Tea from RM 1000 - RM 1499

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.

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.

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.

This commemorative tea was launched in 2012 to celebrate Purple Cane’s 25th anniversary. Raw leaves were harvested in spring from the Menghai tea growing region in Xishuangbanna of the Yunnan Province. The leaves were steam-pressed into tea cakes of 357 gram each in traditional ways.

Delicious to drink when fresh, the tea yields a golden infusion that promises a delightful aroma and pleasant finish. As the fresh young tea develops its complexity in our dry Malaysian storage over time by way of natural maturation, it offers a cup that is not just velvet-smooth but also full of aroma only a well-aged Puer can offer. Great for a satisfying brew, it is also ideal for extended storage.

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 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 production is in full compliance with the original 7542 tea cake processing procedure. The raw materials are harvested from a semi-arbor type of broad-leaf varietal tea trees on the mid-slopes at an altitude between 1400m & 1800m at the famous ancient tea tree mountains of Nanluo and Bulang in Xishuangbanna, Yunnan.

As it contained raw teas of various grades, the tea cake showcased the characteristics of different tea leaves, yielding a smooth infusion with very appealing taste to the consumers. The mellow, smooth and clean infusion of early 7542 (now commonly known as 88 Green/Qing in the market) has won over consumers and the tea fraternity alike. 57% of the raw tea has reached the qualified grade 4 specification, hence the export number "7542" ("75" indicates its launch year 1975, "4" indicates the major grade characteristics of the raw tea leaves, and "2" indicates the number of its place of origin, Menghai tea factory).

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.

Purple Cane has launched a new commemorative tea cake to mark the 34th anniversary of its launch into the tea business. Using Dian Qing (literally Yunnan green) as the raw material, the tea was made according to the long tradition of Puer production in the Yunnan Province by way of a rigorous process. Named Sheng Yun Hao, it is a premium Yunnan tea perfect for extended storage. Sheng Yun Hao is made of meticulously-picked fresh leaves harvested from the Menghai Tea Region in Yunnan's Xishuangbanna. The leaves were custom-blended before being steam-pressed into neat and solid tea cakes weighing 357 grams each. Taking as it is, the golden infusion is crisp and refreshing with pronounced aroma.The velvety mouth feel is complemented by a complex flavour profile and a subtle, long finish. Exquisitely-crafted, Sheng Yun Hao is ideal for extended storage to benefit from the wonderful transformation over time. Specially presented to commemorate the tea journey of Purple Cane, Sheng Yun Hao is a worthy addition to your collection of hallmarked teas of superior quality.

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.