 300-500 years old. The maocha for this cake is a little more broken than is ideal, due to the 4km carried by hand and 7km by motorcycle before it could be loaded into a 4x4. The leaves have a slight smokiness, which I hope will dissipate over the next few months. The chaqi however is strong and the taste is thick with many layers of complexity. It has a medium bitterness (ku wei) and long sweet aftertaste towards the back of the mouth and in the throat. http://www.essenceoftea.co.uk/2010-Mansai 2010-07-22 17:06:13 I think this is the most easily accessable of our 2010 puerh productions this year. The flavour is fresh and pure, composed of 100% old tree leaves from trees averaging around 400 years old growing around Manmai village in the Bada region of Xishuangbanna. The processing was excellent, with each stage done entirely by hand. The rolling was tight, which compromises the visual appearance of the leaves in the pressed cake, but produces much more endurance throughout the infusions. The flavour is fresh and pure, with a nice bitterness (ku wei) leading to a long lasting sweet aftertaste in the mouth. An excellent introduction for newcomers to old tree puerh or a high quality cake for the seasoned collector. I think this is the most easily accessable of our 2010 puerh productions this year. The flavour is fresh and pure, composed of 100% old tree leaves from trees averaging around 400 years old growing around Manmai village in the Bada region of Xishuangbanna. The processing was excellent, with each stage done entirely by hand. The rolling was tight, which compromises the visual appearance of the leaves in the pressed cake, but produces much more endurance throughout the infusions. The flavour is fresh and pure, with a nice bitterness (ku wei) leading to a long lasting sweet aftertaste in the mouth. An excellent introduction for newcomers to old tree puerh or a high quality cake for the seasoned collector. http://www.essenceoftea.co.uk/2010-Manmai 2010-07-22 17:03:03 This handpicked, handprocessed oolong was grown in Nantou county and certified organic in Taiwan. The tea is medium oxidised and lightly charcoal roasted. The taste is exceptionally pure and clean with a smooth, full mouthfeel and sweet, pure aftertaste. This handpicked, handprocessed oolong was grown in Nantou county and certified organic in Taiwan. The tea is medium oxidised and lightly charcoal roasted. The taste is exceptionally pure and clean with a smooth, full mouthfeel and sweet, pure aftertaste. http://www.essenceoftea.co.uk/2010-HongShui 2010-07-22 16:59:34 We recently bought several pots from this famous 2nd Grade Yixing Master - Chen Ju Fang. They are expertly crafted from 30 year aged clay which was passed down to her by her father-in-law. The clay and construction of the pot are excellent. It is completely handmade, with excellent pour and with no drips from the lid. Inside is a multi-hole flat filter. Comes with custom wooden box. We recently bought several pots from this famous 2nd Grade Yixing Master - Chen Ju Fang. They are expertly crafted from 30 year aged clay which was passed down to her by her father-in-law. The clay and construction of the pot are excellent. It is completely handmade, with excellent pour and with no drips from the lid. Inside is a multi-hole flat filter. Comes with custom wooden box. http://www.essenceoftea.co.uk/TP-120 2010-07-22 17:01:24 We recently bought several pots from this famous 2nd Grade Yixing Master - Chen Ju Fang. They are expertly crafted from 30 year aged clay which was passed down to her by her father-in-law. The clay and construction of the pot are excellent. It is completely handmade, with excellent pour and with no drips from the lid. Inside is a multi-hole flat filter. Comes with custom wooden box. We recently bought several pots from this famous 2nd Grade Yixing Master - Chen Ju Fang. They are expertly crafted from 30 year aged clay which was passed down to her by her father-in-law. The clay and construction of the pot are excellent. It is completely handmade, with excellent pour and with no drips from the lid. Inside is a multi-hole flat filter. Comes with custom wooden box. http://www.essenceoftea.co.uk/TP-119 2010-07-22 17:00:27 This aged loose leaf tea comes from Guangxi province and is processed in the traditional way, in a manner vaguely similar to the process for making Shu/Cooked puerh. The liquor is smooth and very clear, with a clean taste. The qi is present and calming. This aged loose leaf tea comes from Guangxi province and is processed in the traditional way, in a manner vaguely similar to the process for making Shu/Cooked puerh. The liquor is smooth and very clear, with a clean taste. The qi is present and calming. http://www.essenceoftea.co.uk/1980-Liu-Bao 2010-07-22 16:56:46 This Qing Dynasty Yixing teapot was handmade and wood fired around the late 1800's from excellent quality zisha clay. The lid fit is good and the pour is excellent. It comes in a custom made wooden box. This Qing Dynasty Yixing teapot was handmade and wood fired around the late 1800's from excellent quality zisha clay. The lid fit is good and the pour is excellent. It comes in a custom made wooden box. http://www.essenceoftea.co.uk/TP-115 2010-07-22 16:56:17 This yixing teapot is made from very fine Zhuni clay and high fired. The walls are very thin and it gives a lovely ring when tapped. The lid fit is near perfect, with a good pour, but with very slight dripping when pouring. This yixing teapot is made from very fine Zhuni clay and high fired. The walls are very thin and it gives a lovely ring when tapped. The lid fit is near perfect, with a good pour, but with very slight dripping when pouring. http://www.essenceoftea.co.uk/TP-114 2010-07-22 16:56:08 Lins Ceramics Purion Teajar & Cup - White Lins Ceramics Purion Teajar & Cup - White http://www.essenceoftea.co.uk/Lins-Purion-TeajarCup-white 2010-07-22 16:55:56 Purion teacup from Lin's Ceramics Purion teacup from Lin's Ceramics http://www.essenceoftea.co.uk/Lins-Purion-Teacup 2010-07-22 16:55:29 From the cover: The Tea Horse Road wound its way through Yunnan, travelling thousands of kilometers down paths, round trails and over bridges, spread out like a web with strands reaching as far as Tibet, Burma, India and Nepal. The brave men who carried tea along this road faced arduous cliffs and bridges, harrowing