The Heirloom Collection

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.

The Purple Cane Group Celebrating its 33rd Anniversary in 2020 Presents Shunfeng Hao. Over the pass 33 years, Purple Cane has built an impressive lineup of premium teas in its Malaysian tea storage. It all began in 2008, which was the Year of Earth Rat. Leading up to our 33rd anniversary of the tea storage in 2020, we are launching the commemorative “Shunfeng Hao”.

The tea is made with fresh leaves of the broad-leaf varietal harvested from tea trees grown at high altitude in Lincang, Mengku, Yunnan Province, China. The pollution-free and ecologically-safe environment yields premium quality raw leaves, which have been sun-dried naturally, then steamed, shaped and compressed using the time-tested traditional method. The tea has been kept at Purple Cane‘s tea storage since spring, 2008.

Over time, “Shunfeng Hao” has aged wonderfully with a smooth, mellow mouthfeel and a rich, layered taste profile. One of the iconic teas from our “Malaysian Storage”, it celebrates the prevalence of tea and drinking in our times.

“Shunfeng Hao” is yet another proof of Purple Cane’s expertise in Malaysia tea storage.

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.

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.

Over the past 34 years, Purple Cane has acquired an envious collection of premium teas in its Malaysian tea storage. Leading up to our 34th anniversary of tea storage in 2021, we are launching the commemorative “Shunxi Hao”; a selected tea that has been kept in our storage since 2009, the year of Earth Ox.

The 12-year-old vintage tea is made with fresh leaves of the broad-leaf varietal harvested from wild tea trees grown at high altitude in Xishuangbanna, Yunnan Province, China. The pollution-free and ecologically-safe environment yields premium quality raw leaves, which have been sun-dried naturally, then steamed, shaped and compressed using the time-tested traditional method. It went into Purple Cane's tea storage in spring, 2009.

Over time, “Shunxi Hao” has aged into a brew with smooth, mellow mouthfeel and rich, layered taste profiles, making it one of the iconic teas from our “Malaysian Storage”.

“Shunxi Hao” exemplifies our history and culture of tea storage, which has created not just value but also legendary brews. The release of the limited edition “Shunxi Hao” bears witness to this thriving history and culture.

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.

In 2002, the 7th International Tea Culture Seminar hosted jointly by Purple Cane and the Malaysian International Tea Culture Association was successfully held in Kuala Lumpur. A key calendar event for the Chinese tea fraternity, it was organised in conjunction with the inaugural Malaysia International Tea Festival.

To celebrate this special occasion, the hosts presented limited edition tea cakes to fellow tea connoisseurs and aficionados as souvenirs. Made of the choicest Dianqing (Yunnan green) raw tea, these 1kg tea cakes are worthy collector’s items.

Harvested in early spring from tea trees of the large-leaf varietal grown in high elevations at the Si Mao Tea Region in Yunnan, fresh leaves underwent fixation and rolling before being naturally dried under the sun to yield quality loose leaf raw tea. They were then steam-pressed into shape with the use of special moulds.

Thanks to plentiful rain, moistening mist and an absence of extreme cold or heat, the unique terroir of the mountainous region offers a balanced ecosystem thriving with life, contributing to the abundant compounds in the tea leaves. The greenish-yellow infusion is bright and flavourful with a pleasant aftertaste. Two decades of natural ageing in the dedicated Malaysian tea storage enables the tea to benefit from the right humidity and passage of time to acquire a uniquely mellow flavour profile.

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.

In 2002, to celebrate the seventh International Tea Culture Seminar cum Malaysia International Tea Festival, Purple Cane produced the “7th International Tea Culture Seminar Green Puer” (Dian Qing Yuan Cha) as a unique souvenir for fellow participants to collect.

The fresh leaves were harvested from large-leaf varietal tea trees that grow in the high mountain tea areas of southwest Yunnan, China. They underwent procedures of fixation, rolling, and sun-drying before being steamed and compressed into high-quality round tea cakes. With abundant rainfall, non-extreme climates, and a balanced ecosystem, these natural mountain areas produce supreme tea leaves rich in substances.

The infusion yields a bright yellowish-green tastes mellow and full-bodied with a strong aftertaste. This tea is now ready to be consumed for its signature refreshing note but could be kept for ageing to approach a smoother, more complex flavour.

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.

Raw leaves of this commemorative tea were harvested in 2006 from broad-leaf tea trees located at the Daxueshan (great snowy mountain) region of Mengku in Lincang Prefecture, the Yunnan Province. The leaves collected were steamed and then compressed into shape using conventional stone mills. Compression was handled skilfully to ensure a visually-appealing shape and appropriate compactness. The tea comes in 400-gram cakes.

The same year, they began a natural, dry ageing process in Purple Cane’s Malaysian Storage.

