Vintage Tea

Hailed from the tea region of Xishuangbanna, Yunnan, China. The selected broad-leafed variety raw tea leaves are sun-dried, steamed and compressed into a green puer round tea cakes. Neatly shape, and it is outstanding with its high quality. Featuring stout strips, the leaves yield clear yellowish-green tea infusion with mellow aroma and full-bodied flavours, ideal for consume immediately to enjoy its refreshing and light aroma. Or kept over an extended period of time for natural maturation to achieve smoother and more complex flavours.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

The “Gu Shu Wang” Raw Puer Tea is an original classic series created by Purple Cane. It follows the concept and format of “Purple Cane Wild Puer Tea” series (2001-2007) of 500g per tea cake, releasing a newly produced batch each year since 2008. It has become an all-time-favourite puer tea as well as a valuable collectible popular among tea lovers.

The tea leaves are harvested from centuries-old trees of the large-leafed varietal from Mengku mountainous areas, Yunnan Province, China. The raw leaves undergo a meticulous “kill-green” process before being steamed and compressed into round tea cakes.

The stout leaf strips of Gu Shu Wang yield a golden tea infusion with a lively, rich and full-bodied flavour, refreshing aroma, and lingering mellow aftertaste. This tea promises the best of both worlds - it is good enough for enjoyment right now; meanwhile, it ages well and will achieve a mellower and richer to produce an even more satisfying brew for a long time to come.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

The “Gu Shu Wang” Raw Puer Tea is an original classic series created by Purple Cane. It follows the concept and format of “Purple Cane Wild Puer Tea” series (2001-2007) of 500g per tea cake, releasing a newly produced batch each year since 2008. It has become an all-time-favourite puer tea as well as a valuable collectible popular among tea lovers.

The tea leaves are harvested from centuries-old trees of the large-leafed varietal from Mengku mountainous areas, Yunnan Province, China. The raw leaves undergo a meticulous “kill-green” process before being steamed and compressed into round tea cakes.

The stout leaf strips of Gu Shu Wang yield a golden tea infusion with a lively, rich and full-bodied flavour, refreshing aroma, and lingering mellow aftertaste. This tea promises the best of both worlds - it is good enough for enjoyment right now; meanwhile, it ages well and will achieve a mellower and richer to produce an even more satisfying brew for a long time to come.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

The “Gu Shu Wang” Raw Puer Tea is an original classic series created by Purple Cane. It follows the concept and format of “Purple Cane Wild Puer Tea” series (2001-2007) of 500g per tea cake, releasing a newly produced batch each year since 2008. It has become an all-time-favourite puer tea as well as a valuable collectible popular among tea lovers.

The tea leaves are harvested from centuries-old trees of the large-leafed varietal from Mengku mountainous areas, Yunnan Province, China. The raw leaves undergo a meticulous “kill-green” process before being steamed and compressed into round tea cakes.

The stout leaf strips of Gu Shu Wang yield a golden tea infusion with a lively, rich and full-bodied flavour, refreshing aroma, and lingering mellow aftertaste. This tea promises the best of both worlds - it is good enough for enjoyment right now; meanwhile, it ages well and will achieve a mellower and richer to produce an even more satisfying brew for a long time to come.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

Hailed from the tea region of Xishuangbanna, Yunnan, China. The selected broad-leafed variety raw tea leaves are sun-dried, steamed and compressed into a green puer round tea cakes. Neatly shape, and it is outstanding with its high quality. Featuring stout strips, the leaves yield clear yellowish-green tea infusion with mellow aroma and full-bodied flavours, ideal for consume immediately to enjoy its refreshing and light aroma. Or kept over an extended period of time for natural maturation to achieve smoother and more complex flavours.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

Yun Pin Hao Jiu Lu Puer Tea Series is the very first Puer Tea brand Purple Cane created. The tea cake is made of leaves harvested from the large-leaf varietal tea trees that grow in Xishuangbanna areas, Yunnan province, China. All batches were kept for ageing in Malaysia.

