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Pu-erh Tea & Hei Cha (“dark” tea)

te| Caj Chai Tehouse Barcelona
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puerh| Caj Chai Tehouse Barcelona
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cao ba | Caj Chai Tehouse Barcelona
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  • 2013 Liu Bao Three Cranes 0207

    This is actually not Puerh but Liu Bao, which is the Hei Cha that served as the inspiration for shou puerh processing in Yunnan when they began experimenting with wet piling and fermenting puerh in the 70’s.This traditional style Liu Bao was made by the oldest Liu Bao producer in Guangxi (Three Cranes / Wuzhou Tea Factory), where Liu Bao originates from. It consists of Grade 1 (Yiji) and Grade 3 leaves from 2013 harvest and was expertly processed and pressed into the 100 gram tuo style cakes. The tea has been aging 5 years and you won’t find any remaining wo dui or “wet-piling” fermentation flavors. Because of its earthiness and camphor notes, you might find this tea resembles puerh tea. In fact it actually resembles a nicely aged puerh!!!

    0,13 - 0,20 / g iva inc.

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  • 2014 Hunan Hei Cha Tian Jian Gong Fu

    Hunan Hei Cha Tian Jian is a fermented tea (dark tea) made in An Hua area of Hunan. This particular tea is a blend of 3 different tian jian teas with different levels of oxidation. The tea is hand roasted over a pine wood fire and then wilted. Before the tea is completely dried it is pressed by hand into small baskets. This low level of compression allows for slow drying and further fermentation. The fermentation is lighter than shu puerh and produces a tea that is somewhat similar to both oolong tea and aged raw puehr, but unique in its own way. The taste is complex and full in the mouth with hints of tobacco, molasses and lots of umami with a floral touch. This tea truly evolves over subsequent steepings making it perfect for gong fu style brewing.

    Order 1 unit and receive 2 x 5 grams packs (10grams total)

    5,00 iva inc.

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  • 2015 Raw “Sheng” Puerh Jingmai Shengtai Čaj Chai 100g

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    Stone pressed Jingmai from natural tea gardens (Shengtaiyuan) among the highest in Jingmai (a candidate for World Heritage Site), using one bud and 2 leaves from trees that are 30 to 50 years old. Standard tea plantations used to predominate in Jingmai, but in recent years they admirably decided to eliminate about 80% of the tea bushes to leave the remaining ones sufficient space to grow and planted other trees to ensure good biodiversity and stabilize the soil, without the use of fertilizers or pesticides, thus converting them into natural tea gardens which one day will become ancient tea gardens.

    0,15 - 0,60 / g iva inc.

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  • 2015 Wild Purple Buds

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    These purple puerh buds can be considered both puerh tea and white tea  because while the leaves come from the large leaf puerh varietal, the simple, sun-dried processing makes it actually a white tea.

    0,32 - 0,85 / g iva inc.

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  • 2017 Pu-erh Buds – Ya Bao

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    These buds differ greatly from Silver Tips because they come from a different varietal of camellia tea tree that grows in Western Yunnan. The buds are picked in early spring and sun-dried. After brewing this tea one can play with buds, picking them apart gently…  Marvel at the fractal layers of unopened buds that are contained in a single bud. We’ve counted 9!

    0,19 - 0,60 / g iva inc.

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  • 2014 Raw Puerh Mangjing Čaj Chai 150gr.

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    Raw sheng puerh made by Ai Gong, stone pressed from anicent Mangjing tea gardens (Guchayuan), 15km from Jingmai village, forming part of the same mountain but with 200meters less elevation and very different character.

    0,30 - 0,70 / g iva inc.

