This tea is characterized by a soft hay-like flavor, with subtle fruity notes and a sweet scent reminiscent of sugarcane and honey. It is pleasing to those who seek a deep and lingering aftertaste.
The 2015 harvest was made using tea leaves harvested only during the first 2 days of the tea-plucking season.
This tea features an outstandingly deep richness and medium body, accompanied by a smooth, creamy texture. It is one of the top-quality teas in our Pu-erh tea lineup.
Raw Pu-erh tea is a delicate tea with a fruity, fresh flavor, similar to newly made white wine. It has no bitterness or astringency, making it very popular among children.
When people think of Pu-erh tea, they may imagine a brown-colored tea with the flavor of dried mushrooms or dried fruits. However, that is actually a type of ripe Pu-erh tea.
The Difference Between Raw and Ripe Pu-erh Tea >
Product Details
Lincang: A Region of Pure Natural Cultivation
The main production areas of Pu-erh tea can be divided into 3 major regions in Yunnan Province: Xishuangbanna, Pu'er, and Lincang.
Regions Where Pu-erh Tea is Produced
- Xishuangbanna
- Pu'er
- Lincang
Many people might think that most tea in Yunnan Province is grown using natural farming methods. However, in reality, most tea in Yunnan is grown with fertilizers.
In recent years, due to the rising prices of Yunnan tea and the popularity of old tea trees, many farmers have started using fertilizers to increase their yield and income.
This phenomenon is not limited to China but can also be observed in Myanmar and Laos.
Among the 3 major Pu-erh tea-producing areas, Xishuangbanna is the most famous and commands the highest prices.
In recent years, the roads to Xishuangbanna have been greatly improved, making it easily accessible. However, the tea from Xishuangbanna has become overly expensive relative to its quality, which makes it less appealing to us.
The Value of Lincang's Tea, Grown in Natural Conditions
Lincang, which still has many tea gardens practicing pure natural cultivation, has caught our attention. The more we learn about Pu-erh tea, the more convinced we are that Lincang produces excellent tea.
Lincang is located in the southwest of Yunnan Province at a higher latitude. Some areas still lack roads leading to the villages.
One advantage of lesser-known production areas is that the tea trees are maintained in a very natural state. Due to their obscurity, demand is low and the trees are kept in near-natural conditions.
Additionally, compared to Xishuangbanna, Lincang's higher latitude produces larger temperature differences, creating an environment conducive to high-quality tea.
For these reasons, Lincang tea is of very high quality and relatively affordable. In recent years, we have focused on sourcing tea from Lincang.
Wu Liang Shan: Owned by Ethnic Minorities at 2,000 m Altitude
Wu Liang Shan Raw Pu-erh Tea is harvested from tea gardens owned by the Lahu and Yi ethnic minorities, located at around 2,000 meters altitude in Lincang, Yunnan Province.
Wu Liang Shan is a mountain range that stretches 400 km from Pu'er county to just south of Dali in Yunnan.
Although the name Wu Liang Shan suggests a single high mountain, it actually refers to a vast area with scattered ethnic minority villages.
Since Wu Liang Shan covers a very broad area, the character and quality of the tea vary greatly depending on the village.
Due to the region's remoteness, no fertilizers are used, and the tea is grown using the same natural farming methods practiced for generations.
The tea trees grow individually like wild trees, surrounded by various wild grasses and plants. This coexistence with wild vegetation creates a natural nitrogen cycle, allowing the tea trees to grow very slowly over time.
In contrast to fertilized gardens where trees grow quickly and leaves grow large, naturally grown tea develops slowly with very small leaves.
Just as an apple without richness tastes sweet but lacks depth, or convenience store ice cream is sweet but lacks complexity, naturally grown tea has a depth of richness that faster-grown tea simply cannot match.
Focus on Sourcing Naturally Cultivated Tea
Since 2010, we have been visiting Yunnan Province every spring. Over the years, we have built connections with many famous tea regions. However, our focus is not on a region's fame, but rather on tea with transparency and a long-lasting aftertaste. To achieve this, we focus on remote mountain villages, selecting tea gardens with ancient tea trees, high altitudes, and no fertilizers, sourcing through unique logistics channels. For more details, please visit the following page.
In Yunnan, teas claiming to be from famous regions are produced in thousands of locations using leaves from other areas, and can be found everywhere—from airports and convenience stores to supermarkets.
What complicates matters is the surprising phenomenon where imitation teas made from leaves in remote areas are of higher quality than the genuine articles. This is especially common with Pu-erh teas from Lincang, and it is a well-known fact among professionals involved in local sourcing. For more details, please visit the following page.
In Yunnan Province, there are long-established brands like Dayi and Zhongcha. These brands are renowned because their teas produced before 1990 are highly valued.
So why are these older teas considered special? Many people assume it is due to long aging, but in reality, the tea leaves used at that time were naturally grown without fertilizers, resulting in their superior quality.
Therefore, even if current teas are aged for a long time, they will not reach the same quality. For more information, please visit the following page.