cable-crossings, bandits and thieves and the lonliness of the mountain nights. Even the tea itself seemed to grow wiser for having made the journey, though this great road carried much more than tea; it was as much a cultural thoroughfare, blending ethnic groups, art, music, religion and folklore. And though the old trails are paved over, and it is now trucks rather than horses that carry most goods, the heroic men who blazed these trails can still be heard in the distance - laughing and singing to the beat of the jangling bells and clopping hooves. In this epic adventure, Sian Yan Yun takes us with her on a journey to find this old road, as exciting as the original horsemen carrying tea from Puerh to Tibet. the vistas of the land "South of the Clouds" are as vivid as the inner landscapes she traverses in her quest to find the ancient road, one of many leading as much throgh her own life as through history. Hardcover book, 240 pages, full colour. Both Chinese and English text. From the cover: The Tea Horse Road wound its way through Yunnan, travelling thousands of kilometers down paths, round trails and over bridges, spread out like a web with strands reaching as far as Tibet, Burma, India and Nepal. The brave men who carried tea along this road faced arduous cliffs and bridges, harrowing cable-crossings, bandits and thieves and the lonliness of the mountain nights. Even the tea itself seemed to grow wiser for having made the journey, though this great road carried much more than tea; it was as much a cultural thoroughfare, blending ethnic groups, art, music, religion and folklore. And though the old trails are paved over, and it is now trucks rather than horses that carry most goods, the heroic men who blazed these trails can still be heard in the distance - laughing and singing to the beat of the jangling bells and clopping hooves. In this epic adventure, Sian Yan Yun takes us with her on a journey to find this old road, as exciting as the original horsemen carrying tea from Puerh to Tibet. the vistas of the land "South of the Clouds" are as vivid as the inner landscapes she traverses in her quest to find the ancient road, one of many leading as much throgh her own life as through history. Hardcover book, 240 pages, full colour. Both Chinese and English text. http://www.essenceoftea.co.uk/AncientTeaHorseRoad 2010-07-22 16:50:58 A nice piece of teaware/art handmade by Chen Qi Nan from hand ground clays and using a piece of wood found in the mountains outside Taipei. This piece is large enough comfortably hold around 250ml A nice piece of teaware/art handmade by Chen Qi Nan from hand ground clays and using a piece of wood found in the mountains outside Taipei. This piece is large enough comfortably hold around 250ml http://www.essenceoftea.co.uk/chenqinan-chahai-l 2010-07-22 16:53:32 Made from fine white porcelain, this Taiwanese made teajar is perfect for storing that special sample of oolong or for bringing a tea to your tea table for serving. The lid has a removable foil seal to create a perfectly airtight seal. Made from fine white porcelain, this Taiwanese made teajar is perfect for storing that special sample of oolong or for bringing a tea to your tea table for serving. The lid has a removable foil seal to create a perfectly airtight seal. http://www.essenceoftea.co.uk/120ml-white-teajar 2010-07-22 16:52:43 http://www.essenceoftea.co.uk/webship 2010-07-22 16:31:34 This is an interesting tea - I tasted it around a year ago and was unsure whether to stock it on the web store. The initial taste wasn't special, but I loved the chaqi of this tea. At the time I decided not to buy more, but to buy one cake for myself and drink it a few more times and make up my mind later. I bought a cake, put it away amongst the other cakes in my collection and forgot about it amongst the travelling and moving I've done in the past year. I rediscovered this tea recently and brewed it up again to see how it was. The taste, as I remembered, wasn't special in the beginning - a little woody amongst the first few infusions, but it mellowed nicely as it progressed through the infusions into the deep aged sweetness that I love in old puerh. The chaqi was excellent, building throughout the tea session, leaving me calm and still and definitely more than a little tea drunk at the end. The storage has been good and the leaves are clean, without even a trace of frosting. This cake is a lot cheaper than most cakes from the 70's since the taste is not as refined as the famous factory productions. Nevertheless it makes an excellent choice for those wishing to drink a 1970's bing without paying three or four times the price for a cake. This is an interesting tea - I tasted it around a year ago and was unsure whether to stock it on the web store. The initial taste wasn't special, but I loved the chaqi of this tea. At the time I decided not to buy more, but to buy one cake for myself and drink it a few more times and make up my mind later. I bought a cake, put it away amongst the other cakes in my collection and forgot about it amongst the travelling and moving I've done in the past year. I rediscovered this tea recently and brewed it up again to see how it was. The taste, as I remembered, wasn't special in the beginning - a little woody amongst the first few infusions, but it mellowed nicely as it progressed through the infusions into the deep aged sweetness that I love in old puerh. The chaqi was excellent, building throughout the tea session, leaving me calm and still and definitely more than a little tea drunk at the end. The storage has been good and the leaves are clean, without even a trace of frosting. This cake is a lot cheaper than most cakes from the 70's since the taste is not as refined as the famous factory productions. Nevertheless it makes an excellent choice for those wishing to drink a 1970's bing without paying three or four times the price for a cake. http://www.essenceoftea.co.uk/70s-tong-qing-hao 2010-07-22 16:42:08 This hand harvested, organically grown (not certified) oolong comes from Qi Lai Shan in central Taiwan. In these times of overharvested tea plants in many of the more famous mountains, it was a relief to find this tea. Although not from a famous mountain, this tea displays exceptionally strong leaves and a complex taste. I can highly recommend this for fans