Tea from RM 1000 - RM 1499

The 01’ Purple Cane Chen Yun Green Puer Tea Brick is made with fresh leaves from the large-leaf varietal tea trees that grow in high mountain tea areas of Yiwu, Menghai County, Yunnan Province, China.

The pollution-free and ecologically-safe environment yield premium quality raw leaves, which were sun-dried, steamed, shaped and compressed using the time-tested traditional method. The finished product exemplifies perfectly the lingering finish of a premium Yiwu tea. Produced more than 15 years ago, this tea has undergone excellent natural ageing and oxidation.

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.

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.

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.

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.

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.

It has been 30 years since Purple Cane began cultivating its tea business. To commemorate this journey, we are introducing the 'Purple Label', which has matured beautifully into a premium tea with a wonderfully rich flavour, thanks to the extended storage. It is named as such to pay tribute to the vintage 'Red Label' teas.

Raw leaves were harvested from trees of the broad-leaf species from the contamination-free, zero-pollution high-altitude tea plantation in Yunnan province, China. The sun-dried green leaves underwent the traditional steamed-and-compressed process. The finished tea cakes were placed in Purple Cane's storage in Malaysia at the beginning of 2000. Having undergone natural ageing over time, the tea has transformed into an exquisite beverage that is full-bodied and mellow. 'Purple Label' is steeped in history and culture, creating not just values but also a legend. It is a befitting icon of Malaysian Storage Puer.

Commemorating Purple Cane's 30th anniversary, 2017

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, to celebrate the seventh International Tea Culture Seminar cum Malaysia International Tea Festival, Purple Cane produced the “7th International Tea Culture Seminar Green Puer” (Dian Qing Yuan Cha) as a unique souvenir for fellow participants to collect.

The fresh leaves were harvested from large-leaf varietal tea trees that grow in the high mountain tea areas of southwest Yunnan, China. They underwent procedures of fixation, rolling, and sun-drying before being steamed and compressed into high-quality round tea cakes. With abundant rainfall, non-extreme climates, and a balanced ecosystem, these natural mountain areas produce supreme tea leaves rich in substances.

The infusion yields a bright yellowish-green tastes mellow and full-bodied with a strong aftertaste. This tea is now ready to be consumed for its signature refreshing note but could be kept for ageing to approach a smoother, more complex flavour.

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.

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.

Hailed from the wild tea region of the Da Xue Shan, 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 with light and refreshing aroma. A lively and flavorful brew, it comes with a very pleasant aftertaste. These tea cakes are also ideal tea collector’s item – they age into mellow and rich tea with layers of flavour and aroma – a sign of a truly premium tea. Purple Cane recognizes this wonderful tea as "Yun Pin Hao – Ancient Tree Tea from the Da Xue Shan".

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.