Curated Tea
A gift of nature to the land, tea begins in the garden—shaped by the farmer’s craft and the turn of four seasons into an abundance of character. POUYUENJI curates the best teas with a collector’s devotion. Given the luxury of time, the leaves rest and age, deepening in flavor and character. From nature and artisan to time and tea master, a single cup of tea gathers devotion across time—inviting you to savor the years.
Aged across decades in quiet repose, aged Puer flows like liquid time. Through years of patient cellar aging, the deep amber liquor yields an enduring, captivating resonance—a timeless expression of contemporary living.
Jin Da Mo Puer Tea
Chairman Tsai Chi-chien began collecting Golden Bodhidharma Raw Pu’er in 2004. With each vintage shaped by distinct microclimates and seasonal harvests, the tea cakes have aged under carefully calibrated conditions to develop unique aromatics and nuanced depth year after year.
Sourced from century-old ancient tea arbors across the renowned Six Famous Tea Mountains, Golden Bodhidharma selects only the finest first-flush spring tips (chunjian). The broad-leaf varietal provides exceptional richness and a robust tea body, retaining its sweet, mellow vitality well past seven infusions. Celebrated as the "King of Raw Pu’er," it produces a luminous golden brew marked by bold character and an expansive, elegant bouquet—intertwining notes of green plum, subtle florals, and the crisp essence of a mountain forest.
The name Golden Bodhidharma was bestowed by Venerable Master Jinghui of Bailin Zen Monastery. Observing the pristine white buds transform into a rich golden luster over time, he saw in the shimmering leaves the serene, steadfast posture of Bodhidharma in meditation.
Its refined, elegant aromatic profile was guided by Professor Tei Yamanishi, Professor Emeritus at Ochanomizu University, specializing in tea aroma blending. Supervised throughout by Chairman Tsai Chi-chien, the tea undergoes post-fermentation in an environment with meticulously controlled temperature and humidity, allowing time to perfect each vintage.
Yuen Ji Fermented Puer Tea
Sourced from ancient tea trees over across the Six Puer Tea Mountains, the raw leaves were carefully selected by Chairman Tsai Chi-chien during his journey to the Yiwu mountains. Following sun-drying, the leaves underwent traditional pile fermentation (wodui) before aging under optimal temperature and humidity.
Through more than a decade of cellar aging, the tea tastes rich, velvety, and sweet on the palate, it reveals warming notes of Chinese date and with a profound woody undertone. Cherished by those who appreciate mindful cultivation and refined living.