of light roasted oolongs This hand harvested, organically grown (not certified) oolong comes from Qi Lai Shan in central Taiwan. In these times of overharvested tea plants in many of the more famous mountains, it was a relief to find this tea. Although not from a famous mountain, this tea displays exceptionally strong leaves and a complex taste. I can highly recommend this for fans of light roasted oolongs http://www.essenceoftea.co.uk/2009-qilaishan 2010-07-22 16:51:23 This early 70's yixing teapot is one of the first pots in the famous series ordered from Yixing factory #1 in the early 70's by Xiang Xing Cha Hang of Hong Kong. The teahouse details are painted in enamel on the sides and base of the pot. The clay is good quality zini, with medium thick walls and low-medium fired. The lid fit is slightly loose, as is usual for pots of this era, with some dripping when pouring. This isn't a problem though when pouring correctly. An excellent pot for old puerh or aged oolongs. This early 70's yixing teapot is one of the first pots in the famous series ordered from Yixing factory #1 in the early 70's by Xiang Xing Cha Hang of Hong Kong. The teahouse details are painted in enamel on the sides and base of the pot. The clay is good quality zini, with medium thick walls and low-medium fired. The lid fit is slightly loose, as is usual for pots of this era, with some dripping when pouring. This isn't a problem though when pouring correctly. An excellent pot for old puerh or aged oolongs. http://www.essenceoftea.co.uk/TP-110 2010-07-22 16:50:46 This exquisite hongcha comes from Sun Moon Lake in Taiwan where it is grown on old trees (>100 years old). The leaves are hand picked, hand rolled and hand processed by an elderly gentleman with care and attention so rare these days. The quantities of this are very limited in each production. The flavour is excellent with enough character to prevent it falling into that bland sweetness often found in hongcha. This exquisite hongcha comes from Sun Moon Lake in Taiwan where it is grown on old trees (>100 years old). The leaves are hand picked, hand rolled and hand processed by an elderly gentleman with care and attention so rare these days. The quantities of this are very limited in each production. The flavour is excellent with enough character to prevent it falling into that bland sweetness often found in hongcha. http://www.essenceoftea.co.uk/2009-winter-sunmoon 2010-07-22 16:49:44 This early 1900's tetsubin was made my the famous Long Wen Tang studio. The workmanship is good and the inside is in good condition - some slight rusting covered with a slight mineral patina. There is silver inlay of a crescent moon, stars and birds on the handle and the lid is topped by a silver coloured knob (not sure which metal this is). I've cleaned this tetsubin and used it for several weeks. The water quality is good - thick and sweet. I'd be happy to own this tetsubin myself. This early 1900's tetsubin was made my the famous Long Wen Tang studio. The workmanship is good and the inside is in good condition - some slight rusting covered with a slight mineral patina. There is silver inlay of a crescent moon, stars and birds on the handle and the lid is topped by a silver coloured knob (not sure which metal this is). I've cleaned this tetsubin and used it for several weeks. The water quality is good - thick and sweet. I'd be happy to own this tetsubin myself. http://www.essenceoftea.co.uk/ts-7 2010-07-22 16:49:18 This strong roasted Da Yu Ling tea was a custom production for a Taiwanese tea master's students. The majority of his students are vegetarian and, while they loved this particular organic Da Yu Ling farmer's teas, they found the greenness of them a little harsh on the stomach. This batch of 2009 Winter Da Yu Ling was organically grown (not certified) and given a mid-heavy charcoal roast, leaving a tea which is warm and thick in the mouth, but with the complexity of which Da Yu Ling is famed for. An excellent tea for these winter months. This strong roasted Da Yu Ling tea was a custom production for a Taiwanese tea master's students. The majority of his students are vegetarian and, while they loved this particular organic Da Yu Ling farmer's teas, they found the greenness of them a little harsh on the stomach. This batch of 2009 Winter Da Yu Ling was organically grown (not certified) and given a mid-heavy charcoal roast, leaving a tea which is warm and thick in the mouth, but with the complexity of which Da Yu Ling is famed for. An excellent tea for these winter months. http://www.essenceoftea.co.uk/2009Spr-RoastDaYuLing 2010-07-22 16:48:17 This high quality offering from Hen Li Chang tea factory is composed of a recipe featuring a heavy concentration of buds harvested from the Bulang mountain range. The processing is done by hand and the cakes are stone pressed. The Bulang taste is evident in the tea soup, with a hint of the bitterness that the region is renowned for present in the first few infusions. The soup is oily and thick with the slight bitterness melting quickly in the mouth leaving a long, lasting sweetness and thick aged flavour. The (Taiwan) storage has been good and this cake is well on the way to being aged. The later infusions lack the hint of bitterness and become thick and woody with a pronounced camphor flavour. An excellent tea & a useful indication of what more recent good quality Bulang teas may evolve into. This high quality offering from Hen Li Chang tea factory is composed of a recipe featuring a heavy concentration of buds harvested from the Bulang mountain range. The processing is done by hand and the cakes are stone pressed. The Bulang taste is evident in the tea soup, with a hint of the bitterness that the region is renowned for present in the first few infusions. The soup is oily and thick with the slight bitterness melting quickly in the mouth leaving a long, lasting sweetness and thick aged flavour. The (Taiwan) storage has been good and this cake is well on the way to being aged. The later infusions lack the hint of bitterness and become thick and woody with a pronounced camphor flavour. An excellent tea & a useful indication of what more recent good quality Bulang teas may evolve into. http://www.essenceoftea.co.uk/1997-Bulang 2010-07-22 16:47:49 This 70's Loose leaf sheng puerh is of a higher quality than the