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One of the early recipes from the master of shu puer tea. High caffeine+++, Advanced tea. -
Nice Gushu with sweet, rum-nut aroma, cocoa and dark chocolate notes in a mild, earthy brew. -
Long fermented Lao Banzhang golden puer with 100% bud content, nutty, full-tasting, strong shu cha.
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Classic aged tea with the notes of damp forest, moss, camphor, and aged wood. -
Earthy and woody shu, with hints of wet forest floor, mild smoke, and a touch of sweetness. -
Layered and sophisticated taste experience, with notes of nuts, marzipan, dried fruits and creamy texture.
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Tightly pressed, exhilarating, tasty, beautiful and delicious, the dessert of shu puerhs. Caffeine+++, Beginner -
Powerful, robust, old-tasting tea squeezed from large leaves, which is also a remedy.
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A dense, black, coffee-like, and intensely brewed premium disc with walnut leaf aroma and a sweet aftertaste.
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A balanced interplay of wood, earth, and dark sweetness, with notes of aged hardwood, cocoa husk, and caramelized brown sugar.
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Velvety-sweet, almond-like, exceptionally refined tea with significant power for daily enjoyment. -
A tightly compressed, pure, and complex aged tea that reveals truly beautiful qualities. -
A very strong, bud-rich shu cake with a distinct almond-coffee character and creamy texture.
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The Haiwan 9978 Shu Puerh, part of the "99" series developed by tea master Zou Bingliang in 2008. -
A tightly pressed shu brick with a deep burgundy-black infusion, sweet, nutty, and earthy aroma. -
A high-bud-content, complex and aromatic shu puerh with gao-huo (high fire/roasted) character.
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FLYING BIRD TEA BAR WIEN | Speciality Tea Bar & Store