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  • 2014 Raw Puerh Jingmai Gu Shu 150gr

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    Puerh verde “sheng” elaborado por Ai Zhang Luan y prensado a la piedra tradicional usando hojas de arboles viejos ubicados en los jardines antiguos de Jingmai (Guchayuan), usando la técnica de cosechar un brote y 3 hojas de árboles viejos que tienen una media de 200-250 años, pero que incluye arboles de 400-800 años. Se ha empleado una técnica especial para reducir la amargura, dejando que las hojas se oxiden un poco antes de hacer un Sha Qing a baja temperatura. Así se consigue mantener fragancia a la vez de producir un té con más cuerpo y dulzura. Este puerh es muy fragante, con hougan y kougan fuerte (sensación en boca y en cuerpo) y con muy poca amargura y astringencia que rápidamente se vuelve en un sabor refrescante que te mantiene fresco en verano. Este es un té harmonioso que es perfecto para tanto aficionados como principiantes en el mundo de sheng puerh. Jingmai es candidato a ser proclamado Patrimonio de la Humanidad, por lo que los agricultores tratan de mantener su ecosistema natural i equilibrado. Al pedir 3 unidades recibes la tarta completa de 150 gramos.

    0,35 - 0,45 / g iva inc.

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  • 2013 Raw Sheng Puerh Jingmai Shengtai Čaj Chai 200gr

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    Stone pressed Jingmai from natural tea gardens (Shengtaiyuan) among the highest in Jingmai (a candidate for World Heritage Site), using one bud and 2 leaves from trees that are 30 to 50 years old.

    0,18 - 0,60 / g iva inc.

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  • 2013 Puerh Menghai Ripe “shou” GZZ “Qi Zi Bing”

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    2012 fermented ripe shou puerh from Menghai was blended and pressed into these lovely cakes. Guan Zi Zai is a small and very well-respected tea company based in Yi Wu. The manager of Guan Zi Zai is the elder brother of the famous Yong Pin Hao brand of teas. You’ll find the taste is sweet and creamy with a nice, clean earthy aroma that evokes memories of wonderful autumn strolls in the forest. To receive the full cake, order 357 grams.

    0,10 - 0,60 / g iva inc.

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  • 2015 Organic Puerh Nan Jian 703 Ripe Shou

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    Organic puerh shou from Nan Jian Tu Lin tea factory, which has been producing puerh teas since the 1980s. They source their leaves from Wu Liang, Ai Lao and Lincang areas. Their 703 recipe for ripe puerh is known for its complex yet balanced flavor and sweet after-taste. This cake is a perfect choice as an everyday go-to puerh. To receive the full cake, order 357 grams.

    0,10 - 0,60 / g iva inc.

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  • 2012 Raw “Sheng” Pu-erh Mengsong Bamboo

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    Sheng pu-erh tea made using Mengsong plantation leaves, the highest area in Xishuangbanna, which produces more fragrant teas. Aromatic bamboo is rare and must be harvested in August. This fantastic tea has already been aging 5 years and is delicious!!!

    0,25 / g iva inc.

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  • 2011 Shu Puerh Organic Mushroom Tuo

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    This 2011 shou puerh pressed in “jin cha” or mushroom tuo shape is made entirely from OFDC certified organic pu-erh harvested in the Wu Liang mountains of Simao. Nan Jian tea factory is located north of the Wu Liang and is very highly regarded for their organic tea specialization. These mushroom tuos were then aged in the warm mist shrouded climate of Nan Jian.

    0,12 - 0,60 / g iva inc.

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  • 2009 Shou Aged Lao Cha Tou Pearls

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    Incredible chance to taste a fantastic, clean and aged Cha Tou! Cha Tou or “tea nuggets” are a by-product of puerh processing. During the fermentation piling process (Wo Dui) little nuggets form at the bottom of the pile

    0,18 - 0,60 / g iva inc.

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  • 2007 Vietnam Cao Ba

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    Vietnam is known for producing green teas, and recently some oolongs, blacks and whites but what is still very rare is to find dark or fermented tea. This 2007 Cao Ba tea was made similar to a cooked (shou) puer with the exception that the leaves were left to ferment over many years, a much longer and slower process.

    0,17 - 0,70 / g iva inc.

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