WangZi & Da Ye loose leaf sheng puerhs I offer. This tea displays a thick, smooth aged flavour, offering more complexity and a pleasant medium-strong qi. While not in the same league as cakes of a similar era, this loose leaf is an affordable step towards that level & very enjoyable to drink. This 70's Loose leaf sheng puerh is of a higher quality than the WangZi & Da Ye loose leaf sheng puerhs I offer. This tea displays a thick, smooth aged flavour, offering more complexity and a pleasant medium-strong qi. While not in the same league as cakes of a similar era, this loose leaf is an affordable step towards that level & very enjoyable to drink. http://www.essenceoftea.co.uk/1970s-ZhiYe-Loose-leaf 2010-07-22 16:47:14 I spotted this tea randomly in a shop in Taiwan and immediately recognised it from an article I'd previously read in The Leaf. Keen to explore some more authentic Lao Banzhang teas, I enquired further and it turned out that the owner of the shop produced this tea personally in 2005. What a find! The leaves are incredibly thick and healthy. Having spent the last 4 years in Taiwan, they've already started to lose their greeness and turn light brown. The brewed liquor is incredible though. There's still that characteristic Lao Banzhang flavour of a slight bitterness which melts quickly in the mouth, leaving a long-lasting sweetness in the mouth and throat, along with a slightly mellowed taste giving a small indication of what is to come from this tea in further years. This tea can be brewed and brewed, the strong leaves have many layers of characteristics to display throughout the infusions. Truly a great tea. I spotted this tea randomly in a shop in Taiwan and immediately recognised it from an article I'd previously read in The Leaf. Keen to explore some more authentic Lao Banzhang teas, I enquired further and it turned out that the owner of the shop produced this tea personally in 2005. What a find! The leaves are incredibly thick and healthy. Having spent the last 4 years in Taiwan, they've already started to lose their greeness and turn light brown. The brewed liquor is incredible though. There's still that characteristic Lao Banzhang flavour of a slight bitterness which melts quickly in the mouth, leaving a long-lasting sweetness in the mouth and throat, along with a slightly mellowed taste giving a small indication of what is to come from this tea in further years. This tea can be brewed and brewed, the strong leaves have many layers of characteristics to display throughout the infusions. Truly a great tea. http://www.essenceoftea.co.uk/2005GanEn 2010-07-22 16:45:39 This tetsubin was made by the famous Long Wen Tang Company in the early 1900's. The workmanship is good and there is some low-medium rusting inside. There is a thick layer of mineral buildup from years of boiling good quality water inside. This has started to flake in places, but still covers most of the inside. The tetsubin is solidly made (2.5kg) and holds the heat well. The water quality is good. Thick and sweet. This tetsubin was made by the famous Long Wen Tang Company in the early 1900's. The workmanship is good and there is some low-medium rusting inside. There is a thick layer of mineral buildup from years of boiling good quality water inside. This has started to flake in places, but still covers most of the inside. The tetsubin is solidly made (2.5kg) and holds the heat well. The water quality is good. Thick and sweet. http://www.essenceoftea.co.uk/ts-4 2010-07-22 16:43:48 This red iron tetsubin dates from around mid 1900's. The workmanship is excellent and the lid is signed by the artist. Inside the rusting is slight, an indication that it has been cared for in the past. It has been recently cleaned and not much mineral patina remains inside. The water pour is smooth and precise. The lid is topped by a silver knob. This is really a beautiful tetsubin & makes very good water. This red iron tetsubin dates from around mid 1900's. The workmanship is excellent and the lid is signed by the artist. Inside the rusting is slight, an indication that it has been cared for in the past. It has been recently cleaned and not much mineral patina remains inside. The water pour is smooth and precise. The lid is topped by a silver knob. This is really a beautiful tetsubin & makes very good water. http://www.essenceoftea.co.uk/ts-2 2010-07-22 16:43:30 This 1970's Hong Ni yixing teapot is well made from good quality medium-high fired hong ni and bears the name "Meng Chun" on the bottom. The lid fit is good, although it leaks slightly when pouring (typical for a pot from this era). The spout is quite narrow, giving a medium-slow pour. Inside is a single hole filter. This pot is in a used condition, but not too dirty. This 1970's Hong Ni yixing teapot is well made from good quality medium-high fired hong ni and bears the name "Meng Chun" on the bottom. The lid fit is good, although it leaks slightly when pouring (typical for a pot from this era). The spout is quite narrow, giving a medium-slow pour. Inside is a single hole filter. This pot is in a used condition, but not too dirty. http://www.essenceoftea.co.uk/TP-75 2010-07-22 16:42:23 This tea was produced in the late 80's, intended for export to Russia. With the collapse of the Soviet Union, a batch of this tea was left in Kunming Tea Factory, unable to be exported. An ex worker from the factory bought this batch and has had it sitting quietly in his shop for many years, unappreciated and eclipsed by the interest in Puerh in recent years. I discovered this tea whilst in Kunming and was struck by the pure clean taste of the leaves, even after all this time, having been stored in double-lidded tins. It is the chaqi and endurance of the leaves that give it's age away though. With most hongcha, I tend to get bored after a few infusions, but this one continues to delight. A special find I think. This tea was produced in the late 80's, intended for export to Russia. With the collapse of the Soviet Union, a batch of this tea was left in Kunming Tea Factory, unable to be exported. An ex worker from the factory bought this batch and has had it sitting quietly in his shop for many years, unappreciated and eclipsed by the interest in Puerh in recent years. I discovered this tea whilst in Kunming and was struck by the pure clean taste of the leaves, even after