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2015 What-Cha 'Lao Shu Bai Cha' Raw Puerh Cake

2015 What-Cha 'Lao Shu Bai Cha' Raw Puerh Cake


Product Description

A strong tasting tea possessing a unique fruit and spice taste accompanied by a sweetness coupled with an astringent and bitter finish.

The tea's unique taste is as a result of it being produced purely from Camellia taliensis, a close relative of Camellia sinensis. The main difference is the size of the flower and leaves with C. taliensis possessing very large leaves and hairy white buds.

This is the very first cake pressed for us and features our very own What-Cha wrapper and nei fei! A huge thanks to Scott Wilson for managing the whole process and making it possible.

Pu-erh Type: Sheng (Raw)
Tree Age: Old Arbor (100+ years)
Tea Variety: Taliensis
Origin: Ye Zhu Tang village, Jing Gu county, Yunnan, China
Elevation: 1,800-1,900m

Puerh Label: What-Cha
Producer: Scott Wilson
Harvest Date: Spring 2015
Cake Weight: 100g

2015 August – October: Pressed in Yunnan and left to air out post-pressing
2015 October – 2016 January: At Sea!
2016 January – Present: London stored

Independent Review:
Diary of a Northern Teaist

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