Vintage Tea

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.

It has been 30 years since Purple Cane began cultivating its tea business. To commemorate this journey, we are introducing the 'Purple Label', which has matured beautifully into a premium tea with a wonderfully rich flavour, thanks to the extended storage. It is named as such to pay tribute to the vintage 'Red Label' teas.

Raw leaves were harvested from trees of the broad-leaf species from the contamination-free, zero-pollution high-altitude tea plantation in Yunnan province, China. The sun-dried green leaves underwent the traditional steamed-and-compressed process. The finished tea cakes were placed in Purple Cane's storage in Malaysia at the beginning of 2000.

Having undergone natural ageing over time, the tea has transformed into an exquisite beverage that is full-bodied and mellow. 'Purple Label' is steeped in history and culture, creating not just values but also a legend. It is a befitting icon of Malaysian Storage Puer.

Commemorating Purple Cane's 30th anniversary, 2017

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 tea comes from the selected tender young shoot of spring buds plucked before the rainy season. They are found only among wild old tea trees in the remote forest of the six famed tea mountains in the Xi Shuang Ban Na area of Yunnan Province, China. The tea leaves go through proper processing. They are manually fried, sun-dried, steamed and compressed. The lucid infusion is both mellow and aromatic. The tea is ideal to be served or kept. Our company supervises the whole process right from the plucking of tea leaves at the renowned tea area. The tea is kneaded and shaped with great care. The net weight of each compressed tea is 400g. An authenticity seal has been attached to distinguish it from counterfeit.

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 tea comes from the selected tender young shoot of spring buds plucked before the rainy season. They are found only among wild old tea trees in the remote forest of the six famed tea mountains in the Xi Shuang Ban Na area of Yunnan Province, China. The tea leaves go through proper processing. They are manually fried, sun-dried, steamed and compressed. The lucid infusion is both mellow and aromatic. The tea is ideal to be served or kept. Our company supervises the whole process right from the plucking of tea leaves at the renowned tea area. The tea is kneaded and shaped with great care. The net weight of each compressed tea is 400g. An authenticity seal has been attached to distinguish it from counterfeit.

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 tea comes from the selected tender young shoot of spring buds plucked before the rainy season. They are found only among wild old tea trees in the remote forest of the six famed tea mountains in the Xi Shuang Ban Na area of Yunnan Province, China. The tea leaves go through proper processing. They are manually fried, sun-dried, steamed and compressed. The lucid infusion is both mellow and aromatic. The tea is ideal to be served or kept. Our company supervises the whole process right from the plucking of tea leaves at the renowned tea area. The tea is kneaded and shaped with great care. The net weight of each compressed tea is 400g. An authenticity seal has been attached to distinguish it from counterfeit.

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 tea comes from the selected tender young shoot of spring buds plucked before the rainy season. They are found only among wild old tea trees in the remote forest of the six famed tea mountains in the Xi Shuang Ban Na area of Yunnan Province, China. The tea leaves go through proper processing. They are manually fried, sun-dried, steamed and compressed. The lucid infusion is both mellow and aromatic. The tea is ideal to be served or kept. Our company supervises the whole process right from the plucking of tea leaves at the renowned tea area. The tea is kneaded and shaped with great care. The net weight of each compressed tea is 400g. An authenticity seal has been attached to distinguish it from counterfeit.

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 tea comes from the selected tender young shoot of spring buds plucked before the rainy season. They are found only among wild old tea trees in the remote forest of the six famed tea mountains in the Xi Shuang Ban Na area of Yunnan Province, China. The tea leaves go through proper processing. They are manually fried, sun-dried, steamed and compressed. The lucid infusion is both mellow and aromatic. The tea is ideal to be served or kept. Our company supervises the whole process right from the plucking of tea leaves at the renowned tea area. The tea is kneaded and shaped with great care. The net weight of each compressed tea is 400g. An authenticity seal has been attached to distinguish it from counterfeit.

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 tea comes from selected tender young shoot of spring buds plucked before the rainy season. They are found only among wild old tea trees in the remote forest of the six famed tea mountains in the Xi Shuang Ban Na area of Yunnan Province, China. The tea leaves go through proper processing. They are manually fried, sun-dried, steamed and compressed. The lucid infusion is both mellow and aromatic. The tea is ideal to be served or kept. Our company supervises the whole process right from the plucking of tea leaves at the renowned tea area. The tea is kneaded and shaped with great care. The net weight of each compressed tea is 400g. An authenticity seal has been attached to distinguish it from counterfeit.

The tea comes from selected tender young shoot of spring buds plucked before the rainy season. They are found only among wildThe tea comes from the selected tender young shoot of spring buds plucked before the rainy season. They are found only among wild old tea trees in the remote forest of the six famed tea mountains in the Xi Shuang Ban Na area of Yunnan Province, China. The tea leaves go through proper processing. They are manually fried, sun-dried, steamed and compressed. The lucid infusion is both mellow and aromatic. The tea is ideal to be served or kept. Our company supervises the whole process right from the plucking of tea leaves at the renowned tea area. The tea is kneaded and shaped with great care. The net weight of each compressed tea is 400g. An authenticity seal has been attached to distinguish it from counterfeit.

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. old tea trees in the remote forest of the six famed tea mountains in the Xi Shuang Ban Na area of Yunnan Province, China. The tea leaves go through proper processing. They are manually fried, sun-dried, steamed and compressed. The lucid infusion is both mellow and aromatic. The tea is ideal to be served or kept. Our company supervises the whole process right from the plucking of tea leaves at the renowned tea area. The tea is kneaded and shaped with great care. The net weight of each compressed tea is 400g. An authenticity seal has been attached to distinguish it from counterfeit.

The tea comes from selected tender young shoot of spring buds plucked before the rainy season. They are found only among wild old tea trees in the remote forest of the six famed tea mountains in the Xi Shuang Ban Na area of Yunnan ProThe tea comes from the selected tender young shoot of spring buds plucked before the rainy season. They are found only among wild old tea trees in the remote forest of the six famed tea mountains in the Xi Shuang Ban Na area of Yunnan Province, China. The tea leaves go through proper processing. They are manually fried, sun-dried, steamed and compressed. The lucid infusion is both mellow and aromatic. The tea is ideal to be served or kept. Our company supervises the whole process right from the plucking of tea leaves at the renowned tea area. The tea is kneaded and shaped with great care. The net weight of each compressed tea is 400g. An authenticity seal has been attached to distinguish it from counterfeit.

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.vince, China. The tea leaves go through proper processing. They are manually fried, sun-dried, steamed and compressed. The lucid infusion is both mellow and aromatic. The tea is ideal to be served or kept. Our company supervises the whole process right from the plucking of tea leaves at the renowned tea area. The tea is kneaded and shaped with great care. The net weight of each compressed tea is 400g. An authenticity seal has been attached to distinguish it from counterfeit.

The tea comes from the selected tender young shoot of spring buds plucked before the rainy season. They are found only among wild old tea trees in the remote forest of the six famed tea mountains in the Xi Shuang Ban Na area of Yunnan Province, China. The tea leaves go through proper processing. They are manually fried, sun-dried, steamed and compressed. The lucid infusion is both mellow and aromatic. The tea is ideal to be served or kept. Our company supervises the whole process right from the plucking of tea leaves at the renowned tea area. The tea is kneaded and shaped with great care. The net weight of each compressed tea is 400g. An authenticity seal has been attached to distinguish it from counterfeit.

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.