New Release of Huo Di Raw Pu-erh Tea Loose 2025

 We have released Huo Di Raw pu-erh tea 火地古樹生茶 Loose Leaf 2025. This tea is a raw pu-erh tea made from naturally cultivated ancient tea trees located in the southwestern part of Lincang City, Yunnan Province, China, at an elevation of approximately 2100 meters. The tea gardens are located at high altitudes, and the tea trees are several hundred years old and grow exceptionally slowly. As a result, the tea leaves have a high cellular density and are rich in polyphenols, which gives clarity to the flavor along with an exceptionally long aftertaste. In addition, flavors reminiscent of fruit and flowers spread in the mouth, leaving a pleasant lingering impression.

Huo Di Tea Garden and Natural Cultivation

Huo Di is one of the tea gardens owned by the producer with whom we work together in tea production, and it is a single garden tea. This tea garden has maintained pesticide free and fertilizer free cultivation methods for generations over several hundred years and is a fully natural cultivation garden. Pesticide free here includes no organic fertilizers, animal manure, or plant derived fermented fertilizers as well. In short, no fertilizers of any kind are applied.

Characteristics and Flavor of the Huo Di Tea Garden

Huo Di tea garden receives abundant sunlight. Sunlight itself does not determine quality, but sunlight gives rise to clarity in the flavor and taste of the tea. Tea grown in well sunlit gardens tends to show greater clarity and a bright, refined flavor. For this reason, we also use Huo Di garden’s tea as a raw material for white tea, expecting a clear floral flavor. The 2025 production of Huo Di Raw pu-erh tea shows citrus like notes with a subtle hint of marigold. Another characteristic of the Huo Di raw pu-erh tea is that, with aging, the tea often develops grape like notes.

On Site Production Management

While we are staying in Yunnan, we manage the production of Huo Di Raw pu-erh tea on site. In pu-erh tea production, the two steps are crucial: the selection of raw materials and pan frying. First, it is essential that the tea leaves are harvested after a period of continuous clear weather. Based on this condition, we checked the flavor of the tea leaves arriving each day and secured those with a long aftertaste and concentrated flavor. During pan frying, if the temperature becomes too high, the components oxidize and the smooth taste is lost. Conversely, if the temperature is too low, insufficient pan frying occurs, resulting in a tea closer to black tea. To bring out a gentle, soft, and creamy taste, precise temperature control is essential. For this reason, we persuaded producers, who tend to rely on experience alone, and carried out pan frying while managing the temperature using an infrared thermometer.

Quality Improvement Through Logistics Optimization

As with Tang Jia Raw pu-erh tea 唐家古樹生茶, we also made a substantial improvement to the shipping method for Huo Di Raw pu-erh tea, focusing primarily on packaging, and succeeded in completely preventing condensation during transportation. In air transport, temperatures in the cargo hold can drop below freezing, and condensation occurs upon landing. This accelerates oxidation and leads to bitterness and astringency. In contrast, during sea transport, temperatures can rise above 55 degrees Celsius while crossing the ocean, which is also a major cause of tea deterioration. Loose leaf tea, with its larger surface area exposed to air, is more vulnerable to damage than compressed cakes. Although shipping tea may appear simple, it requires considerable know how to preserve the condition of the tea. After a series of experiments, we established a technique that allows us to completely prevent deterioration caused by both condensation and high temperatures, enabling the tea to retain the gentle and creamy taste characteristic of freshly produced tea.

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