Vintage Tea

The Liu Shan Ancient Tea Cake from the Yun Pin collection by Purple Cane

Our Yun Pin collection is a tribute to the famed Song Pin teas.

With Yun Pin, an own-brand collection first launched in 2004, Purple Cane pays homage to the highly respected appellation of Song Pin, while expressing its aspiration to excel.

The first series of the Yun Pin collection is Qi Chong Tian, made of hand-picked tender young shoot of spring buds plucked from wild tea tree clusters of six famed ancient tea mountains in the Menghai tea area in Xishuangbanna, Yunnan before the start of the rainy season. The six mountains are Yi Wu, Man Sa, Man Zhuan, You Le, Yi Bang and Ge Den. Adopting traditional stone mill processing, the tealeaves have undergone manual pan-frying, sun-drying, steaming and compressing. It yields a clear infusion offering intense aromatics and smooth flavour. This is a well-aged tea ideal both for immediate consumption and extended storing.

Named by world famous tea master Camellia Siow萧慧娟, Qi Chong Tian (literally the seven heavens) is available in stacks of seven tea cakes, six of which originates from each of the six mountains respectively. The seventh is a blend of the raw leaves from the six mountains, which have been mixed together thoroughly and steam-pressed into shape. The net weight of each compressed tea is 400g. It is aptly named Liu Shan (literally six mountains).

Liu Shan also comes in a coveted limited edition packaging in bamboo leaf tubes.

Purple Cane’s Yun Pin collection carries an authenticity seal to distinguish it from counterfeit. It represents our unwavering commitment to the highest quality, from selection of raw materials to tea processing. First launched in spring of 2004, the Qi Chong Tian series has a annual release, with twelve editions of packaged tubes launched over twelve years up to 2015.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

The Liu Shan Ancient Tea Cake from the Yun Pin collection by Purple Cane

Our Yun Pin collection is a tribute to the famed Song Pin teas.

With Yun Pin, an own-brand collection first launched in 2004, Purple Cane pays homage to the highly respected appellation of Song Pin, while expressing its aspiration to excel.

The first series of the Yun Pin collection is Qi Chong Tian, made of hand-picked tender young shoot of spring buds plucked from wild tea tree clusters of six famed ancient tea mountains in the Menghai tea area in Xishuangbanna, Yunnan before the start of the rainy season. The six mountains are Yi Wu, Man Sa, Man Zhuan, You Le, Yi Bang and Ge Den. Adopting traditional stone mill processing, the tealeaves have undergone manual pan-frying, sun-drying, steaming and compressing. It yields a clear infusion offering intense aromatics and smooth flavour. This is a well-aged tea ideal both for immediate consumption and extended storing.

Named by world famous tea master Camellia Siow萧慧娟, Qi Chong Tian (literally the seven heavens) is available in stacks of seven tea cakes, six of which originates from each of the six mountains respectively. The seventh is a blend of the raw leaves from the six mountains, which have been mixed together thoroughly and steam-pressed into shape. The net weight of each compressed tea is 400g. It is aptly named Liu Shan (literally six mountains).

Liu Shan also comes in a coveted limited edition packaging in bamboo leaf tubes.

Purple Cane’s Yun Pin collection carries an authenticity seal to distinguish it from counterfeit. It represents our unwavering commitment to the highest quality, from selection of raw materials to tea processing. First launched in spring of 2004, the Qi Chong Tian series has a annual release, with twelve editions of packaged tubes launched over twelve years up to 2015.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

The Liu Shan Ancient Tea Cake from the Yun Pin collection by Purple Cane

Our Yun Pin collection is a tribute to the famed Song Pin teas.

With Yun Pin, an own-brand collection first launched in 2004, Purple Cane pays homage to the highly respected appellation of Song Pin, while expressing its aspiration to excel.

The first series of the Yun Pin collection is Qi Chong Tian, made of hand-picked tender young shoot of spring buds plucked from wild tea tree clusters of six famed ancient tea mountains in the Menghai tea area in Xishuangbanna, Yunnan before the start of the rainy season. The six mountains are Yi Wu, Man Sa, Man Zhuan, You Le, Yi Bang and Ge Den. Adopting traditional stone mill processing, the tealeaves have undergone manual pan-frying, sun-drying, steaming and compressing. It yields a clear infusion offering intense aromatics and smooth flavour. This is a well-aged tea ideal both for immediate consumption and extended storing.