all this time, having been stored in double-lidded tins. It is the chaqi and endurance of the leaves that give it's age away though. With most hongcha, I tend to get bored after a few infusions, but this one continues to delight. A special find I think. http://www.essenceoftea.co.uk/80Hongcha 2010-07-22 16:40:35 Not Pu'er, but since this is the only Liu An I sell, I decided to include it in this category. Although the wholesaler was claims this tea as being from the 70's, as far as I can tell, this Liu An was produced in the early-mid 80's by Sun Yi Shun company. The storage has been good - despite being stored for most of its life in Hong Kong and then Taiwan, it has not received too much humidity and still retains the flavour of the tea. This tea really opens up after the first few infusions, with the chaqi waking up and the characteristic Liu An flavour coming through. More photos and tasting notes coming in a few weeks. I'm travelling at the moment and don't have a good chance to redrink this tea. Approx. 500g basket of which approx 450g is tea Not Pu'er, but since this is the only Liu An I sell, I decided to include it in this category. Although the wholesaler was claims this tea as being from the 70's, as far as I can tell, this Liu An was produced in the early-mid 80's by Sun Yi Shun company. The storage has been good - despite being stored for most of its life in Hong Kong and then Taiwan, it has not received too much humidity and still retains the flavour of the tea. This tea really opens up after the first few infusions, with the chaqi waking up and the characteristic Liu An flavour coming through. More photos and tasting notes coming in a few weeks. I'm travelling at the moment and don't have a good chance to redrink this tea. Approx. 500g basket of which approx 450g is tea http://www.essenceoftea.co.uk/1980LiuAn 2010-07-22 16:39:07 These early 60's Guang Yun Gong display exceptional storage. The leaves are clean and vibrant, displaying just a very slight touch of frosting in places. The early 60's GuangYunGong cakes are the pinnacle of the Guang Yun Gong series in my opinion. Using 100% Yunnan maocha, very little (if any) of the process used to 'pre-ferment' the later cakes, and well aged, they display a powerful qi and excellent taste. They differ quite markedly in my opinion from the later 60's and 70's productions. The price of Guang Yun Gong in the market is much less than other bings of the same era since the taste is not as complex or thick and hence not so highly sought after by collectors. From my point of view, this leaves an excellent opening for those of us who wish to experience the qi of these old teas without being overly motivated by complex flavour profiles. Nonetheless, this is still a lovely tea to drink. These early 60's Guang Yun Gong display exceptional storage. The leaves are clean and vibrant, displaying just a very slight touch of frosting in places. The early 60's GuangYunGong cakes are the pinnacle of the Guang Yun Gong series in my opinion. Using 100% Yunnan maocha, very little (if any) of the process used to 'pre-ferment' the later cakes, and well aged, they display a powerful qi and excellent taste. They differ quite markedly in my opinion from the later 60's and 70's productions. The price of Guang Yun Gong in the market is much less than other bings of the same era since the taste is not as complex or thick and hence not so highly sought after by collectors. From my point of view, this leaves an excellent opening for those of us who wish to experience the qi of these old teas without being overly motivated by complex flavour profiles. Nonetheless, this is still a lovely tea to drink. http://www.essenceoftea.co.uk/1960GYG 2010-07-22 16:38:26 This high altitude winter oolong was grown, hand picked and hand processed in Jia Yi county. It won the 3rd place award in Jia Yi County High Altitude Oolong competition and was vacuum packed, sealed in a tin, then sealed in a box before being stored for the last 20 years. From the packaging: "Jia Yi county contains the high altitude areas of Ali Shan, Da Fu, Zhong Fu, Fan Lu, Zhu Qi, Mei Shan and so on. The altitiude is between 800-1300m. Most of the year these areas are full of mist and these are fertile areas for tea trees to grow. This area has also received a lot of assistance from the government to produce high quality high altitude tea." When opening it, it is obvious that the trends for Gaoshan oolong have changed since then, with this tea displaying slightly a very slight roast, giving a slightly fruity hint to the flavour and excellent complexity. This tea has a slightly heavier roast than the 2nd place winner, with perhaps more fruitiness to the flavour. This is slight though, as both teas are roasted very little. The mouth feel is outstanding, nectar like and very pleasing, while the qi is nice for its age. This is an excellent tea. This tea originally came in a sealed 600g box containing 2 tins, but to ease the cost of purchasing I offer it individually in the sealed 300g tins or repackaged 25g sample bags. This high altitude winter oolong was grown, hand picked and hand processed in Jia Yi county. It won the 3rd place award in Jia Yi County High Altitude Oolong competition and was vacuum packed, sealed in a tin, then sealed in a box before being stored for the last 20 years. From the packaging: "Jia Yi county contains the high altitude areas of Ali Shan, Da Fu, Zhong Fu, Fan Lu, Zhu Qi, Mei Shan and so on. The altitiude is between 800-1300m. Most of the year these areas are full of mist and these are fertile areas for tea trees to grow. This area has also received a lot of assistance from the government to produce high quality high altitude tea." When opening it, it is obvious that the trends for Gaoshan oolong have changed since then, with this tea displaying slightly a very slight roast, giving a slightly fruity hint to the flavour and excellent complexity. This tea has a slightly heavier roast than the 2nd place winner, with perhaps more fruitiness to the flavour. This is slight though, as both teas are roasted very little. The mouth feel is outstanding, nectar like and very pleasing, while the qi is nice for its age. This is an excellent tea. This tea originally came in a sealed 600g box containing 2 tins, but to ease the cost of purchasing I offer it individually in