Single Tree (Dan Zhu) Raw Puerh Tea Mao-cha for sale

We have opened reservations for Dan Zhu Raw Pu-erh Mao-cha. In Chinese, Dan Zhu means Single Tree. It refers to Pu-erh tea made exclusively from one specific tea tree. This year in Yunnan, we walked through different mountains every day, searching for semi-wild, naturally grown old tea trees. From each selected tree, we produced single-tree raw Pu-erh tea. After late April, continuous rainfall affected the harvest. Therefore, we selected only the teas harvested during the best period of the year, from April 9 to April 13, and processed them separately. Reservations for the loose-leaf tea will be open for one week, until September 19. The tea has already arrived in stock, and shipments will be made after the reservation period closes. As quantities are limited, reservations will end once the stock is sold out.

Exceptionally deep character and long finish unique to single-tree tea

For regular branded Pu-erh tea, fresh leaves are harvested from multiple trees. Unlike tea gardens in Japan, tea gardens in Yunnan consist of highly diverse trees. Even within one garden, there are old trees and young trees, shaded trees and sun-exposed trees, fast-growing trees and slow-growing trees. As a result, when leaves from the entire garden are processed together, the final tea becomes averaged in character. Even if there are exceptionally good trees within the garden, their qualities are diluted when mixed with leaves from other trees. In contrast, single-tree Pu-erh tea is produced from one specific tree only. This allows you to directly experience the character and quality of that individual tree. In our case, we select only very old trees that have grown in a near-wild environment. The single-tree Pu-erh teas introduced here offer an unusually soft yet profoundly deep and long-lasting finish. All teas selected this year come from elevations around 2000 meters, from unfertilized and pesticide-free old trees. The trees are seed-grown, meaning each one has its own distinct genetic traits. As a result, leaf shape, color, size, and flavor differ from tree to tree. Among the teas we sourced this year, some even show unique characteristics likely caused by natural mutation. A mature large tree yields approximately 4 to 6 kilograms. This year we sourced about 20 different single-tree teas and divided them between Malaysia and Japan. While each tea has its own individuality, they all share one common feature: an exceptionally long and refined finish beyond that of ordinary Pu-erh tea.

Securing ideal raw material and managing production tree by tree

To produce single-tree Pu-erh tea, two points are essential. First, the ideal tree must be identified and arranged so that it can be processed independently. Second, strict production control is required to prevent mixing with other teas during processing. This year’s successful sourcing was possible because we have visited Yunnan every year for many years, staying during the production season. Through continuous visits, we have developed deep knowledge of the production areas and built strong trust with skilled producers. In recent years, collectors have traveled directly to the origin in search of single-tree teas, creating intense competition. To secure the tea reliably, it is important to reserve it at the tree level before harvest.

In China, single-tree Pu-erh tea is commonly sold as loose leaf

The single-tree raw Pu-erh tea introduced here is offered in loose form. Not only in Yunnan but throughout China, single-tree Pu-erh tea is generally sold loose rather than compressed into cakes. In loose form, you can clearly observe the uniformity of leaves collected from one tree, without blending. Once compressed into a cake, even if leaves from multiple trees were mixed, it becomes difficult to distinguish visually. Leaves harvested from a single tree share similar characteristics, yet none are completely identical in shape, color, or size.

Brewing guidelines

Approximately five months have passed since harvest, and the tea has begun to mature slightly. When brewing, first warm the teaware thoroughly with boiling water. Then rinse the leaves twice with boiling water to raise the leaf temperature as close as possible to boiling. For the first rinse, about 10 seconds is appropriate. For the second rinse, about 5 seconds. During actual brewing, only a few seconds are sufficient to extract the tea. You can enjoy more than 6 to 10 infusions. This tea is also suitable for cold brewing. For cold infusion, use about 5g per 1 to 1.5 liters of water, and let it steep in the refrigerator for more than 5 hours.

For more on how raw Pu-erh is made, aged, and stored, see What Is Raw Pu-erh Tea?.