Named by world famous tea master Camellia Siow萧慧娟, Qi Chong Tian (literally the seven heavens) is available in stacks of seven tea cakes, six of which originates from each of the six mountains respectively. The seventh is a blend of the raw leaves from the six mountains, which have been mixed together thoroughly and steam-pressed into shape. The net weight of each compressed tea is 400g. It is aptly named Liu Shan (literally six mountains).

Liu Shan also comes in a coveted limited edition packaging in bamboo leaf tubes.

Purple Cane’s Yun Pin collection carries an authenticity seal to distinguish it from counterfeit. It represents our unwavering commitment to the highest quality, from selection of raw materials to tea processing. First launched in spring of 2004, the Qi Chong Tian series has a annual release, with twelve editions of packaged tubes launched over twelve years up to 2015.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

The Liu Shan Ancient Tea Cake from the Yun Pin collection by Purple Cane

Our Yun Pin collection is a tribute to the famed Song Pin teas.

With Yun Pin, an own-brand collection first launched in 2004, Purple Cane pays homage to the highly respected appellation of Song Pin, while expressing its aspiration to excel.

The first series of the Yun Pin collection is Qi Chong Tian, made of hand-picked tender young shoot of spring buds plucked from wild tea tree clusters of six famed ancient tea mountains in the Menghai tea area in Xishuangbanna, Yunnan before the start of the rainy season. The six mountains are Yi Wu, Man Sa, Man Zhuan, You Le, Yi Bang and Ge Den. Adopting traditional stone mill processing, the tealeaves have undergone manual pan-frying, sun-drying, steaming and compressing. It yields a clear infusion offering intense aromatics and smooth flavour. This is a well-aged tea ideal both for immediate consumption and extended storing.

Named by world famous tea master Camellia Siow萧慧娟, Qi Chong Tian (literally the seven heavens) is available in stacks of seven tea cakes, six of which originates from each of the six mountains respectively. The seventh is a blend of the raw leaves from the six mountains, which have been mixed together thoroughly and steam-pressed into shape. The net weight of each compressed tea is 400g. It is aptly named Liu Shan (literally six mountains).

Liu Shan also comes in a coveted limited edition packaging in bamboo leaf tubes.

Purple Cane’s Yun Pin collection carries an authenticity seal to distinguish it from counterfeit. It represents our unwavering commitment to the highest quality, from selection of raw materials to tea processing. First launched in spring of 2004, the Qi Chong Tian series has a annual release, with twelve editions of packaged tubes launched over twelve years up to 2015.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

The Liu Shan Ancient Tea Cake from the Yun Pin collection by Purple Cane

Our Yun Pin collection is a tribute to the famed Song Pin teas.

With Yun Pin, an own-brand collection first launched in 2004, Purple Cane pays homage to the highly respected appellation of Song Pin, while expressing its aspiration to excel.

The first series of the Yun Pin collection is Qi Chong Tian, made of hand-picked tender young shoot of spring buds plucked from wild tea tree clusters of six famed ancient tea mountains in the Menghai tea area in Xishuangbanna, Yunnan before the start of the rainy season. The six mountains are Yi Wu, Man Sa, Man Zhuan, You Le, Yi Bang and Ge Den. Adopting traditional stone mill processing, the tealeaves have undergone manual pan-frying, sun-drying, steaming and compressing. It yields a clear infusion offering intense aromatics and smooth flavour. This is a well-aged tea ideal both for immediate consumption and extended storing.

Named by world famous tea master Camellia Siow萧慧娟, Qi Chong Tian (literally the seven heavens) is available in stacks of seven tea cakes, six of which originates from each of the six mountains respectively. The seventh is a blend of the raw leaves from the six mountains, which have been mixed together thoroughly and steam-pressed into shape. The net weight of each compressed tea is 400g. It is aptly named Liu Shan (literally six mountains).

Liu Shan also comes in a coveted limited edition packaging in bamboo leaf tubes.

Purple Cane’s Yun Pin collection carries an authenticity seal to distinguish it from counterfeit. It represents our unwavering commitment to the highest quality, from selection of raw materials to tea processing. First launched in spring of 2004, the Qi Chong Tian series has a annual release, with twelve editions of packaged tubes launched over twelve years up to 2015.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

This tea was produced in 2008 in the renowned tea planting regions of Menghai, Xishuangbanna, Yunnan Province, China. Premium sun-dried tea are mixed with leaves from Jingmai ancient tea trees to be steamed and compressed into round tea cakes in the traditional way.