the sealed 300g tins or repackaged 25g sample bags. http://www.essenceoftea.co.uk/1989-3rd-Place 2010-07-22 16:38:04 This high altitude winter oolong was grown, hand picked and hand processed in Jia Yi county. It won the 2nd place award in Jia Yi County High Altitude Oolong competition and was vacuum packed, sealed in a tin, then sealed in a box before being stored for the last 20 years. From the packaging: "Jia Yi county contains the high altitude areas of Ali Shan, Da Fu, Zhong Fu, Fan Lu, Zhu Qi, Mei Shan and so on. The altitiude is between 800-1300m. Most of the year these areas are full of mist and these are fertile areas for tea trees to grow. This area has also received a lot of assistance from the government to produce high quality high altitude tea." When opening it, it is obvious that the trends for Gaoshan oolong have changed since then, with this tea displaying slightly a very very slight roast, giving a slightly fruity hint to the flavour and excellent complexity. The mouth feel is outstanding, nectar like and very pleasing, while the qi is nice for its age. This is an excellent tea. This tea originally came in a sealed 600g box containing 2 tins, but to ease the cost of purchasing I offer it individually in the sealed 300g tins or repackaged 25g sample bags. This high altitude winter oolong was grown, hand picked and hand processed in Jia Yi county. It won the 2nd place award in Jia Yi County High Altitude Oolong competition and was vacuum packed, sealed in a tin, then sealed in a box before being stored for the last 20 years. From the packaging: "Jia Yi county contains the high altitude areas of Ali Shan, Da Fu, Zhong Fu, Fan Lu, Zhu Qi, Mei Shan and so on. The altitiude is between 800-1300m. Most of the year these areas are full of mist and these are fertile areas for tea trees to grow. This area has also received a lot of assistance from the government to produce high quality high altitude tea." When opening it, it is obvious that the trends for Gaoshan oolong have changed since then, with this tea displaying slightly a very very slight roast, giving a slightly fruity hint to the flavour and excellent complexity. The mouth feel is outstanding, nectar like and very pleasing, while the qi is nice for its age. This is an excellent tea. This tea originally came in a sealed 600g box containing 2 tins, but to ease the cost of purchasing I offer it individually in the sealed 300g tins or repackaged 25g sample bags. http://www.essenceoftea.co.uk/1989-2nd-Place 2010-07-22 16:37:32 This nicely aged Dong Ding oolong has enjoyed perfect storage. The leaves were picked over 2 years (1980 & 1981), combined and packed in airtight jars. They have been opened recently and I've bought a limited quantity for sale. The aged taste of the tea is clean and pure retaining much of the taste of the original tea combined with the mellow richness that comes with ageing. The roast has been fairly light allowing the actual flavour of the leaf to come through. This nicely aged Dong Ding oolong has enjoyed perfect storage. The leaves were picked over 2 years (1980 & 1981), combined and packed in airtight jars. They have been opened recently and I've bought a limited quantity for sale. The aged taste of the tea is clean and pure retaining much of the taste of the original tea combined with the mellow richness that comes with ageing. The roast has been fairly light allowing the actual flavour of the leaf to come through. http://www.essenceoftea.co.uk/1981-Dongding 2010-07-22 16:37:19 I came across this oolong in Taiwan, where it has been stored for the last 30 years. The storage has been impeccable - the taste is smooth and clean. Usually with older oolongs, they either fall into one of the two extremes of being stored in too humid conditions or being too heavily roasted. Happily though, this one is perfectly balanced. The caramel-like aged taste of the leaves comes through well and the qi is exceptional - rivalling even older puerhs. In my opinion, this is a perfect example of a nicely aged oolong. I came across this oolong in Taiwan, where it has been stored for the last 30 years. The storage has been impeccable - the taste is smooth and clean. Usually with older oolongs, they either fall into one of the two extremes of being stored in too humid conditions or being too heavily roasted. Happily though, this one is perfectly balanced. The caramel-like aged taste of the leaves comes through well and the qi is exceptional - rivalling even older puerhs. In my opinion, this is a perfect example of a nicely aged oolong. http://www.essenceoftea.co.uk/70-Pinlin-Oolong 2010-07-22 16:37:05 This 2001 production uses only 100% Old Growth Tree leaves, growing wild in the Zheng Shan region of Yiwu. It is completely hand processed, sun dried and stone pressed. I enountered this in Taiwan, where is has been stored for the last 7 years. The storage has been clean, giving a cake that is starting to age nicely - the astringency is mellowing nicely, the liquor is thick with a strong characteristic Yiwu taste and long sweet hui gan with hints of caramel. There is some feeling of vibrancy in the mouth, indicative of some activity and power in the ongoing aging of these strong old-growth leaves. For me, this is a very special tea - a rare find amongst the clutter of big factory productions, without the price that goes along with fame. An honest, top quality production - I can't recommend it enough. This 2001 production uses only 100% Old Growth Tree leaves, growing wild in the Zheng Shan region of Yiwu. It is completely hand processed, sun dried and stone pressed. I enountered this in Taiwan, where is has been stored for the last 7 years. The storage has been clean, giving a cake that is starting to age nicely - the astringency is mellowing nicely, the liquor is thick with a strong characteristic Yiwu taste and long sweet hui gan with hints of caramel. There is some feeling of vibrancy in the mouth, indicative of some activity and power in the ongoing aging of these strong old-growth leaves. For me, this is a very special tea - a rare find amongst the clutter of big factory productions, without the price that goes along with fame. An honest, top quality production - I can't recommend it enough. http://www.essenceoftea.co.uk/2001-Jin-Chang-Hao 2010-07-22 16:34:57 This is the famous Orange-in-Orange bing, the