Apart from the ‘Purple Sky’ mark left by history, its deep historical base often causes a surprisingly aging process in the late period.

The teacake is round and thick, the tea leaves are thick and sturdy, yellow-green color with appropriate tightness.

The liquid is in bright orange-yellow color, taste smooth, sweet, refreshing with a hint of aging aroma.

Post Taetea – 8582 (1901) first appeared in WWTea 环球茶叶.

Origin Most of the raw materials of Taatea Pu’er tea come from the birthplace of tea trees in the world – China Yunnan Menghai County, the core production area of Pu’er Tea. Technology The Taetea Processing Technology was selected into the National Intangible Cultural Heritage of China, boasts rich technical content, constantly innovate the blending technology and fermentation technology. Thus Taetea has a numerous classic Pu’er formula, applying a microbiology technology for tea making. Culture & Collection Every Taetea product has been well-designed with its unique and profound humanistic connotation, very suitable for collecting and tasting! Age More than 70 years of focus on Pu’er tea field, with rich storage of different year aged raw materials. Most of the old Pu’er tea products currently in existence are from the Menghai Tea Factory.

[How To Brew]

Ratio: 1g Tea Leaves : 30ml Water

Water Temperature: 85-90°C

[Brewing Time]

First Brew: 25 seconds

Second Brew: 25 seconds

Third Brew: 30 seconds

*If taste astringent or bitter, please decrease the brewing time or lower the water temperature. Those who love a pure aroma flavor can increase the water temperature or brewing time.

Post Taetea – Menghai Tuocha (1501) (250g / 1 Pcs) first appeared in WWTea 环球茶叶.

Post Taetea – Panda (201) 1pcs/ 100g first appeared in WWTea 环球茶叶.

“Yan酽”, phonetic characters, sound Yan, means tea or wine that tastes thick.

Thick Smell is the newly invented formula by Taetea in 2006, as a classic, drinking series. Thick Smell 1701, made with selected sun-dried big leaf tea from Yunnan, undergoes appropriate fermentation and is pressed with high steam temperature. The smell is strong but not violent, with smoke aroma. Indeed a premium raw tea.

Origin 

Most of the raw materials of Taatea Pu’er tea come from the birthplace of tea trees in the world – China Yunnan Menghai County, the core production area of Pu’er Tea.

Technology 

The Taetea Processing Technology was selected into the National Intangible Cultural Heritage of China, boasts rich technical content, constantly innovate the blending technology and fermentation technology. Thus Taetea has a numerous classic Pu’er formula, applying a microbiology technology for tea making.

Culture & Collection 

Every Taetea product has been well-designed with its unique and profound humanistic connotation, very suitable for collecting and tasting!

Age 

More than 70 years of focus on Pu’er tea field, with rich storage of different year aged raw materials. Most of the old Pu’er tea products currently in existence are from the Menghai Tea Factory.

Post Taetea – Thick Smell (Raw) (1701) first appeared in WWTea 环球茶叶.

Firstly produced in 1980, is a regular product of Menghai Tea Factory. In 1985, Hong Kong Southern Trading Company start to customize 8582 tea. Compared with 7582, 8582 uses more tea stalk which is better for the late period conversion process. 8582 is too famous at the time which caused the 7582 tea to stop production. 7582 only remakes after the 90’s. It is produced every few years same as the custom-made “Purple Sky” teacake by Southern Company. The price is always higher than the 8592 teacakes made in the same year.

Post Taetea – 7582 (1401) first appeared in WWTea 环球茶叶.

The liquid is clear golden yellow, taste thick and rich. Very refreshing and salivating with pure, high aroma. A typical Taetea teacake. Won China Tea Expo “Premium Award” in 2005. High drinking value and loved by most of the tea lover.

Origin Most of the raw materials of Taatea Pu’er tea come from the birthplace of tea trees in the world – China Yunnan Menghai County, the core production area of Pu’er Tea.

Technology The Taetea Processing Technology was selected into the National Intangible Cultural Heritage of China, boasts rich technical content, constantly innovate the blending technology and fermentation technology. Thus Taetea has a numerous classic Pu’er formula, applying a microbiology technology for tea making.

Culture & Collection Every Taetea product has been well-designed with its unique and profound humanistic connotation, very suitable for collecting and tasting!

Age More than 70 years of focus on Pu’er tea field, with rich storage of different year aged raw materials. Most of the old Pu’er tea products currently in existence are from the Menghai Tea Factory.

[How To Brew]

Ratio: 1g Tea Leaves : 30ml Water

Water Temperature: 85-90°C

[Brewing Time]

First Brew: 25 seconds

Second Brew: 25 seconds

Third Brew: 30 seconds

*If taste astringent or bitter, please decrease the brewing time or lower the water temperature. Those who love a pure aroma flavor can increase the water temperature or brewing time.

Post Taetea – 8542 (Raw) (702) first appeared in WWTea 环球茶叶.

[How To Brew]

Ratio: 1g Tea Leaves : 30ml Water

Water Temperature: 85-90°C

[Brewing Time]

First Brew: 25 seconds

Second Brew: 25 seconds

Third Brew: 30 seconds

*If taste astringent or bitter, please decrease the brewing time or lower the water temperature. Those who love a pure aroma flavor can increase the water temperature or brewing time.

Post Taetea – 8582 (801) first appeared in WWTea 环球茶叶.

The teacake is regular and at appropriate tightness. The tea leaves are in black mellow, strong and sturdy with obvious buds. The liquid is bright yellow, with a pure high aroma in sweet honey scent and slightly smoke feel. Taste sweet, mellow, thick, slightly bitter and astringent. Salivating, feel fresh and rich with long-lasting after taste. The leaves are yellow-green.

First, Second Brew

The liquid is bright yellow, strong honey scent with a slight smoke feel. Taste sweet, mellow, refreshing. The obvious honey scent left at the bottom of the cup.

Third, Fourth, Fifth Brew

The liquid is bright yellow with a rich aroma. The smoke scent mix with the honey scent and has a light floral scent. Taste rich, thick and slightly bitter. The bitterness appears fastly with strong refreshing, sweet after taste. The honey scent stays longer in the cup.

Sixth, Seventh Brew

The liquid is bright yellow and clear. Pure honey scent with slight smoke flavor. Taste pure, sweet, mellow with slightly astringent. Sweet after taste which will be flavoring full in your mouth.

Eighth, Ninth Brew

Long-lasting honey scent. The liquid tastes sweet with slightly astringent. Taste long-lasting and full of comfort.

Post Taetea – 8542 (1901) first appeared in WWTea 环球茶叶.

Post Taetea – Jia Ji Tuo Cha (1901) first appeared in WWTea 环球茶叶.