Piece
RM 1155.00
Stack (7 Pieces)
RM 8085.00
Carton (42 Pieces)
RM 48510.00
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.
Piece
RM 1005.00
Stack (7 Pieces)
RM 7035.00
Carton (42 Pieces)
RM 42210.00
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.
Stack (7 Pieces)
RM 6545.00
Carton (42 Pieces)
RM 39270.00
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.
Piece
RM 835.00
Stack (7 Pieces)
RM 5845.00
Carton (42 Pieces)
RM 35070.00
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.
Piece
RM 735.00
Stack (7 Pieces)
RM 5145.00
Carton (42 Pieces)
RM 30870.00
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.
Piece
RM 635.00
Stack (7 Pieces)
RM 4445.00
Carton (42 Pieces)
RM 26670.00
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.
Piece
RM 515.00
Stack (7 Pieces)
RM 3605.00
Carton (42 Pieces)
RM 21630.00
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.
Piece
RM 425.00
Stack (7 Pieces)
RM 2975.00
Carton (42 Pieces)
RM 17850.00
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.
Stack (7 Pieces)
RM 1785.00
Carton (42 Pieces)
RM 10710.00
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.
Stack (7 Pieces)
RM 1155.00
Carton (42 Pieces)
RM 6930.00
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.
Stack (7 Pieces)
RM 1645.00
Carton (42 Pieces)
RM 9870.00
Spring, 2014. During one of my tea tours in Yunnan, I met someone in a village off the beaten path deep in the grand mountains of Xishuangbanna. There, rock outcrops in curious shapes abound and sinewy roots of ancient trees snaked across the ground. An impenetrable veil of mist in the distance and endless trails carving through the terrain provided a perfect backdrop for this faraway land.
Quite a character, the person presented me with a highly unusual tea. The broad tealeaves were harvested from ancient tea trees grown in the area. On the palate, distinct rocky minerality stood out. While the tea has a hint of Wuyi Crag Tea and Banzhang Puer, it is unique with a character of its own.
Thrilled beyond words, I took the entire stock of tea cakes. The tea was named “Jia Wu Ma Yun”, to commemorate the chance find of a tea gem during the Jia Wu Year of 2014 by a Malaysian (Ma) tea aficionado in Yunnan (Yun), which fulfilled an aspiration to build a collection of exquisite tea for storage.
The following year, the Yi Wei Year of 2015, I acquired another batch of raw tealeaves and named the finished product “Yi Wei Ma Yun”.
Given the unique appeal and its small yield (in order to not disrupt the ecosystem), “Ma Yun” is packed in stacks of five 200-gram cakes each. The fact that there are less than a thousand in total speaks volume about the tea’s rarity.
The source of this tea is no longer available; the now discontinued Malaysian Storage “Ma Yun” Collections have become much coveted collector’s items.
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.
Stack (5 Pieces)
RM 9500.00
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.