Lincang

This tea is produced by the Xiaguan Tea Factory in Yunnan Province of China, Zhongcha Brand Iron Tea Cake printed in Traditional Chinese Characters. It was produced in the 1980s. Because it is pressed by a metal mould, the cake body is as strong as iron, hence the name "Iron Tea Cake". The outer wrapping paper of tea products is packaged with checkered paper, which follows the Chinese tea brand design of Xiaguan Tea Factory. The script is also called "Chinese Tea Brand Traditional Chinese" discus because of the traditional Chinese characters. The 8653 tea cake body is slightly smaller than the Kunming discus, and is blended with grade 5 Lincang tea cyanine according to the traditional recipe. The color is wine red, the scent of the old is mixed with camphor, the taste is soft and delicate, and the tea is thick. This tea is a product that the Xiaguan tea factory mainly sold to Japan and Hong Kong in the 1980s. It is now a must-have item for collectors. TEAX carefully selected tea is collected by Purple Cane Malaysian 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.

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.

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.

Purple Cane Wild Puer 《The Ultimate Collection》 2001-2007 comprises one each of the tea cakes from 2001 to 2007. The seven distinct flavours orchestrate the most wonderful sensory experience any tea lovers will testify.

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.

In the first half of 2007, the tea market was at its peak when Yu Ting, the General Manager of Yunnan Shuangjiang Mengku Tea Co. Ltd., completed the seventh cake. The following year, the mountain area picking was prohibited as a means to safeguard the ancient tea trees in that particular area. Hence the tea cakes at this point of history were now known as the “Out-Of-Print collection".

Purple Cane Wild Puer《The Ultimate Collection》Year 2001-2007 is currently limited to only 1,000 sets. They come with commemorative numbering and each set comes attached with its own ID card. The set contains each year’s Purple Cane Wild Puer out of the seven years and they are placed together into a stack to bear witness to the passion and dedication of Shuangjiang Mengku Tea in creating opportunities in the Puer tea market.

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.