The 1996 Jiu Lu Yun Jian Raw Puer Tea became a classic favourite among tea masters and collectors because of the tea cake’s highly distinguishable, unembellished appearance that resembles a cow pie: it has a thick round middle, an edge that looks like the back of a loach, and slightly bumpy surfaces.

The 1997 & 1998 batches kept to the style and taste of 1996. The production of this series was discontinued after year 1998, however, due to difficulty of raw material acquisition. It was sold out in the market in 1999.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

Yun Pin Hao Jiu Lu Puer Tea Series is the very first Puer Tea brand Purple Cane created. The tea cake is made of leaves harvested from the large-leaf varietal tea trees that grow in Xishuangbanna areas, Yunnan province, China. All batches were kept for ageing in Malaysia.

The 1996 Jiu Lu Yun Jian Raw Puer Tea became a classic favourite among tea masters and collectors because of the tea cake’s highly distinguishable, unembellished appearance that resembles a cow pie: it has a thick round middle, an edge that looks like the back of a loach, and slightly bumpy surfaces.

The 1997 & 1998 batches kept to the style and taste of 1996. The production of this series was discontinued after year 1998, however, due to difficulty of raw material acquisition. It was sold out in the market in 1999.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

Yun Pin Hao Jiu Lu Puer Tea Series is the very first Puer Tea brand Purple Cane created. The tea cake is made of leaves harvested from the large-leaf varietal tea trees that grow in Xishuangbanna areas, Yunnan province, China. All batches were kept for ageing in Malaysia.

The 1996 Jiu Lu Yun Jian Raw Puer Tea became a classic favourite among tea masters and collectors because of the tea cake’s highly distinguishable, unembellished appearance that resembles a cow pie: it has a thick round middle, an edge that looks like the back of a loach, and slightly bumpy surfaces.

The 1997 & 1998 batches kept to the style and taste of 1996. The production of this series was discontinued after year 1998, however, due to difficulty of raw material acquisition. It was sold out in the market in 1999.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

Yun Pin Hao Jiu Lu Puer Tea Series is the very first Puer Tea brand Purple Cane created. The tea cake is made of leaves harvested from the large-leaf varietal tea trees that grow in Xishuangbanna areas, Yunnan province, China. All batches were kept for ageing in Malaysia.

The 1996 Jiu Lu Yun Jian Raw Puer Tea became a classic favourite among tea masters and collectors because of the tea cake’s highly distinguishable, unembellished appearance that resembles a cow pie: it has a thick round middle, an edge that looks like the back of a loach, and slightly bumpy surfaces.

The 1997 & 1998 batches kept to the style and taste of 1996. The production of this series was discontinued after year 1998, however, due to difficulty of raw material acquisition. It was sold out in the market in 1999.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

The Liu Shan Ancient Tea Cake from the Yun Pin collection by Purple Cane

Our Yun Pin collection is a tribute to the famed Song Pin teas.

With Yun Pin, an own-brand collection first launched in 2004, Purple Cane pays homage to the highly respected appellation of Song Pin, while expressing its aspiration to excel.

The first series of the Yun Pin collection is Qi Chong Tian, made of hand-picked tender young shoot of spring buds plucked from wild tea tree clusters of six famed ancient tea mountains in the Menghai tea area in Xishuangbanna, Yunnan before the start of the rainy season. The six mountains are Yi Wu, Man Sa, Man Zhuan, You Le, Yi Bang and Ge Den. Adopting traditional stone mill processing, the tealeaves have undergone manual pan-frying, sun-drying, steaming and compressing. It yields a clear infusion offering intense aromatics and smooth flavour. This is a well-aged tea ideal both for immediate consumption and extended storing.

Named by world famous tea master Camellia Siow萧慧娟, Qi Chong Tian (literally the seven heavens) is available in stacks of seven tea cakes, six of which originates from each of the six mountains respectively. The seventh is a blend of the raw leaves from the six mountains, which have been mixed together thoroughly and steam-pressed into shape. The net weight of each compressed tea is 400g. It is aptly named Liu Shan (literally six mountains).

