1982; var. assamica, and/or Qimao( taliensis); prepared in Menghai, Yunnan, packaged in Hong Kong, stored in Kunming, Yunnan; bud &
1982; var. assamica, and/or Qimao( taliensis); prepared in Menghai, Yunnan, packaged in Hong Kong, stored in Kunming, Yunnan; bud &
Autumn, 2017; var. laochuan; Ya’an, Mendingshan, Sichuan; bud and 4-5 leaves; protected, “UNESCO Intangible Cultural Heritage,” fermented Hei Cha tea
Autumn, 2020; var. Camelia sinensis (blended sub-varietals); (Lucy Wang YNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud and 1-2 leaves, EU
Shú Pū Sān Jī, 熟普三级, 3rd Grade Shu Pu’er Tea; Autumn, 2020; var. Camelia sinensis (blended sub-varietals); (Lucy Wang YNteas Agri
Summer, 2020; var. qimao(big leaf); Guafeng Village, Yieu, Xishuanbanna, Yunnan; sun dried mao cha, raw pu’er process, pressed cake; elev.
1982; var. assamica, and/or Qimao( taliensis); prepared in Menghai, Yunnan, packaged in Hong Kong, stored in Kunming, Yunnan; bud &
#TodaysTea, #今天的茶 – April, 2005; var. Dayezhong; Mengzha Village, #Menghai, Yunnan; wild trees, buds and leaves, fermented pu’er process, aged pressed cake; various
#TodaysTea, #今天的茶 – Spring, 2007; var. dayezhong; #Xigui Village, Mengla, Lincang, Yunnan; raw #Puer, aged, pressed tea cake; elev. unknown. I did
Today’s Tea, 今天的茶 – Spring 2011; var. dàyèzhǒng; Lancang County, Pu’er, Yunnan; leaves only, raw pu’er process, pressed cake; elev.
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