Malaysia and Singapore Aged Puerh, Liu Bao and Vintage Oolong

Hey everyone! My name is Matthew and this is my collection of Tea

Our specialty at Puerh Medicine is high end Shu Puerh- we pretty much have some of the best on the internet in that department. It's what we are known for- specifically well aged shu puerh from the Malaysia/Singapore penninsula!

I also love Sheng Puerh, Yancha, Liu Bao, and the occasional Hongcha.

What I have is all very clean, carefully curated well stored Teas.

We have a lot of teas in our shop-

I understand this hole in the wall collection full of treasures may be a bit daunting for newcomers.

Send me a message or try one of our samplers!

If you don't have proper gong fu teaware I'd advise to stick to the Shu Puerh, Hongcha or Liu Bao. If you do have Gong Fu teaware, you probably know where you are. Cheers!

Clay Urn Aged Malaysia Puerh

Summary: Malaysia’s climate is famous for Puerh storage. The consistent climate provides a smooth fermentation process which is superior to Puerh aged in most other regions.

The Dragon Clay Urn method of fermenting Puerh takes things a step further- the Tea is dry aged (approximately 65% RH) slowly, retaining and complimenting more of the Tea’s original flavors than when a tea is aged in “natural” or “wet” storage conditions.

The most pronounced characteristics of Puerh fermented using this method is a consistent flavor profile and smoothness, translating into comfortable sensations within the body.

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