{"title":"Pu'er tea","description":null,"products":[{"product_id":"yongde-gong-ting-2019-aged-shu-puer-tea","title":"yongde gong ting 2019 - aged shu pu'er tea","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"hyt","offers":[{"title":"Default Title","offer_id":48338670420122,"sku":"YDGTS19-100","price":125.0,"currency_code":"HKD","in_stock":true}]},{"product_id":"da-hei-shan-2026-sheng-puer","title":"Yiwu Yibang Dahei Shan 2026 - Wild Sheng Pu'er (Raw)","description":"\u003cp\u003eWild Yibang Dahei Shan is a small, lesser-known tea area in Mengla county, Xishuangbanna, where only a handful of families continue producing this wild, heirloom tea. Accessing material like this took us years of building relationships with tea producers in Yunnan. Such material almost never reaches the open market. Harvested between late March and late April, the tea grows at 1,600–1,900 meters in a mountain environment receiving around 12 hours of daylight during the growing season. The slightly acidic, mineral-rich soils, naturally containing elements such as iron and zinc, create the conditions for slow, steady leaf development and give this small area its own distinct expression.\u003c\/p\u003e\n\u003cp\u003eThe garden grows in weathered rocky soil, where broken stone and earth provide excellent drainage and airflow. The raw material comes from Yibang's local heirloom zhongxiao ye zhong 中小葉種 (medium-to-small-leaf tea population), a wild native population well adapted to these conditions. Rather than being known for a famous name, this tea quietly reflects the character of its origin.\u003c\/p\u003e\n\u003cp\u003eThe mouthfeel is sticky and high-toned, gradually becoming silky through the session. Early infusions show a delicate salty note with a light minty freshness before giving way to lifted yet restrained aromatics, more sweetness than sourness, and a long huigan 回甘 (sweet aftertaste). We prefer brewing it with short gongfu infusions to appreciate how it develops from one brew to the next.\u003cbr\u003e\u003c\/p\u003e","brand":"hyt","offers":[{"title":"Default Title","offer_id":48638635999386,"sku":"DHS26-50","price":480.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/5133\/9418\/files\/8743.jpg?v=1785388717"},{"product_id":"yan-an-shan-gu-shu-sheng-puer-2024","title":"Yan An Shan Gushu 2024 Sheng Pu'er","description":"\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eWe've been sourcing this tea with the help of Jenny, our tea collector in Yongde, for two years now. Sometimes she turns this material into white tea, and sometimes into pu'er. For us, this 2024 sheng pu'er exhibits the more approachable side of Yongde\u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003e teas, and is a great introduction to sheng pu'er tea in general.\u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eYan An Shan sits high in the mountain, from 2,100 meters and up, with high moisture in the air and on the trees. The land ranges between slopes and flatter ground. The flatter parts keep more water, as is indicated by the stronger roots and older trunks. Even the parasites on the trees come from that moisture, and the pickers remove them by hand\u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003e. \u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eThis tea garden is located at Yan An Shan, Yongde, inside Lincang district of Yunnan province. The trees are \u003cspan\u003egushu \u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"ZH-CN\"\u003e\u003cspan\u003e古樹\u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003e\u003cspan\u003e, meaning \"ancient trees\" of more than 300 years old.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eJenny decides between white tea and pu'er partly by the leaf and the pick. For white tea, the leaves are more tender and bud-heavy. For this sheng, the pick is more mature, usually 1 bud to 3-4 leaves, which gives the tea more content, more layers, and better aging potential\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan lang=\"HE\" dir=\"RTL\"\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e.\u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eIn the cup, the tea is soft, velvety, and not too astringent. It is flexible in brewing and does not peak too hard. After a year of aging loose, we find notes of rose on the nose, some deeper spice notes, and only a slightly dry finish, with plenty of room for further aging\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan lang=\"HE\" dir=\"RTL\"\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e.