Tea from RM 500 - RM 999

This tea was produced in 2008 in the renowned tea planting regions of Menghai, Xishuangbanna, Yunnan Province, China. Premium sun-dried tea are mixed with leaves from Jingmai ancient tea trees to be steamed and compressed into round tea cakes in the traditional way.

After production, this tea left Yunnan for a year of well quality-controlled aging in Guangzhou warehouse. Upon finishing this first stage of aging, the batch is shipped to Malaysia and kept for further natural aging in Purple Cane Da Ma Cang (Malaysian Storage Warehouse). After two years, it had achieved a smooth taste with a rich texture and was launched in Spring 2011. The tea was named “Meng Qing Puer Round Tea” by Purple Cane.

Meng Qing proved to be well worth the wait and anticipation as it quickly became a favourite among tea lovers and collectors. The red infusion gives a smooth mouthfeel and a full-bodied flavour with a mellow aftertaste. It is an excellent daily beverage with plenty health benefits that endures multiple brews, and will also continue to achieve a greater taste and higher value over time, making it a worthwhile collectible.

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 Purple Cane Group Celebrating its 33rd Anniversary in 2020 Presents Shunfeng Hao. Over the pass 33 years, Purple Cane has built an impressive lineup of premium teas in its Malaysian tea storage. It all began in 2008, which was the Year of Earth Rat. Leading up to our 33rd anniversary of the tea storage in 2020, we are launching the commemorative “Shunfeng Hao”.

The tea is made with fresh leaves of the broad-leaf varietal harvested from tea trees grown at high altitude in Lincang, Mengku, Yunnan Province, China. The pollution-free and ecologically-safe environment yields premium quality raw leaves, which have been sun-dried naturally, then steamed, shaped and compressed using the time-tested traditional method. The tea has been kept at Purple Cane‘s tea storage since spring, 2008.

Over time, “Shunfeng Hao” has aged wonderfully with a smooth, mellow mouthfeel and a rich, layered taste profile. One of the iconic teas from our “Malaysian Storage”, it celebrates the prevalence of tea and drinking in our times.

“Shunfeng Hao” is yet another proof of Purple Cane’s expertise in Malaysia tea 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.

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.

Over the past 34 years, Purple Cane has acquired an envious collection of premium teas in its Malaysian tea storage. Leading up to our 34th anniversary of tea storage in 2021, we are launching the commemorative “Shunxi Hao”; a selected tea that has been kept in our storage since 2009, the year of Earth Ox.

The 12-year-old vintage tea is made with fresh leaves of the broad-leaf varietal harvested from wild tea trees grown at high altitude in Xishuangbanna, Yunnan Province, China. The pollution-free and ecologically-safe environment yields premium quality raw leaves, which have been sun-dried naturally, then steamed, shaped and compressed using the time-tested traditional method. It went into Purple Cane's tea storage in spring, 2009.

Over time, “Shunxi Hao” has aged into a brew with smooth, mellow mouthfeel and rich, layered taste profiles, making it one of the iconic teas from our “Malaysian Storage”.

“Shunxi Hao” exemplifies our history and culture of tea storage, which has created not just value but also legendary brews. The release of the limited edition “Shunxi Hao” bears witness to this thriving history and culture.

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.

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.

In year 2014, four internationally renowned tea masters decided to create a new Puer Tea series named “Fu Lu Shou Xi” (fu - fortune; lu - prosperity; shou - longevity; xi - happiness) to commemorate their friendship and celebrate the spirit of tea art.

Under the supervision of the tea master in charge that respective year, a new tea is created and released each year. Each tea’s character is inspired by the tea master who created it. “Fu” (Fortune) (to be produced)- by Ip Wing-Chi (葉榮枝) from Hong Kong “Lu” (Prosperity) 2014 - by Lu Li-Chen (呂禮臻) from Taiwan “Shou” (Longevity) 2015 - by Lee Chee Kong (李自強) from Singapore “Xi” (Happiness) 2016 - by Camellia Siow Fei Chuan (蕭慧娟) from Malaysia

“Xi” 2016, of Raw Puer Tea | Fu Lu Shou Xi series This tea was created by the Malaysian tea master Camellia Siow Fei Chuan in 2016. She chose broad-leaf varietal leaves hailed from Wuliangshan, Yunnan, China as the raw material. The leaves were picked and sun-dried in 2016, left for a year, and only steamed and compressed into raw puer tea cakes in 2017. This special method of production helped the tea get rid of its green and astringent taste, to become smoother with a distinct honeyed fragrance.

Featuring stout strips, the tea leaves yield a clear yellowish infusion with full-bodied flavours, lingering aftertaste, and a pure and refreshing aroma. This tea cake can be kept to achieve a mellower, smoother, and more complex taste over time. It also has high potential growth in value as it is a limited edition.

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 “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.

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.

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.

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.

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.