After production, this tea left Yunnan for a year of well quality-controlled aging in Guangzhou warehouse. Upon finishing this first stage of aging, the batch is shipped to Malaysia and kept for further natural aging in Purple Cane Da Ma Cang (Malaysian Storage Warehouse). After two years, it had achieved a smooth taste with a rich texture and was launched in Spring 2011. The tea was named “Meng Qing Puer Round Tea” by Purple Cane.

Meng Qing proved to be well worth the wait and anticipation as it quickly became a favourite among tea lovers and collectors. The red infusion gives a smooth mouthfeel and a full-bodied flavour with a mellow aftertaste. It is an excellent daily beverage with plenty health benefits that endures multiple brews, and will also continue to achieve a greater taste and higher value over time, making it a worthwhile collectible.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

Only leaves harvested from the centuries-old arbour tea trees in Yiwu were used in the production of Purple Cane’s Chen Yun Green Puer Tea Bricks. Foremost among the six great mountains with forest of ancient tea trees, Yiwu is located at the Menghai highland tea region in Yunnan’s Xishuangbanna.

Picked from trees of the large-leaf varietal in spring, raw leaves were processed according to the time-honoured Dianqing raw tea method before being steamed and pressed into tea bricks of 300 grams each. The bricks were then bundled into dried bamboo leaves in stacks of four.

Chen Yun Green Puer Tea Bricks have been undergoing a natural ageing process in Purple Cane’s Malaysian Storage since 2001. Brewed right away, the tea infusion imparts a hint of mild sweetness. It goes on to develop complex flavour that can only improve with the passage of time. Exquisite mellowness and pronounced aroma complement each other in a cup that comes with a long, captivating finish.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

Produced by Purple Cane Malaysia since 2001, the “Wild Puer” is a classic example of originality. It is a natural ageing condition (dry storage) branded tea of Malaysia. The raw material comes from the primitive organic wild tea bushes of Mengku, Yunnan. Leaves from these rare and ancient tea trees, more than 500 years old, give a profound taste, strong aroma, relishing flavour; in short, what Puer tea is all about.

In early spring of April 2001, Purple Cane together with tea extraordinaire Mr. Xiuyuan Lin and Mr. Rong Jiasheng, Chairman of Yunnan Shuangjiang Mengku Tea Co. Ltd., held a spring Tea Expo in Kunming. From this expo the first ever custom-made tea product with all-inclusive ingredients – “Purple Cane Wild Puer” (500g) - from the Mengku Daxueshan Tea District was conceived.

The tea cake surface is compressed with the original leaves of ancient arbor tea trees. Red, yellow and purple ribbons are compressed within the tea cakes. The purple symbolises the exclusive distribution to Purple Cane whilst red and yellow point to distribution to the China, Hong Kong, Macao and Taiwan tea market. Since then, Purple Cane has consistently followed up year after year in a 7-year-long production cooperation.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

Produced by Purple Cane Malaysia since 2001, the “Wild Puer” is a classic example of originality. It is a natural ageing condition (dry storage) branded tea of Malaysia. The raw material comes from the primitive organic wild tea bushes of Mengku, Yunnan. Leaves from these rare and ancient tea trees, more than 500 years old, give a profound taste, strong aroma, relishing flavour; in short, what Puer tea is all about.

In early spring of April 2001, Purple Cane together with tea extraordinaire Mr. Xiuyuan Lin and Mr. Rong Jiasheng, Chairman of Yunnan Shuangjiang Mengku Tea Co. Ltd., held a spring Tea Expo in Kunming. From this expo the first ever custom-made tea product with all-inclusive ingredients – “Purple Cane Wild Puer” (500g) - from the Mengku Daxueshan Tea District was conceived.

The tea cake surface is compressed with the original leaves of ancient arbor tea trees. Red, yellow and purple ribbons are compressed within the tea cakes. The purple symbolises the exclusive distribution to Purple Cane whilst red and yellow point to distribution to the China, Hong Kong, Macao and Taiwan tea market. Since then, Purple Cane has consistently followed up year after year in a 7-year-long production cooperation.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

Produced by Purple Cane Malaysia since 2001, the “Wild Puer” is a classic example of originality. It is a natural ageing condition (dry storage) branded tea of Malaysia. The raw material comes from the primitive organic wild tea bushes of Mengku, Yunnan. Leaves from these rare and ancient tea trees, more than 500 years old, give a profound taste, strong aroma, relishing flavour; in short, what Puer tea is all about.

