描述
Origin & Ecological Environment
Yunnan, China is the birthplace and central production area of Pu’er tea. Among Yunnan’s regions, Mengku Town in Shuangjiang County is particularly renowned for its high-quality large-leaf Pu’er tea grown on ancient tea trees.
The production area consists of five famous villages: Nanpo, Bingdao, Dijie, Bawai, and Nuowu. Each village has a corresponding Pu’er variety.
Bawai is located on the other side of Mengku Snow Mountain, with an altitude of about 1800-1900 meters. Surrounded by primitive rainforests, it takes 4 hours of hiking through the forests to reach.This provides a pollution-free growth environment for 400 year old tea trees.
Appearance & Taste
- Dry Tea: Slender and tight strips, fine silver down evenly distributed, and a rich, fresh honey-fruited fragrance that lingers.
- Tea Soup Color: Pale golden amber, clear and translucent.
- Flavor Characteristics : The bitter base is slightly more obvious than that of Bingdao and Nuowu but dissipates quickly. After the sweet aftertaste, the soup feels more mellow. The aroma is calm (mainly woody and light fruity notes), and the overall style is slightly “vigorous”.
Brewing Guide
Warm the Utensils
Rinse the Gaiwan (lidded bowl), fairness cup, and tasting cups with boiling water to preheat the tools and remove any residual odor;
Measure Tea Leaves
Follow a 1:15 tea-to-water ratio (e.g., 5-7g Pu’er tea with 100ml water) and add the dry tea leaves into the preheated Gaiwan;
Rinse the Tea
Pour boiling water over the leaves, then pour out the tea soup within 10 seconds (do not drink this batch) to awaken the tea’s vitality;
Formal Brewing
Add boiling water again, cover the Gaiwan, and steep for 15-20 seconds (increase steeping time by 5-10 seconds for subsequent brews). Then strain the tea soup into the Gongdao Cup;
Serve and Taste
Evenly pour the tea soup from the Gongdao Cup into tasting cups, and enjoy while hot to savor the tea’s layers and sweet aftertaste.
We follow the traditional way to make ancient tree Pu'er tea
Harvesting
We adopt professional standards and harvest only in spring, allowing ancient tea trees to fully accumulate nutrients and avoiding over-harvesting, which tends to weaken the trees. And we harvest only “one bud with one or two leaves ” to meet the requirement for the delicate taste of ancient tree Pu’er tea.
Withering
Leaves are gently spread out to soften and losen.
Kill-Green
The leaves are then carefully pan-fired at high heat to stop any oxidation,this preserves the tea’s character.
Rolling
The leaves are rolled by hand to break down cell walls and release their inner compounds.
Sun-Drying
Tea leaves are then dried under the sun – preserving its potential for aging and develops its signature sweet base note.
Pressing
We employ a traditional ancient stone mill pressing method for Pu’er tea: after steaming the sun-dried maocha (primary processed Pu’er tea), we then press it into cakes using stone mills. This method preserves the tea’s intact cellular structure and key intrinsic substances— the slow and uniform pressure of stone mills avoids damage to tea polyphenols, amino acids, and aromatic compounds that often occurs with mechanical pressing. The resulting cake density is well-suited for subsequent storage, facilitating natural microbial transformation while locking in the ancient arbor tea’s inherent freshness and mellow depth, ensuring the tea’s characteristics are steadily released during the aging process.
Tea aging
About 357-gram Tea Cake
Is Pu'er A Worthwhile Investment ?
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