The Companion Collection

Hailed from the tea region of Xishuangbanna, Yunnan, China. The selected broad-leafed variety raw tea leaves are sun-dried, steamed and compressed into a green puer round tea cakes. Neatly shape, and it is outstanding with its high quality. Featuring stout strips, the leaves yield clear yellowish-green tea infusion with mellow aroma and full-bodied flavours, ideal for consume immediately to enjoy its refreshing and light aroma. Or kept over an extended period of time for natural maturation to achieve smoother and more complex flavours.

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 “Gu Shu Wang” Raw Puer Tea is an original classic series created by Purple Cane. It follows the concept and format of “Purple Cane Wild Puer Tea” series (2001-2007) of 500g per tea cake, releasing a newly produced batch each year since 2008. It has become an all-time-favourite puer tea as well as a valuable collectible popular among tea lovers.

The tea leaves are harvested from centuries-old trees of the large-leafed varietal from Mengku mountainous areas, Yunnan Province, China. The raw leaves undergo a meticulous “kill-green” process before being steamed and compressed into round tea cakes.

The stout leaf strips of Gu Shu Wang yield a golden tea infusion with a lively, rich and full-bodied flavour, refreshing aroma, and lingering mellow aftertaste. This tea promises the best of both worlds - it is good enough for enjoyment right now; meanwhile, it ages well and will achieve a mellower and richer to produce an even more satisfying brew for a long time to come.

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 “Gu Shu Wang” Raw Puer Tea is an original classic series created by Purple Cane. It follows the concept and format of “Purple Cane Wild Puer Tea” series (2001-2007) of 500g per tea cake, releasing a newly produced batch each year since 2008. It has become an all-time-favourite puer tea as well as a valuable collectible popular among tea lovers.

The tea leaves are harvested from centuries-old trees of the large-leafed varietal from Mengku mountainous areas, Yunnan Province, China. The raw leaves undergo a meticulous “kill-green” process before being steamed and compressed into round tea cakes.

The stout leaf strips of Gu Shu Wang yield a golden tea infusion with a lively, rich and full-bodied flavour, refreshing aroma, and lingering mellow aftertaste. This tea promises the best of both worlds - it is good enough for enjoyment right now; meanwhile, it ages well and will achieve a mellower and richer to produce an even more satisfying brew for a long time to come.

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 “Gu Shu Wang” Raw Puer Tea is an original classic series created by Purple Cane. It follows the concept and format of “Purple Cane Wild Puer Tea” series (2001-2007) of 500g per tea cake, releasing a newly produced batch each year since 2008. It has become an all-time-favourite puer tea as well as a valuable collectible popular among tea lovers.

The tea leaves are harvested from centuries-old trees of the large-leafed varietal from Mengku mountainous areas, Yunnan Province, China. The raw leaves undergo a meticulous “kill-green” process before being steamed and compressed into round tea cakes.

The stout leaf strips of Gu Shu Wang yield a golden tea infusion with a lively, rich and full-bodied flavour, refreshing aroma, and lingering mellow aftertaste. This tea promises the best of both worlds - it is good enough for enjoyment right now; meanwhile, it ages well and will achieve a mellower and richer to produce an even more satisfying brew for a long time to come.

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 tea region of Xishuangbanna, Yunnan, China. The selected broad-leafed variety raw tea leaves are sun-dried, steamed and compressed into a green puer round tea cakes. Neatly shape, and it is outstanding with its high quality. Featuring stout strips, the leaves yield clear yellowish-green tea infusion with mellow aroma and full-bodied flavours, ideal for consume immediately to enjoy its refreshing and light aroma. Or kept over an extended period of time for natural maturation to achieve smoother and more complex flavours.

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.

Hailed from the tea region of Xishuangbanna, Yunnan, China. The selected broad-leafed variety raw tea leaves are sun-dried, steamed and compressed into a green puer round tea cakes. Neatly shape, and it is outstanding with its high quality. Featuring stout strips, the leaves yield clear yellowish-green tea infusion with mellow aroma and full-bodied flavours, ideal for consume immediately to enjoy its refreshing and light aroma. Or kept over an extended period of time for natural maturation to achieve smoother and more complex flavours.

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.

Originating from the tea region of Mengku in the Yunnan Province, China. These premium tea leaves were harvested from tea trees of the large-leafed species. Only tender tea leaves of early spring are used. These go through a stringent process to become sun-dried raw loose tea leaves, which, upon steaming and compressing become compressed round tea cakes. Yun Shu Wang green puer tea cakes look stout with pronounced leaves, yielding golden tea infusion with refreshing aroma. The tea is noted for its brisk smooth and mellow flavour with a pleasantly sweet aftertaste. Yun Shu Wang green puer tea cakes promise the best of both worlds- it is good enough for brewing right now; meanwhile, it ages well and continues to mellow, giving a rich and satisfying brew for a long time to come.

Hailed from the tea region of Xishuangbanna, Yunnan, China. The selected broad-leafed variety raw tea leaves are sun-dried, steamed and compressed into a green puer round tea cakes. Neatly shape, and it is outstanding with its high quality. Featuring stout strips, the leaves yield clear yellowish-green tea infusion with mellow aroma and full-bodied flavours, ideal for consume immediately to enjoy its refreshing and light aroma. Or kept over an extended period of time for natural maturation to achieve smoother and more complex flavours.

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 tea region of Xishuangbanna, Yunnan, China. The selected broad-leafed variety raw tea leaves are sun-dried, steamed and compressed into a green puer round tea cakes. Neatly shape, and it is outstanding with its high quality. Featuring stout strips, the leaves yield clear yellowish-green tea infusion with mellow aroma and full-bodied flavours, ideal for consume immediately to enjoy its refreshing and light aroma. Or kept over an extended period of time for natural maturation to achieve smoother and more complex flavours.

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 commemorative tea was launched in 2012 to celebrate Purple Cane’s 25th anniversary. Raw leaves were harvested in spring from the Menghai tea growing region in Xishuangbanna of the Yunnan Province. The leaves were steam-pressed into tea cakes of 357 gram each in traditional ways.

Delicious to drink when fresh, the tea yields a golden infusion that promises a delightful aroma and pleasant finish. As the fresh young tea develops its complexity in our dry Malaysian storage over time by way of natural maturation, it offers a cup that is not just velvet-smooth but also full of aroma only a well-aged Puer can offer. Great for a satisfying brew, it is also ideal 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 “Gu Shu Wang” Raw Puer Tea is an original classic series created by Purple Cane. It follows the concept and format of “Purple Cane Wild Puer Tea” series (2001-2007) of 500g per tea cake, releasing a newly produced batch each year since 2008. It has become an all-time-favourite puer tea as well as a valuable collectible popular among tea lovers.

The tea leaves are harvested from centuries-old trees of the large-leafed varietal from Mengku mountainous areas, Yunnan Province, China. The raw leaves undergo a meticulous “kill-green” process before being steamed and compressed into round tea cakes.

The stout leaf strips of Gu Shu Wang yield a golden tea infusion with a lively, rich and full-bodied flavour, refreshing aroma, and lingering mellow aftertaste. This tea promises the best of both worlds - it is good enough for enjoyment right now; meanwhile, it ages well and will achieve a mellower and richer to produce an even more satisfying brew for a long time to come.

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.