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Produced in Yunnan province, Bi Ming tea has been enjoyed for centuries due to its refined aromatics. Sourced from only the choicest tea leaves, this brew contains a unique combination of sweet and floral notes that make it stand out from other Chinese teas. Whether on its own or paired with food, Bi Ming is sure to delight your palate!
Our 2016 Emperor’s Royal Pu’er Riped Cake uses sun-dried Shaiqinmao tea leaves (Yunnan big-leaf variety). It is produced by Biming Tea Factory in Menghai County, Yunnan.
This tea is made from the most delicate buds of wild tea trees. The mouthfeel is smooth and the flavour is mellow and earthy with a hint of plum; because it has been aged for several years, the tea also has a special, light Chen fragrance. The tea soup is pure and clear, dark wine-red to amber in colour.
Our 2016 Blang Just Right Pu’er Raw Cake uses sun-dried Shaiqinmao tea leaves (Yunnan big-leaf variety) from the Bulang Mountain area (see Pu’er Tea Product 3 for region information). It is produced by Biming Tea Factory in Menghai County, Yunnan.
The taste of this young Pu’er is strong and powerful with a rough mouthfeel. A mild and pleasant bitterness at the first sip transforms into a lingering, sweet aftertaste within 20-30 seconds. The taste is mellow, fresh and sweet. Tasting the tea carefully, a hint of lotus aroma will emerge. The tea soup is pure and clear, apricot yellow in colour.
Our 2014 Yiwu Pu’er Raw Cake uses sun-dried Shaiqinmao tea leaves (Yunnan big-leaf variety). It is produced by Chashuwangchaye Tea Factory in Menghai County, Xishuangbanna, Yunnan.
Unlike other Pu’er raw teas, which have a rough bitterness in the mouth, the taste of Yiwu Pu’er is very gentle, mellow and sweet. A mild, pleasant bitterness at the first sip transforms into a lingering, sweet aftertaste within 20-30 seconds. Tasting the tea carefully, a very delicate plum and honey aroma emerges. Since it has been aged for over four years, it also has a very special Chen fragrance. The tea soup is bright yellow, nearly golden.
Our 2016 Yiwu Pu’er Riped Cake uses sun-dried Shaiqinmao tea leaves (Yunnan big-leaf variety). It is produced by Biming Tea Factory in the Yiwu Mountain tea-producing area in Menghai County, Xishuangbanna, Yunnan.
The taste of this tea is very gentle, mellow and sweet. Tasting the tea carefully, a very delicate plum and honey aroma emerges. Since it has been aged for over three years, it also has a very special Chen fragrance. The tea soup is pure and clear, dark wine-red to amber in colour.
Our 2021 Blang Wild Pu’er Raw Cake uses sun-dried Shaiqinmao tea leaves (Yunnan big-leaf variety) from the Blang Mountain area. It is produced by Biming Tea Factory in Menghai County, Xishuangbanna, Yunnan. The tea is specifically picked from wild tea trees in early spring.
The taste of this young Pu’er is strong and powerful, with a rough mouthfeel. The aroma is striking. A mild, pleasant bitterness at the first sip transforms into a long-lasting, sweet aftertaste within 20-30 seconds. The taste is mellow, fresh and sweet. The tea soup is pure and clear, apricot yellow in color.
Out of StockOur 2012 Blang Special Pu’er (Riped) uses large sun-dried Shaiqinmao tea leaves (Yunnan big-leaf variety) from Bulang Mountain. It comes in a tea cake, which is produced by the Biming Tea Factory in Menghai County, Yunnan province.
Blang Mountain is located in Menghai County, Xishuangbanna, Yunnan, which is a well-known and ancient Pu’er-producing area with very advantageous natural conditions. The Blang people were the first in the world to grow and process tea leaves, and countless generations have grown up cultivating the local Pu’er tea trees. The Pu’er tea that is produced here has legendary status.
Our 2022 Yiwu Special Made Pu’er Riped Tea Cake uses sun-dried Shaiqinmao tea leaves (Yunnan big-leaf variety). It is produced by Biming Tea Factory in the Yiwu Mountain tea-producing area in Menghai County, Xishuangbanna, Yunnan.
This tea is using 4 years aged Pu-erh tea leaves that come from Yiwu Mountain as raw material, packed in year 2022.
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