Tea from RM 1000 - RM 1499

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.

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.

Produced by Purple Cane Malaysia since 2001, the “Wild Puer” is a classic example of originality. It is a natural ageing condition (dry storage) branded tea of Malaysia. The raw material comes from the primitive organic wild tea bushes of Mengku, Yunnan. Leaves from these rare and ancient tea trees, more than 500 years old, give a profound taste, strong aroma, relishing flavour; in short, what Puer tea is all about.

In early spring of April 2001, Purple Cane together with tea extraordinaire Mr. Xiuyuan Lin and Mr. Rong Jiasheng, Chairman of Yunnan Shuangjiang Mengku Tea Co. Ltd., held a spring Tea Expo in Kunming. From this expo the first ever custom-made tea product with all-inclusive ingredients – “Purple Cane Wild Puer” (500g) - from the Mengku Daxueshan Tea District was conceived.

The tea cake surface is compressed with the original leaves of ancient arbor tea trees. Red, yellow and purple ribbons are compressed within the tea cakes. The purple symbolises the exclusive distribution to Purple Cane whilst red and yellow point to distribution to the China, Hong Kong, Macao and Taiwan tea market. Since then, Purple Cane has consistently followed up year after year in a 7-year-long production cooperation.

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.

Produced by Purple Cane Malaysia since 2001, the “Wild Puer” is a classic example of originality. It is a natural ageing condition (dry storage) branded tea of Malaysia. The raw material comes from the primitive organic wild tea bushes of Mengku, Yunnan. Leaves from these rare and ancient tea trees, more than 500 years old, give a profound taste, strong aroma, relishing flavour; in short, what Puer tea is all about.

In early spring of April 2001, Purple Cane together with tea extraordinaire Mr. Xiuyuan Lin and Mr. Rong Jiasheng, Chairman of Yunnan Shuangjiang Mengku Tea Co. Ltd., held a spring Tea Expo in Kunming. From this expo the first ever custom-made tea product with all-inclusive ingredients – “Purple Cane Wild Puer” (500g) - from the Mengku Daxueshan Tea District was conceived.

The tea cake surface is compressed with the original leaves of ancient arbor tea trees. Red, yellow and purple ribbons are compressed within the tea cakes. The purple symbolises the exclusive distribution to Purple Cane whilst red and yellow point to distribution to the China, Hong Kong, Macao and Taiwan tea market. Since then, Purple Cane has consistently followed up year after year in a 7-year-long production cooperation.

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.

Produced by Purple Cane Malaysia since 2001, the “Wild Puer” is a classic example of originality. It is a natural ageing condition (dry storage) branded tea of Malaysia. The raw material comes from the primitive organic wild tea bushes of Mengku, Yunnan. Leaves from these rare and ancient tea trees, more than 500 years old, give a profound taste, strong aroma, relishing flavour; in short, what Puer tea is all about.

In early spring of April 2001, Purple Cane together with tea extraordinaire Mr. Xiuyuan Lin and Mr. Rong Jiasheng, Chairman of Yunnan Shuangjiang Mengku Tea Co. Ltd., held a spring Tea Expo in Kunming. From this expo the first ever custom-made tea product with all-inclusive ingredients – “Purple Cane Wild Puer” (500g) - from the Mengku Daxueshan Tea District was conceived.

The tea cake surface is compressed with the original leaves of ancient arbor tea trees. Red, yellow and purple ribbons are compressed within the tea cakes. The purple symbolises the exclusive distribution to Purple Cane whilst red and yellow point to distribution to the China, Hong Kong, Macao and Taiwan tea market. Since then, Purple Cane has consistently followed up year after year in a 7-year-long production cooperation.

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.

Produced by Purple Cane Malaysia since 2001, the “Wild Puer” is a classic example of originality. It is a natural ageing condition (dry storage) branded tea of Malaysia. The raw material comes from the primitive organic wild tea bushes of Mengku, Yunnan. Leaves from these rare and ancient tea trees, more than 500 years old, give a profound taste, strong aroma, relishing flavour; in short, what Puer tea is all about.

In early spring of April 2001, Purple Cane together with tea extraordinaire Mr. Xiuyuan Lin and Mr. Rong Jiasheng, Chairman of Yunnan Shuangjiang Mengku Tea Co. Ltd., held a spring Tea Expo in Kunming. From this expo the first ever custom-made tea product with all-inclusive ingredients – “Purple Cane Wild Puer” (500g) - from the Mengku Daxueshan Tea District was conceived.

The tea cake surface is compressed with the original leaves of ancient arbor tea trees. Red, yellow and purple ribbons are compressed within the tea cakes. The purple symbolises the exclusive distribution to Purple Cane whilst red and yellow point to distribution to the China, Hong Kong, Macao and Taiwan tea market. Since then, Purple Cane has consistently followed up year after year in a 7-year-long production cooperation.