\u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eThis tea is a good place to start if you want to gradually understand Yongde sheng. We prefer brewing it with short steeps, but it is forgiving enough to handle a wider range of sessions\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan lang=\"HE\" dir=\"RTL\"\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e.\u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eOuttakes\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli class=\"MsoListParagraph\"\u003e\u003cspan lang=\"EN-US\"\u003eThe old website also listed tasting notes of corn, chestnut, and nectarine\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoListParagraph\"\u003e\u003cspan lang=\"EN-US\"\u003eMing Feng Shan is one part of the mountain, not the highest part\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoListParagraph\"\u003e\u003cspan lang=\"EN-US\"\u003eA separate management method was noted in our field notes\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"ho yum tea - as tea should be","offers":[{"title":"Default Title","offer_id":48655839985818,"sku":"YASS24-60","price":0.0,"currency_code":"HKD","in_stock":false}]},{"product_id":"yibang-mansong-2026-sheng-puer","title":"Yibang Mansong 2026 – Sheng Pu'er (Raw)","description":"\u003cp\u003eMansong is the most famous tea area in Yibang, one of the Six Ancient Tea Mountains, and historical records note that Mansong tea from Yibang was designated as the emperor's exclusive tribute tea.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAfter sampling several well-aged Mansong vintages in early 2026, we decided to make Yibang our highest priority during our Spring 2026 Yunnan sourcing journey, and came back with two nano-terroir batches from two different mountains within the core area of Mansong: Wangzi Shan 王子山 (\"Prince Mountain\") and Beiyin Shan 背阴山 (\"Shady Mountain\").\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eEvery spring, these decisions have to be made well in advance. Nature follows its own schedule, and we can't be in multiple tea regions at the same time. Instead, we choose a handful of areas to focus on, follow the changing weather, and stay flexible enough to arrive before picking begins. That's when we can spend time with the farmers, experience the environment firsthand, and better understand each terroir beyond the finished tea. We joined local farmers to better understand the nano-terroirs of Mansong and to search for what we call micro-batches — tiny harvests of just a few kilograms, sometimes from a single picking day or even a danzhu 单株 (single tree). After several days in the mountains, we had both.\u003c\/p\u003e\n\u003cp\u003eOur farmer considers both teas as xiao gaogan 小高杆, meaning \"small tall-trunk\" trees, which refers to tea trees that show a high, upright trunk form like gaogan 高杆 trees, but are smaller or less extreme than the classic very tall, old forest \"high-trunk\" trees. Unlike many famous pu'er regions, Mansong is not particularly known for ancient gushu trees. Most of its character comes from zhong-xiao shu (medium and small trees), many of them less than 100 years old. We believe this is one of the reasons Mansong attracts more experienced drinkers, who no longer chase the numbers behind a tea, but focus on what ends up in the cup.\u003c\/p\u003e\n\u003ch2\u003eWangzi Shan 王子山\u003c\/h2\u003e\n\u003cp\u003e\"The Prince of Mansong\", this micro-batch grows in Mansong's distinctive purple-red weathered-stone soil, which breaks down easily, drains well, and still keeps enough moisture for slow tree growth. This is what gives the area its iconic sweetness and aroma. Even within the core area, each micro-batch can express itself differently depending on mountain aspect, shade, altitude, and yield. During our visit, a drive of just a few minutes uphill brought us nearly 200 meters higher in elevation, revealing noticeably different growing conditions. That part of the mountain was harder and more dangerous to pick, which is one of the reasons why this tea is rarer and more expensive.\u003c\/p\u003e\n\u003cp\u003eIn the cup, Wangzi Shan feels soft with a slightly sticky kougan (mouthfeel), with a wide range of high tones, early sweetness, and a stable but mild huigan 回甘 (returning sweetness).\u003c\/p\u003e\n\u003ch2\u003eBeiyin Shan 背阴山\u003c\/h2\u003e\n\u003cp\u003eSimilar to Wangzi Shan, \"The Shady Mountain\" also grows in weathered-stone soil that can be broken apart by hand, but here the soil is brown rather than purple-red. At a slightly lower altitude, this area is easier to reach and less extreme than Wangzi Shan. While Wangzi trees receive about 12 hours of daylight, the trees of Beiyin Shan receive less than 10 hours of direct sunlight each day, a difference that has a noticeable influence on the character of the tea.