Night Forest

Night Forest is dark, creamy, and layered—like a mildly sweet cacao dessert with deep, loamy earth undertones. Decades of quiet aging have transformed the robust early spring leaves into a smooth, full-bodied tea where the former bitterness has evolved into the lasting sweetness of dried dates. The energy remains powerful yet balanced, settling the body and improving digestion. Rich, satisfying, and comforting, this tea nourishes the earth element and leaves a sense of stability long after the cup is empty.

In the long history of Puerh tea, the Early Spring Old Maojian from the 1980s holds a special place. Crafted from the season’s first tender buds—known as Sheqian tea, picked before the Spring Equinox—it represents rare and refined leaves from the time. These early leaves, slender and downy with silvery hairs, are rich in amino acids and aromatic compounds. After a winter of dormancy, the tea trees channel their stored energy into these first buds, creating a tea of depth and vitality.

Unlike compressed cakes, this tea was kept in loose-leaf form, allowing space for natural transformation over decades. Its flavor and aroma have mellowed through traditional Hong Kong storage, gaining warmth, softness, and complexity.

The 1980s Early Spring Old Maojian is both rare and significant—a living piece of tea history. Its scarcity lies not only in the precious Sheqian material but in the endurance of these leaves across four decades. To drink it is to taste time itself: mature and deep, like walking through a forest at night beneath the hum of the earth.

"Early Spring Old Maojian"

Imperial Grade Loose Shou Puerh – 1980's

Hong Kong Storage