In early spring of April 2001, Purple Cane together with tea extraordinaire Mr. Xiuyuan Lin and Mr. Rong Jiasheng, Chairman of Yunnan Shuangjiang Mengku Tea Co. Ltd., held a spring Tea Expo in Kunming. From this expo the first ever custom-made tea product with all-inclusive ingredients – “Purple Cane Wild Puer” (500g) - from the Mengku Daxueshan Tea District was conceived.

The tea cake surface is compressed with the original leaves of ancient arbor tea trees. Red, yellow and purple ribbons are compressed within the tea cakes. The purple symbolises the exclusive distribution to Purple Cane whilst red and yellow point to distribution to the China, Hong Kong, Macao and Taiwan tea market. Since then, Purple Cane has consistently followed up year after year in a 7-year-long production cooperation.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

Purple Cane Wild Puer 《The Ultimate Collection》 2001-2007 comprises one each of the tea cakes from 2001 to 2007. The seven distinct flavours orchestrate the most wonderful sensory experience any tea lovers will testify.

Produced by Purple Cane Malaysia since 2001, the “Wild Puer” is a classic example of originality. It is a natural ageing condition (dry storage) branded tea of Malaysia. The raw material comes from the primitive organic wild tea bushes of Mengku, Yunnan. Leaves from these rare and ancient tea trees, more than 500 years old, give a profound taste, strong aroma, relishing flavour; in short, what Puer tea is all about.

In early spring of April 2001, Purple Cane together with tea extraordinaire Mr. Xiuyuan Lin and Mr. Rong Jiasheng, Chairman of Yunnan Shuangjiang Mengku Tea Co. Ltd., held a spring Tea Expo in Kunming. From this expo the first ever custom-made tea product with all-inclusive ingredients – “Purple Cane Wild Puer” (500g) - from the Mengku Daxueshan Tea District was conceived.

The tea cake surface is compressed with the original leaves of ancient arbor tea trees. Red, yellow and purple ribbons are compressed within the tea cakes. The purple symbolises the exclusive distribution to Purple Cane whilst red and yellow point to distribution to the China, Hong Kong, Macao and Taiwan tea market. Since then, Purple Cane has consistently followed up year after year in a 7-year-long production cooperation.

In the first half of 2007, the tea market was at its peak when Yu Ting, the General Manager of Yunnan Shuangjiang Mengku Tea Co. Ltd., completed the seventh cake. The following year, the mountain area picking was prohibited as a means to safeguard the ancient tea trees in that particular area. Hence the tea cakes at this point of history were now known as the “Out-Of-Print collection".

Purple Cane Wild Puer《The Ultimate Collection》Year 2001-2007 is currently limited to only 1,000 sets. They come with commemorative numbering and each set comes attached with its own ID card. The set contains each year’s Purple Cane Wild Puer out of the seven years and they are placed together into a stack to bear witness to the passion and dedication of Shuangjiang Mengku Tea in creating opportunities in the Puer tea market.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.

Produced by Purple Cane Malaysia since 2001, the “Wild Puer” is a classic example of originality. It is a natural ageing condition (dry storage) branded tea of Malaysia. The raw material comes from the primitive organic wild tea bushes of Mengku, Yunnan. Leaves from these rare and ancient tea trees, more than 500 years old, give a profound taste, strong aroma, relishing flavour; in short, what Puer tea is all about.

In early spring of April 2001, Purple Cane together with tea extraordinaire Mr. Xiuyuan Lin and Mr. Rong Jiasheng, Chairman of Yunnan Shuangjiang Mengku Tea Co. Ltd., held a spring Tea Expo in Kunming. From this expo the first ever custom-made tea product with all-inclusive ingredients – “Purple Cane Wild Puer” (500g) - from the Mengku Daxueshan Tea District was conceived.

The tea cake surface is compressed with the original leaves of ancient arbor tea trees. Red, yellow and purple ribbons are compressed within the tea cakes. The purple symbolises the exclusive distribution to Purple Cane whilst red and yellow point to distribution to the China, Hong Kong, Macao and Taiwan tea market. Since then, Purple Cane has consistently followed up year after year in a 7-year-long production cooperation.

Brewing Hints

Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.

For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.