first production from 1996 using the 7532 recipe. The demand for this tea has soared in Mainland China in recent years and as such prices have inevitably followed. I was able to acquire some of these from a wholesaler in Taiwan at a low price and am able to sell them now at below the market rate in China. The leaves are blended according to the 7532 recipe and the cake is composed of small leaves and buds. The storage has been good, neither too dry nor too humid, leaving a cake that is smooth to drink but still retaining the flavour of the aged leaves. As always samples are available via the drop down box below. This is the famous Orange-in-Orange bing, the first production from 1996 using the 7532 recipe. The demand for this tea has soared in Mainland China in recent years and as such prices have inevitably followed. I was able to acquire some of these from a wholesaler in Taiwan at a low price and am able to sell them now at below the market rate in China. The leaves are blended according to the 7532 recipe and the cake is composed of small leaves and buds. The storage has been good, neither too dry nor too humid, leaving a cake that is smooth to drink but still retaining the flavour of the aged leaves. As always samples are available via the drop down box below. http://www.essenceoftea.co.uk/1996Menghai-7532-orange 2010-07-22 16:34:27 This is bing is a favourite amongst many experienced puerh aficionados in Asia. This bing is one of a few test pressings that happened in the early 1980's using a recipe that later came to be standardised as 8582. This cake, along with the early 8582 bings stand out from the rest of the bings of the Masterpiece and Chi-Tse eras due to the composition of the maocha used to press the cakes. Whereas all other cakes are pressed mostly or entirely from plantation leaves, these cakes are made from old growth & wild trees. The taste, as with 8582 bings, is smooth - perhaps without the complexity of recipes such as 7542 or 7532, but is pure tasting, with a pronounced camphor flavour and with a very nice qi. This tea is really a joy to drink. This is bing is a favourite amongst many experienced puerh aficionados in Asia. This bing is one of a few test pressings that happened in the early 1980's using a recipe that later came to be standardised as 8582. This cake, along with the early 8582 bings stand out from the rest of the bings of the Masterpiece and Chi-Tse eras due to the composition of the maocha used to press the cakes. Whereas all other cakes are pressed mostly or entirely from plantation leaves, these cakes are made from old growth & wild trees. The taste, as with 8582 bings, is smooth - perhaps without the complexity of recipes such as 7542 or 7532, but is pure tasting, with a pronounced camphor flavour and with a very nice qi. This tea is really a joy to drink. http://www.essenceoftea.co.uk/1980-da-ye-qingbing 2010-07-22 16:34:06 This late 90's bing is specially produced using traditional methods emulating the production methods of the 50's & 60's Grand Yellow Label cakes. These bings have been stored in Hong Kong for most of their years, resulting in some frosting of white on the leaves and a mellow humidly stored taste. The flavour of the storage weakens after the first few infusions and the smooth flavour of the strong leaves comes through with plenty of energy and a camphor flavour. The tea itself is excellent, and continues for many infusions with a sweet flavour and just enough bite to make it interesting. This late 90's bing is specially produced using traditional methods emulating the production methods of the 50's & 60's Grand Yellow Label cakes. These bings have been stored in Hong Kong for most of their years, resulting in some frosting of white on the leaves and a mellow humidly stored taste. The flavour of the storage weakens after the first few infusions and the smooth flavour of the strong leaves comes through with plenty of energy and a camphor flavour. The tea itself is excellent, and continues for many infusions with a sweet flavour and just enough bite to make it interesting. http://www.essenceoftea.co.uk/1990-Huangyin 2010-07-22 16:33:34 I came across these 80's tuochas whilst on the hunt for a relatively inexpensive, well stored aged puerh that I could drink more regularly. Since bringing a few back for myself, some friends with whom I'd been drinking this asked if I might be able to get some more. Luckily a friend in Taiwan was able to hunt down some more of these, so I bought a few extra. These 80's tuocha have been stored very well. The leaves & liquor are clean and free from any hint of mustiness. This tuo has aged nicely, with a mellow, smooth taste, pleasant chaqi and a sweet, lasting huigan. The wet leaves are supple and nicely browned with age. I gu ess it may not have the complexities of taste of some bings from this era, but the price tag is far removed from theirs too. For me this tuo fulfills my needs perfectly - inexpensive, nice chaqi and pleasant taste. I'm keeping a few for my own tea cabinet. These tuos originally come packaged in a bamboo tong of 5x250g tuos and bear the CNNP label, with the words 'Yunnan Jincha' at the top. During this period only CNNP could import and export tea from China so, although manufactured by Xiaguan this tea is wrapped in a CNNP wrapper. I came across these 80's tuochas whilst on the hunt for a relatively inexpensive, well stored aged puerh that I could drink more regularly. Since bringing a few back for myself, some friends with whom I'd been drinking this asked if I might be able to get some more. Luckily a friend in Taiwan was able to hunt down some more of these, so I bought a few extra. These 80's tuocha have been stored very well. The leaves & liquor are clean and free from any hint of mustiness. This tuo has aged nicely, with a mellow, smooth taste, pleasant chaqi and a sweet, lasting huigan. The wet leaves are supple and nicely browned with age. I gu ess it may not have the complexities of taste of some bings from this era, but the price tag is far removed from theirs too. For me this tuo fulfills my needs perfectly - inexpensive, nice chaqi and pleasant taste. I'm keeping a few for my own tea cabinet. These tuos originally come packaged in a bamboo tong of 5x250g tuos and bear the CNNP label, with the words 'Yunnan Jincha' at the top. During this period