Tea Leaf Characteristics
In its dried form these leaves are long, wholly intact, firm, and robust. Once added to boiled water, they unfurl to reveal plump, fresh, and bright green leaves. These spring picked leaves, nourished by the cool and misty winter, produces more young buds and a lower bud to leaf ratio, revealing the richest and sweetest flavor. It is the best season among the three harvests of the year—spring, summer, and autumn.
Location on Jingmai Mountain
These ancient trees are found near Wengdong Peak (4600 feet), and also offer leaves with a sweeter taste. There you’ll find unique growing conditions for ancient tree raw puerh. Wengdong Peak is located at a high elevation, which provides a cooler, more temperate climate ideal for growing tea. The altitude also contributes to slower leaf growth, leading to the development of complex sugars and rich flavors in the tea.
The region around Wengdong Peak is a biodiverse environment, where the tea trees grow alongside a rich array of other plants, contributing to a unique terroir. The natural, lush landscape of the area enhances the flavor profile of the tea, as the tea plants benefit from the clean air and nutrient-rich soil. Pesticides are not needed to defend these strong robust trees.
The Blang people have a rare talent for producing the finest raw puerh. Its similar to a green tea, but its tastes are more bold and complex. The Blang are traditionally known for cultivating raw puerh (sheng pu-erh, 生普洱) from ancient tea trees in Xishuangbanna Yunnan. It’s their go-to daily choice of tea, and they even consume it through the late hours of the night! They really enjoy it and the more you drink, the more you acquire its rich taste and heritage.
Handpressed-Stone Cakes
When processed using the traditional method, raw puerh leaves really produce some stunningly beautiful tea cakes. You will marvel at the richness and variety of shape and color.
Being compressed using the stone method allows for better aging. The air pockets within the cake promote slower and more even oxidation, which is essential for the tea to develop complex flavors over time. Because handpressed stone cakes are gentler on the leaves compared to machine pressed cakes, expect a longer lasting infusion potential. This method enhances flavor and aroma development and is easier to break apart and brew!
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