Tea from RM 1500 - RM 1999

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.

This Zhongcha Brand Green Label Iron Tea Cake, with a specification of 357 grams, is produced by China's Yunnan Tea Company. Using only high-wuality tea When making tea in the tea factory, high-quality tea cyanines are selected, carefully blended and pressed, the cake is thick and round, and the buds and leaves are fat and strong. When the soup is ready for drinking, the taste is simple, the tea is strong, the aroma is long-lasting, the smell of loose smoke is obvious, the flavor of the smoke is full, the string is stretched, and the color of the dry tea is dark and shiny. This tea is made by pressing the tea cyanines from the Lincang tea area, the traditional Xiaguan tea making. Carefully selected by TeaX and collected by Purple Cane Malaysian Storage, it will add another good tea to tea lovers.

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.

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.

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.