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.

In 2002, the 7th International Tea Culture Seminar hosted jointly by Purple Cane and the Malaysian International Tea Culture Association was successfully held in Kuala Lumpur. A key calendar event for the Chinese tea fraternity, it was organised in conjunction with the inaugural Malaysia International Tea Festival.

To celebrate this special occasion, the hosts presented limited edition tea cakes to fellow tea connoisseurs and aficionados as souvenirs. Made of the choicest Dianqing (Yunnan green) raw tea, these 1kg tea cakes are worthy collector’s items.

Harvested in early spring from tea trees of the large-leaf varietal grown in high elevations at the Si Mao Tea Region in Yunnan, fresh leaves underwent fixation and rolling before being naturally dried under the sun to yield quality loose leaf raw tea. They were then steam-pressed into shape with the use of special moulds.

Thanks to plentiful rain, moistening mist and an absence of extreme cold or heat, the unique terroir of the mountainous region offers a balanced ecosystem thriving with life, contributing to the abundant compounds in the tea leaves. The greenish-yellow infusion is bright and flavourful with a pleasant aftertaste. Two decades of natural ageing in the dedicated Malaysian tea storage enables the tea to benefit from the right humidity and passage of time to acquire a uniquely mellow flavour profile.

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.

Hailed from the wild tea region of the Bing Dao, Mengku, Yunnan, China, large-leafed variety tea leaves are only plucked in early spring from the ancient tea trees more than hundreds of years old. The tea leaves are sun-dried, steamed and compressed into 500g green puer tea cakes. The stout strips of tea leaves covered by fine pekoe give a clear, golden infusion, ideal for consume immediately to enjoy its light and refreshing aroma. The body of tea infusion is thick and comes with very strong energy "qi". These tea cake’s taste improves over time, it can be kept and aged to achieve a mellower, smoother and more complex flavours. Purple Cane recognizes this wonderful tea as "Yun Pin Hao – Ancient Tree Tea from the Bing Dao".

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 wild tea region of the Bing Dao, Mengku, Yunnan, China, large-leafed variety tea leaves are only plucked in early spring from the ancient tea trees more than hundreds of years old. The tea leaves are sun-dried, steamed and compressed into 500g green puer tea cakes. The stout strips of tea leaves covered by fine pekoe give a clear, golden infusion, ideal for consume immediately to enjoy its light and refreshing aroma. The body of tea infusion is thick and comes with very strong energy "qi". These tea cake’s taste improves over time, it can be kept and aged to achieve a mellower, smoother and more complex flavours. Purple Cane recognizes this wonderful tea as "Yun Pin Hao – Ancient Tree Tea from the Bing Dao".

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 tea originated from the wild tea tree growing region of Daxueshan (the great snowy mountain) in Mengku area of Yunnan Province, China. The region has the most densely growing broad-leaf tea tree clusters at the highest altitude among the world’s known tea growing areas. The trees are characterised as wild ancient tea trees of the broad-leaf varietal.

Raw leaves were plucked in early spring from ancient tea trees several hundred years old. Harvested leaves were sun-cured, steamed and compressed into 500-gram raw tea cakes. The stout strips of tealeaves covered by fine hair give a clear golden infusion that imparts light and refreshing aroma. A flavourful and lively brew, it comes with a very pleasant aftertaste.

Ideal for extended storage, the tea ages well to develop a mellow and rich profile with layers of flavour and aroma, elevating it to a whole new level.

With Daxueshan ancient tea growing region now a nationally-designated protected area of China, it is with regret that we have stopped producing this tea after an annual release between 2012 and 2015.

The tea is accordingly named “Daxueshan” Ancient Tree Tea as part of the Yun Pin Hao range by Purple Cane.

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 tea originated from the wild tea tree growing region of Daxueshan (the great snowy mountain) in Mengku area of Yunnan Province, China. The region has the most densely growing broad-leaf tea tree clusters at the highest altitude among the world’s known tea growing areas. The trees are characterised as wild ancient tea trees of the broad-leaf varietal.

Raw leaves were plucked in early spring from ancient tea trees several hundred years old. Harvested leaves were sun-cured, steamed and compressed into 500-gram raw tea cakes. The stout strips of tealeaves covered by fine hair give a clear golden infusion that imparts light and refreshing aroma. A flavourful and lively brew, it comes with a very pleasant aftertaste.

Ideal for extended storage, the tea ages well to develop a mellow and rich profile with layers of flavour and aroma, elevating it to a whole new level.

With Daxueshan ancient tea growing region now a nationally-designated protected area of China, it is with regret that we have stopped producing this tea after an annual release between 2012 and 2015.

The tea is accordingly named “Daxueshan” Ancient Tree Tea as part of the Yun Pin Hao range by Purple Cane.

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.