Special features in location, cultivation and processing
The highlands of Yunnan and Lincang have a generally mild, subtropical climate, even at higher altitudes. This is due to the predominantly south-facing slopes, which are strongly influenced by the climate of the Indian Ocean and the Pacific. However, temperatures can fluctuate significantly at night, creating a stimulating climate beneficial for tea cultivation.
As a standard practice, only the buds and the following two leaves are picked. The tea is then first withered outdoors under intense sunlight. The oxidation process is then halted using the "Kill Green" method, in which the tea leaves are heated or roasted in a wok. After this, the tea is spread out again in the sun for further drying.
The next step is what defines Shou Pu Erh tea: the piling and fermentation process. For this, the tea is stacked for 70 days, sprayed with fresh mountain spring water, and then covered. Throughout these 70 days, the tea is regularly turned and aerated to ensure proper oxygen circulation. After fermentation, the tea undergoes a final drying process, followed by the careful selection of the leaves.
Centuries-old Pu Erh tea trees
The tea plants needed for producing Pu Erh are autochthonous, large-leafed, and wild-grown tea plants. In contrast to generic tea plants grown around the world, this type does not grow as a bush, but rather as a tree that can live for up to thousands of years. Scientific studies of the Camellia taliensis suggests that this tree is the common ancestor of all other types of tea. This cultivar is native to the region where China, Vietnam, Laos, and Myanmar meet. This is also where the Chinese province of Yunnan is located, and the history of Yunnan is also intertwined with the first known attempts to cultivate tea. For this reason, Yunnan is often considered the "cradle of all teas". In the tea forest of Yunnan, each tree has an individual character with a different shape and different cultures of moss and fungi. As such, each tree produces its "own" tea. The older the tree, the deeper its roots extend into the earth and into deep layers of rock and stone. These older trees can absorb minerals and trace elements that are passed on to the leaves and buds. The tea made from the buds and leaves of wild-grown older trees is thus rich in minerals and highly desirable.
Organic Certification