\u003c\/p\u003e\n\u003cp\u003eBeiyin Shan feels more even and steady from the start. In the cup, it is balanced, slowly developing, and with very few flaws - less dramatic than Wangzi Shan, but very clear in its own way, and often the kind of profile we are happy to drink.\u003c\/p\u003e\n\u003cp\u003eThis is the first time we've sourced Mansong at this level of precision. Most of these two batches will continue aging in our Xiamen pu'er room, first as loose tea and later as compressed cakes, while we keep following their development over the years. Only a small portion is available now, allowing us to revisit these same batches as they mature.\u003c\/p\u003e","brand":"hyt","offers":[{"title":"Wangzi Shan (50g)","offer_id":49162712940698,"sku":"WZMS26-50","price":535.0,"currency_code":"HKD","in_stock":true},{"title":"Beiyin Shan (50g)","offer_id":49162893328538,"sku":"BYMS26-50","price":495.0,"currency_code":"HKD","in_stock":true}]},{"product_id":"yiwu-gua-feng-zhai-2026-sheng-puer","title":"Yiwu Gua Feng Zhai 2026 Sheng Pu'er","description":"\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThis tea comes from Cha Wang Di \u003c\/span\u003e\u003cspan lang=\"ZH-CN\"\u003e茶王地\u003c\/span\u003e\u003cspan\u003e (\"tea king's land\"), a named area inside Gua Feng Zhai, a village deep in the Yiwu tea area of eastern Xishuangbanna. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWithin Gua Feng Zhai, tea gardens are traditionally identified by individual land parts (地塊) rather than by the village alone. Well-known micro-origins include You Jia Bian Cha (有家邊茶), Baishahe (白沙河), Lan Shi Di (爛石地), Cha Wang Di (茶王地), and Hei Shui Liangzi (黑水梁子). Each parcel has its own terrain, ecology, and growing conditions, resulting in subtle differences in character.\u003cbr\u003e\u003cbr\u003eAmong them, Cha Wang Di is one of the most recognized and sought-after origins. Located within the state-owned forest (國有林), its older tea trees grow in a well-preserved woodland ecosystem.  \u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThe land here is unusual even by Yiwu standards. Locals call it \"red stony soil\" - a mix of red earth and stone that drains well and breathes easily. The humus layer is thick, the organic matter is high, and the ground carries a wide range of minerals. Days here run close to twelve hours of light, and the trees grow slowly through it\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThe material is old, large-leaf tea trees native to Yunnan, growing in and around the forest rather than on a plantation. Picking happens once a year, from late March through late April, whenever the shoots are ready.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThe tea itself starts-off sweet. The first note that arrives is a salty-sweet note that sits on the tip of the tongue - a specific sensation we warmly remember from our beloved Liang Guo Shui from 2019. It is elegant, soft, and smooth in the mouth, without pushing itself forward. The second and third infusions continue on the same line, without dramatic shifts. Kougan \u003c\/span\u003e\u003cspan lang=\"ZH-CN\"\u003e口感\u003c\/span\u003e\u003cspan\u003e (mouthfeel) is very good, and the huigan \u003c\/span\u003e\u003cspan lang=\"ZH-CN\"\u003e回甘\u003c\/span\u003e\u003cspan\u003e (returning sweetness) is long and steady. Among the Yiwu teas we tasted this harvest, this is the one that stands out as a tea ready to drink now, without waiting\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan lang=\"HE\" dir=\"RTL\"\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eMissing\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003eNet weight\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003eBrewing\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003cspan\u003eStorage\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eOuttakes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003eComparison to Mansong (internal reference, not customer-facing)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003e\"excellent tea\" and other evaluative-marketing language\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003especific altitude number was kept in the Tea ID rather than pushed into prose;\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003ethe ~12 hours of daily light was kept in prose but not framed as a marketing point;\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003e\"best this year among Yiwu teas\" was softened rather than used as a ranking claim.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003eThe soil is mostly red and brick-red, with pockets of yellow soil, developed over long periods from purple rock and sandstone.