In 2015, the tea was hand-picked as the commemorative tea in conjunction with Ru Shi Wo Xing (literally, the Way I have taken), a Purple Cane-organised event in honour of the 60-year-old Reverend Master Ji Cheng to celebrate his dedicated teaching of Dharma, and a 30-year bond between the Master and Purple Cane built upon tea.

A limited edition, the tea yields a mellow infusion with pronounced aroma and distinct layers of flavour, making it a wonderful brew for instant gratification and a great addition to one’s tea collection for extended storage.

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 originated from the wild tea tree growing region of Daxueshan (the great snowy mountain) in Mengku area of Yunnan Province, China. The region has the most densely growing broad-leaf tea tree clusters at the highest altitude among the world’s known tea growing areas. The trees are characterised as wild ancient tea trees of the broad-leaf varietal.

Raw leaves were plucked in early spring from ancient tea trees several hundred years old. Harvested leaves were sun-cured, steamed and compressed into 500-gram raw tea cakes. The stout strips of tealeaves covered by fine hair give a clear golden infusion that imparts light and refreshing aroma. A flavourful and lively brew, it comes with a very pleasant aftertaste.

Ideal for extended storage, the tea ages well to develop a mellow and rich profile with layers of flavour and aroma, elevating it to a whole new level.

With Daxueshan ancient tea growing region now a nationally-designated protected area of China, it is with regret that we have stopped producing this tea after an annual release between 2012 and 2015.

The tea is accordingly named “Daxueshan” Ancient Tree Tea as part of the Yun Pin Hao range by Purple Cane.

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.

Hailed from the wild tea region of the Bing Dao, Mengku, Yunnan, China, large-leafed variety tea leaves are only plucked in early spring from the ancient tea trees more than hundreds of years old. The tea leaves are sun-dried, steamed and compressed into 500g green puer tea cakes. The stout strips of tea leaves covered by fine pekoe give a clear, golden infusion, ideal for consume immediately to enjoy its light and refreshing aroma. The body of tea infusion is thick and comes with very strong energy "qi". These tea cake’s taste improves over time, it can be kept and aged to achieve a mellower, smoother and more complex flavours. Purple Cane recognizes this wonderful tea as "Yun Pin Hao – Ancient Tree Tea from the Bing Dao".

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.

Hailed from the wild tea region of the Bing Dao, Mengku, Yunnan, China, large-leafed variety tea leaves are only plucked in early spring from the ancient tea trees more than hundreds of years old. The tea leaves are sun-dried, steamed and compressed into 500g green puer tea cakes. The stout strips of tea leaves covered by fine pekoe give a clear, golden infusion, ideal for consume immediately to enjoy its light and refreshing aroma. The body of tea infusion is thick and comes with very strong energy "qi". These tea cake’s taste improves over time, it can be kept and aged to achieve a mellower, smoother and more complex flavours. Purple Cane recognizes this wonderful tea as "Yun Pin Hao – Ancient Tree Tea from the Bing Dao".

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.

Hailed from the wild tea region of the Bing Dao, Mengku, Yunnan, China, large-leafed variety tea leaves are only plucked in early spring from the ancient tea trees more than hundreds of years old. The tea leaves are sun-dried, steamed and compressed into 500g green puer tea cakes. The stout strips of tea leaves covered by fine pekoe give a clear, golden infusion, ideal for consume immediately to enjoy its light and refreshing aroma. The body of tea infusion is thick and comes with very strong energy "qi". These tea cake’s taste improves over time, it can be kept and aged to achieve a mellower, smoother and more complex flavours. Purple Cane recognizes this wonderful tea as "Yun Pin Hao – Ancient Tree Tea from the Bing Dao".

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.

Hailed from the wild tea region of the Bing Dao, Mengku, Yunnan, China, large-leafed variety tea leaves are only plucked in early spring from the ancient tea trees more than hundreds of years old. The tea leaves are sun-dried, steamed and compressed into 500g green puer tea cakes. The stout strips of tea leaves covered by fine pekoe give a clear, golden infusion, ideal for consume immediately to enjoy its light and refreshing aroma. The body of tea infusion is thick and comes with very strong energy "qi". These tea cake’s taste improves over time, it can be kept and aged to achieve a mellower, smoother and more complex flavours. Purple Cane recognizes this wonderful tea as "Yun Pin Hao – Ancient Tree Tea from the Bing Dao".

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.

Hailed from the wild tea region of the Bing Dao, Mengku, Yunnan, China, large-leafed variety tea leaves are only plucked in early spring from the ancient tea trees more than hundreds of years old. The tea leaves are sun-dried, steamed and compressed into 500g green puer tea cakes. The stout strips of tea leaves covered by fine pekoe give a clear, golden infusion, ideal for consume immediately to enjoy its light and refreshing aroma. The body of tea infusion is thick and comes with very strong energy "qi". These tea cake’s taste improves over time, it can be kept and aged to achieve a mellower, smoother and more complex flavours. Purple Cane recognizes this wonderful tea as "Yun Pin Hao – Ancient Tree Tea from the Bing Dao".

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.