only CNNP could import and export tea from China so, although manufactured by Xiaguan this tea is wrapped in a CNNP wrapper. http://www.essenceoftea.co.uk/1980-Bamboo-Tuocha 2010-07-22 16:32:46 This is a well stored example of Xiaguan's famous 'Traditional Characters' iron cake. The storage has been good - not too dry and not too humid, with a shiny surface on the leaves of the cake & just the slightest of white specks. The taste is smooth and rich with a clean flavour and good huigan. The chaqi is also very nice. I recently tasted another of these cakes that, although slightly cheaper, had been stored too dryly - there was still some astringency in the unmistakable Xiaguan taste. This cake, with slightly more humid sotrage has lost all this astringency, but retained a complex flavour profile that changes well during the infusions. This is a well stored example of Xiaguan's famous 'Traditional Characters' iron cake. The storage has been good - not too dry and not too humid, with a shiny surface on the leaves of the cake & just the slightest of white specks. The taste is smooth and rich with a clean flavour and good huigan. The chaqi is also very nice. I recently tasted another of these cakes that, although slightly cheaper, had been stored too dryly - there was still some astringency in the unmistakable Xiaguan taste. This cake, with slightly more humid sotrage has lost all this astringency, but retained a complex flavour profile that changes well during the infusions. http://www.essenceoftea.co.uk/1980-Xiaguan-8653 2010-07-22 16:32:25 This perfectly aged bing highlights the refinement in taste that is displayed by some of the notable teas from the Masterpiece and chi-tse eras of puerh production. The cake is well aged, has had clean storage and displays a complex taste profile accompanied with an excellent qi. A perfect example of a well aged puerh made from good quality leaves. This is truly a delight to drink. A tea for special occasions. This perfectly aged bing highlights the refinement in taste that is displayed by some of the notable teas from the Masterpiece and chi-tse eras of puerh production. The cake is well aged, has had clean storage and displays a complex taste profile accompanied with an excellent qi. A perfect example of a well aged puerh made from good quality leaves. This is truly a delight to drink. A tea for special occasions. http://www.essenceoftea.co.uk/1980-Snow-Mark-7532 2010-07-22 16:31:47 This loose leaf puerh uses leaves from old growth trees picked in the 80's. The leaves are strong and healthy and the taste is smooth and clean. It has has some slight humid storage at some point, but the taste of this storage is not strong. An everyday drinking puerh, without the complexity of bings of this era but with a smooth aged taste and nice qi for when you don't want to break out the £300 cakes. This loose leaf puerh uses leaves from old growth trees picked in the 80's. The leaves are strong and healthy and the taste is smooth and clean. It has has some slight humid storage at some point, but the taste of this storage is not strong. An everyday drinking puerh, without the complexity of bings of this era but with a smooth aged taste and nice qi for when you don't want to break out the £300 cakes. http://www.essenceoftea.co.uk/1980-wangzi 2010-07-22 16:31:16 This 1960's loose leaf sheng puerh is a good example of a nicely aged tea. The liquor is thick and smooth with hints of Chinese dates. As with almost all loose leaf puerhs of this era, it has been through some traditionally humid storage for some of its years, but more recently has been in fairly dry conditions, allowing the flavour of the storage to mellow and the aged tea flavour to come through. The chaqi, while not mindblowing, is nice, strong and building throughout the session. Overall, the quality cannot compare to the bings of the 60's, but this tea allows one to taste and get a feel for teas of this era without paying thousands of dollars for the experience. I would be happy to drink this regularly. This 1960's loose leaf sheng puerh is a good example of a nicely aged tea. The liquor is thick and smooth with hints of Chinese dates. As with almost all loose leaf puerhs of this era, it has been through some traditionally humid storage for some of its years, but more recently has been in fairly dry conditions, allowing the flavour of the storage to mellow and the aged tea flavour to come through. The chaqi, while not mindblowing, is nice, strong and building throughout the session. Overall, the quality cannot compare to the bings of the 60's, but this tea allows one to taste and get a feel for teas of this era without paying thousands of dollars for the experience. I would be happy to drink this regularly. http://www.essenceoftea.co.uk/1960-wangzi 2010-07-22 16:31:00 This is a nicely ageing example of the famous 8582 recipe from Menghai Tea Factory. The storage has been clean, with the last 14 years in Taiwan having begun the ageing nicely. The liquor is smooth, tasting aged, but with a slight edge reminding us that there is further aging to go. The chaqi builds nicely throughout the tea session, relaxing and warming. This is a nicely ageing example of the famous 8582 recipe from Menghai Tea Factory. The storage has been clean, with the last 14 years in Taiwan having begun the ageing nicely. The liquor is smooth, tasting aged, but with a slight edge reminding us that there is further aging to go. The chaqi builds nicely throughout the tea session, relaxing and warming. http://www.essenceoftea.co.uk/1996-8582 2010-07-22 16:30:34 This is a nicely aging example of the classic and highly sought after 7542 recipe produced by Menghai tea factory. The storage for this, in my opinion, has been perfect - humid enough that there is no astringency remaining in the tea, but dry enough that it retains a vibrancy in the mouth and complex flavour profile. For me, this is a real joy to drink. This is a nicely aging example of the classic and highly sought after 7542 recipe produced by Menghai tea factory. The storage for this, in my opinion, has been perfect - humid enough that there is no astringency remaining in the tea, but dry enough that it retains a vibrancy in the mouth and complex flavour profile. For me, this is a real joy to drink. http://www.essenceoftea.co.uk/1993-7542 2010-07-22 16:30:09