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"ho yum tea - as tea should be","offers":[{"title":"Default Title","offer_id":48726759473306,"sku":null,"price":0.0,"currency_code":"HKD","in_stock":false}]},{"product_id":"bing-dao-lao-zhai-2026-sheng-puer","title":"Bingdao Lao Zhai 2026 Sheng Pu'er","description":"\u003cp\u003eFor anyone exploring Sheng Pu'er, Bingdao Laozhai is one of the names that inevitably comes up. It is a tea we had wanted to understand for many years, yet we deliberately chose not to source it until we felt ready – not financially, but in terms of our own understanding of the region and its tea.\u003c\/p\u003e\n\u003cp\u003eWe first visited Bingdao Laozhai in 2024 through a friend in Dali, who introduced us to a local Dai (傣族) family. Now in its eighth generation, the family continues to care for the same tea gardens inherited from their ancestors. The eldest brother, Xiao Cao, welcomed us during the spring harvest and, instead of taking us to the well-known viewpoints where visitors photograph the famous ancient tea trees, he led us directly into the family's own gardens.\u003c\/p\u003e\n\u003cp\u003eThe tea trees grow \u003cspan\u003ehigh in the mountains at roughly 1,600 meters,\u003c\/span\u003e on steep mountain slopes, often exceeding 60 degrees, in an environment that has seen remarkably little human intervention.\u003cspan\u003e The soil is a mineral-rich yellow-red earth, and the cooler air at this altitude slows down the growth of the trees.\u003c\/span\u003e \u003cspan\u003eThe material is a local Yunnan large-leaf population, picked from medium and smaller trees \u003c\/span\u003e\u003cspan\u003ebetween 60 and 80 years old. These are not the oldest trees of Bingdao, but they carry the same terroir, and their age gives the leaves a more focused, steady character than younger garden tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAt the time, we couldn't fully appreciate what we were seeing. The tea garden itself didn't appear dramatically different from many others we had visited across Yunnan. However, our point of view changed once we sat down to drink the tea. Bingdao is often described by its signature bingtang tian (冰糖甜), the distinctive rock-sugar sweetness that made the region famous. But what impressed us even more was the complete balance of the tea: its remarkable sweetness, the almost complete absence of aggressive bitterness or astringency, the lingering returning sweetness, and the exceptionally deep throat sensation that continued long after each sip.\u003c\/p\u003e\n\u003cp\u003eFor the first time, we experienced Bingdao Laozhai not as a famous name, but as tea served directly by the family who had grown it. That afternoon completely changed our understanding of the region. Since then, we have continued building our relationship with Xiao Cao's family, tasting each new harvest they sent us while gradually deepening our understanding of this unique terroir.\u003c\/p\u003e\n\u003cp\u003eBy the spring of 2026, after several years of study, repeated tastings, and completing our professional pu'er education, we finally felt ready to introduce Bingdao Laozhai to our collection. Not because it had become more famous – but because we had become better prepared to appreciate what makes it truly special.\u003c\/p\u003e\n\u003ch3 class=\"MsoNormal\"\u003e\u003cspan\u003eMissing\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli class=\"MsoNormal\" style=\"font-weight: bold;\"\u003e\u003cstrong\u003eDetailed tasting notes\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003e net weight\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003ebrewing parameters\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003cspan\u003estorage details\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\" lang=\"HE\"\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e.\u003c\/span\u003e\u003cspan dir=\"RTL\" lang=\"HE\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"ho yum tea - as tea should be","offers":[{"title":"Default Title","offer_id":48726802989210,"sku":null,"price":0.0,"currency_code":"HKD","in_stock":false}]},{"product_id":"teng-tiao-liang-guo-shui-sheng-puer-2025-2026","title":"Liang Guo Shui Teng Tiao Sheng Pu'er - 2025 \/ 2026","description":"\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThis tea comes from Liang Guo Shui, a rocky area where the trees and stonse seem to have grown together over many years. The ground is full of minerals, and the roots run deep into and around the rocks. That relationship between tree and stone is the first thing that makes this tea feel distinct\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\" lang=\"HE\"\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan dir=\"RTL\" lang=\"HE\"\u003eOur