Pa Aileng Ancient Arbor Raw Puerh

Tea Leaf Characteristics

These long, pliable, robust green leaves come from ancient trees over 300 years old!  Because the leaves are so old, you’ll find a very unique raw puerh flavor profile.  The taste will be deeper with more layers and more complex compounds than younger leaves harvested from young terrace plantation trees.  This results in a smoother, richer, and more balanced flavor.

This spring pick, with its ancient tea tree leaves nourished by the cold misty winter, brings out the richest and sweetest flavor from these ancient leaves found in this raw puerh. 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 at the peak of Jingmai mountain(5249 feet) nestled in biodiversity, offer leaves with a sweeter taste.    There you’ll find unique growing conditions.  A cooler climate, slower growth, unique soil conditions, and plant varieties found at higher elevations on Jingmai Mountain combine to produce teas that are sweeter and more aromatic, making them particularly prized for their delicate and refined flavor profiles.  Because these ancient trees are nestled in large forest gardens situated in biodiversity, no pesticides are required.

Blang Ethnic Group

The Blang people have a rare talent for producing the finest raw puerh.  It’s similar to a green tea, but its tastes are more bold and complex.  The Blang are traditionally known for cultivating raw Pu-erh (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.  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 hand-pressed 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!