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Tea from Nanben Laozhai village is not yet well-known on the market, and a road link between the village and the city was only built in 2010. The surrounding area is home to many large, ancient tea trees (500 acres or 202.3 hectares) over 200 years old, which were recently discovered and grow in the wild without human intervention.
To produce this shaikhun, we used tea leaves harvested in the spring of 2025 from mature tea trees up to 300 years old. The raw materials are uniform and unblended.
The tea changes interestingly from steep to steep. At first, it's oak wood and leather. In the second steep, sugary notes, apricot kernel, and cognac emerge. In the third and fourth steeps, fresh lily and lilac emerge against a delicate woody background.
Medium body, moderate astringency, woody-berry finish, slightly sweet. Floral and sugary notes linger in the mouth.
An original, warming and very strong tea.
Due to the selected raw materials from old tea trees, each cake has a collector's value.
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Tea variety
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Шайхун |
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Country
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Китай |
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Provinces
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Юньнань (云南) |
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Habitat
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Наньбэнь Лаочжай (南本老寨, Nánběn lǎozhài) |
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Manufacturer
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ООО "Чайная Линия" |
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Pressing form
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Бин Ча (блин) |
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Type of tea raw material
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Large trees (100-300 years) |
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The tea is suitable.
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for a bathhouse, for evening tea (calming), for the tea ceremony (ceremonial), to alter consciousness (intoxicating tea), to perk up (morning) |
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Pu-erh is one of the most unique types of tea, which only gets better with age. Many people, when they first encounter this tea, wondered: why is pu-erh more often found in pressed form (cakes, bricks, tochas), and not in loose form? The reasons for this are related to both history and the practical aspects of storing and fermenting tea. Despite modern technologies that allow the production of loose pu-erh, the shape of pressed cakes remains unchanged. And pu-erh is more often found on sale in pressed form, for example, in the form of cakes or bricks, and loose pu-erh is less common. We will talk about the reasons for pressing pu-erh into cakes in this article.
Puer is a unique Chinese tea that is distinguished by its depth of taste, complexity of aromas and versatility of aftertaste. Its taste characteristics are formed under the influence of many factors, from growing conditions to the brewing method. Let's look at the main ones.
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Over time, some consumers who are part of the country's "tea elite" discover mainland Chinese tea. And only a few get acquainted with Taiwanese varieties. The path of a tea person is usually long and thorny, but ultimately it leads to the King of Teas - puer. But not everyone is able to go all the way from ordinary teas to puer and appreciate its qualities.
The tea ceremony occupies a special place in the centuries-old Eastern tradition. And although the essence of this phenomenon remains constant, the nature and external manifestations of the tea ceremony in different nations have their own national characteristics. In each Chinese province, the tea ceremony and the tea used in it are varied: for example, residents of the southern provinces prefer green tea, and residents of the northern provinces - red tea, in Fujian province they more often use Oolong tea, and in Yunnan province Puer tea is widely known.
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