journey with Liang Guo Shui began in 2019, when Jenny, one of the earliest tea makers we started working with, introduced us to this small village in Yongde. The first tea we tasted wasn't even a spring harvest – it was an autumn sheng pu'er. Even so, its remarkable smoothness and refreshing mouthfeel immediately caught our attention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eWe offer two harvests of this tea: 2025 and 2026. Both come from the same area at 1,800-1,990 meters, made from cultivated Yunnan large-leaf type, with trees estimated at over 100 years old. The term \"teng tiao\" 藤條 in the title refers to the growing and picking method \u003c\/span\u003edeveloped by tea farmers over many years. This involves pruning away excess old leaves and side branches, leaving only the leaves that grow straight to the top, which are the most potent and full of nutrients. While with conventional harvesting methods, a tea plant can be harvested two or three times in one spring - with teng tiao tea picking, the leaves have already exhausted all their nutrients and energy during the first budding, resulting in more leaves but potentially only one harvest.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eIn the cup, both harvests begin smooth, with a salty impression in the first brews and a clear mineral line underneath. The 2025 feels softer and more settled, and it suggests good aging potential. The 2026 is more dynamic and elegant, without roughness, with stronger mineral lift by the fourth brew and good sheng jin 生津 (mouthwatering effect). Together, they show two stages in the expression of the same material\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\" lang=\"HE\"\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e\u003cspan dir=\"RTL\"\u003e\u003c\/span\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\"\u003e2026 danzhu 單株 (single-tree)\u003c\/h3\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eIn the spring of 2026, we finally had the opportunity to visit Liang Guo Shui ourselves. Reaching the village takes more than two hours by mountain road from Yongde County. The remote landscape remains largely untouched, and just by standing there many of the tea's characteristics suddenly made sense. Large dark rocks lie throughout the mountainside, both above and beneath the soil, contributing to the tea's distinctive mineral texture, while the high elevation creates a cool mountain climate that helps shape its exceptionally smooth character.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRather than selecting finished tea, we came to choose the trees ourselves. Together with Jenny, we carefully selected three individual teng tiao tea trees. After harvesting the fresh leaves, we drove them back to her family workshop and spent the entire night producing the tea together. Once the processing was complete, we compared all three single-tree batches side by side.\u003c\/p\u003e\n\u003cp\u003eAmong them, this specific tree stood out immediately. It preserved everything we had admired about Liangguoshui over the past seven years – its refreshing character, remarkable smoothness, and clean expression – while offering the fullest texture and the strongest overall balance. It is the finest Liang Guo Shui we have sourced to date.\u003c\/p\u003e\n\u003ch3 class=\"MsoNormal\"\u003e\n\u003cspan\u003eMissing\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003enet weight\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003ebrewing\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003estorage\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"MsoNormal\"\u003e\u003cspan\u003eOuttakes\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003ePink's travel note that it was her first time there and about 3 hours from home; \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003eNote about Jenny sending samples during Covid - already exists in Terroir Page.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003eshocking' wording;\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003ethe note to do deep research on AI;\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\n\u003cspan\u003e\"W\u003c\/span\u003eet leaves smells like Bingdao\"\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003e\u003cspan\u003einternal value judgments such as 'the best all along' kept out of the main prose.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"ho yum tea - as tea should be","offers":[{"title":"Default Title","offer_id":48726857875610,"sku":null,"price":0.0,"currency_code":"HKD","in_stock":false}]}],"url":"https:\/\/hyt.hk\/collections\/puer-tea.oembed","provider":"ho yum tea - as tea should be","version":"1.0","type":"link"}