Liu Shan also comes in a coveted limited edition packaging in bamboo leaf tubes.

Purple Cane’s Yun Pin collection carries an authenticity seal to distinguish it from counterfeit. It represents our unwavering commitment to the highest quality, from selection of raw materials to tea processing. First launched in spring of 2004, the Qi Chong Tian series has a annual release, with twelve editions of packaged tubes launched over twelve years up to 2015.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

The Liu Shan Ancient Tea Cake from the Yun Pin collection by Purple Cane

Our Yun Pin collection is a tribute to the famed Song Pin teas.

With Yun Pin, an own-brand collection first launched in 2004, Purple Cane pays homage to the highly respected appellation of Song Pin, while expressing its aspiration to excel.

The first series of the Yun Pin collection is Qi Chong Tian, made of hand-picked tender young shoot of spring buds plucked from wild tea tree clusters of six famed ancient tea mountains in the Menghai tea area in Xishuangbanna, Yunnan before the start of the rainy season. The six mountains are Yi Wu, Man Sa, Man Zhuan, You Le, Yi Bang and Ge Den. Adopting traditional stone mill processing, the tealeaves have undergone manual pan-frying, sun-drying, steaming and compressing. It yields a clear infusion offering intense aromatics and smooth flavour. This is a well-aged tea ideal both for immediate consumption and extended storing.

Named by world famous tea master Camellia Siow萧慧娟, Qi Chong Tian (literally the seven heavens) is available in stacks of seven tea cakes, six of which originates from each of the six mountains respectively. The seventh is a blend of the raw leaves from the six mountains, which have been mixed together thoroughly and steam-pressed into shape. The net weight of each compressed tea is 400g. It is aptly named Liu Shan (literally six mountains).

Liu Shan also comes in a coveted limited edition packaging in bamboo leaf tubes.

Purple Cane’s Yun Pin collection carries an authenticity seal to distinguish it from counterfeit. It represents our unwavering commitment to the highest quality, from selection of raw materials to tea processing. First launched in spring of 2004, the Qi Chong Tian series has a annual release, with twelve editions of packaged tubes launched over twelve years up to 2015.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

The Liu Shan Ancient Tea Cake from the Yun Pin collection by Purple Cane

Our Yun Pin collection is a tribute to the famed Song Pin teas.

With Yun Pin, an own-brand collection first launched in 2004, Purple Cane pays homage to the highly respected appellation of Song Pin, while expressing its aspiration to excel.

The first series of the Yun Pin collection is Qi Chong Tian, made of hand-picked tender young shoot of spring buds plucked from wild tea tree clusters of six famed ancient tea mountains in the Menghai tea area in Xishuangbanna, Yunnan before the start of the rainy season. The six mountains are Yi Wu, Man Sa, Man Zhuan, You Le, Yi Bang and Ge Den. Adopting traditional stone mill processing, the tealeaves have undergone manual pan-frying, sun-drying, steaming and compressing. It yields a clear infusion offering intense aromatics and smooth flavour. This is a well-aged tea ideal both for immediate consumption and extended storing.

Named by world famous tea master Camellia Siow萧慧娟, Qi Chong Tian (literally the seven heavens) is available in stacks of seven tea cakes, six of which originates from each of the six mountains respectively. The seventh is a blend of the raw leaves from the six mountains, which have been mixed together thoroughly and steam-pressed into shape. The net weight of each compressed tea is 400g. It is aptly named Liu Shan (literally six mountains).

Liu Shan also comes in a coveted limited edition packaging in bamboo leaf tubes.

Purple Cane’s Yun Pin collection carries an authenticity seal to distinguish it from counterfeit. It represents our unwavering commitment to the highest quality, from selection of raw materials to tea processing. First launched in spring of 2004, the Qi Chong Tian series has a annual release, with twelve editions of packaged tubes launched over twelve years up to 2015.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.