Unblended, single source, old tea tree raw puerh tea, from the Meng Hai region of XiShuang BanNa. 'JiDi' is an area of old tea trees (predominantly 80-200 years old and above) that had been neglected for decades.
The land has an interesting history as it was for many years farmed by different households, who each had their own techniques and styles of maintaining the tea trees. Walking through the plantation you will see evidence of different pruning and other management methods.
Our friend Mr. Wu has been developing the site by introducing additional species of trees to encourage bio-diversity, whilst improving the management of the tea trees. On site there is a small workshop complex for processing and experimentation, which is becoming popular with national and international tea professionals to visit and exchange processing ideas and experience.
A highly accessible ancient sheng puerh tea that offers a smooth taste, complex flavours and sweet finish. If you are looking for a great value ancient-old tea tree puerh this is it. Such good quality unblended Sheng Puerh is very hard to find, even more so at an affordable price.
Tea Appearance: A collection of smaller, younger leaves that include silvery tips. Colours include soft browns, pale olive greens, and light silver.
Tea Liquor: A bright copper-yellow liquor.
Tea Aroma: Subtle aromas of seasoned firewood with a hint of cooked bean.
Tea Taste: Woody notes intertwine with a soft starchiness to create a mouth-watering sourness that fades into a smooth finish.
Altenative Names: Raw Puerh
Description of Packaging: Paper Wrapped
Storage guide: Store away from strong smells and out of direct line. Best kept in an air tight container.
Tea Farmer: Mr WuMr. Wu is a local from the MengHai region has been working with tea for over a decade. He has worked hard to develop his tea factory into a leading site for processing and packing boutique teas. Since 2010 Mr. Wu has started to lease and manage his own tea plantation so that he is able to control the whole process and to experiment more with cultivation and processing techniques.
Sheng Puerh Tea
Sheng Puerh raw tea leaf traditionally receives very little processing beyond wilting and drying. Drying is typically in the direct Yunnan sun depending on the weather and the size of the production facilities. Sheng Puerh is commonly pressed in tightly packed forms such as cakes.
There is a lot of different views on how and when these teas should be enjoyed. Traditionally the local ethnic groups would drink them fresh and as such not store for long periods, however many modern consumers believe the teas should be kept and stored ideally for at least 3 years before drinking.
More information: Sheng Puerh Production
Menghai, Xishuangbanna, Yunnan 云南省西双版纳州勐海
Menghai county is made up of 6 main towns, including Menghai town and Mengzhe, Daluo, Menghun, Mengzhe, Mengman and Meng’a as well two townships, Mengsong and Mengwang. Menghai county is located in the very south west of Xishuangbanna Prefecture, which borders Myanmar. The county is home to several of Yunnan’s main ethnic minorities including Dai, Hani, Lahu and Bulang.
Menghai is a renowned area for Puerh and black tea production, is the base for several of the larger tea factories as well as numerous smaller and family operations.
Menghai is blessed with stunning forests and a diverse range of habitats, home to 58 species of rare and endangered plants as well as 361 species of animals, 249 birds, 45 reptiles and 1136 species of insects!
Brewing Sheng Puerh Tea in a Yixing Teapot or Gaiwan
Vessel Capacity: 150 - 200ml
Tea Quantity: 8g (loose leaf)
Water Temperature: 100c
People / Servings: 4
Medthod: Pre-warm the teapot or gaiwan with boiling water and empty. Add the chosen amount of tea leaf, rinse the tea with a little hot water and then discard the water. Next refill the tea pot and follow the infusion times below.
Infusion Times (in seconds):
1st = 60.
2nd = 45.
3rd = 60.
4th = 90.
5th = 120.
6th = 150.
7th = 180.
Please visit our online tea brewing guide, which includes different methods and infusion times for all tea types.