Yunnan Puerh

Comprehensive Guide to Organic Raw Pu-Er Tea

Historical Origins
Organic raw Pu-Er tea originates from Yunnan’s ancient tea tree regions, flourishing after 2008 with the rise of organic agriculture. It strictly adheres to EU/Chinese organic standards (no pesticides or chemical fertilizers). While its processing follows traditional raw Pu-Er methods, the leaves are exclusively harvested from wild ancient tea trees over 100 years old. In 2015, it earned international organic certification, becoming a premium collectible tea.

Tea Characteristics
1. Color & Shape
– Dry Leaves:
– Loose Tea: Thick, downy strips with dark green, glossy hues and yellow flakes (a hallmark of ancient tree tea).
– Pressed Cake: Stone-molded, displaying a mix of bluish-brown shades and clear, ring-like textures.
– Spent Leaves: Supple and vibrant with pronounced veins; ancient tree leaves can unfurl up to 10cm.

2. Sensory Experience
– Liquor Color:
– Young Tea (1–3 years): Translucent yellow-green.
– Aged Tea (5+ years): Golden amber.
– Aroma:
– Regional Notes: Wild orchid, honey (Yi Wu region).
– Aged Notes: Camphor, herbal (10+ years).
– Taste:
– Young Tea: Bold and brisk with green apple tartness.
– Aged Tea: Mellow and honeyed with enduring throat resonance.

Brewing Techniques
1. Glass Pot Simmering (Optimal for Aged Tea)
– Vessel: Heat-resistant glass pot (800ml).
– Steps:
① Add 8g tea and 1g salt to cold water.
② Simmer until “crab-eye bubbles” form, skim foam, then simmer for 5 more minutes.
③ Watch the liquor transition to reddish-amber.

2. Gongfu Brewing (Layered Tasting)
– Tools: Purple clay “Qin Quan” teapot (200ml), white porcelain cups.
– Key Steps:
① Double Awakening: Break off 7g with a tea pick, dry-awaken for 3 days.
② Rinse with boiling water (10-second steep, discard).
③ Formal brewing:
– 1st–3rd infusions: 95°C water, immediate pour.
– 4th–6th infusions: Boiling water, 15-second steep.
④ Pause 2 minutes between infusions to observe flavor evolution.

3. Cold-Drip Infusion (Innovative Method)
– Process:
① Grind 5g tea to sesame-seed size.
② Load into a cold-drip tower, extract with 4°C mountain water (1 drop/second).
③ After 8 hours, serve with whiskey ice spheres.

Core Value
– Ancient Tree Certification: Each cake traceable to its mountain origin and tree age.
– Aging Potential: Annual polyphenol conversion rate of 9.3%.
– Storage Standards: Kept in ceramic jars at 23±2°C, 65±5% humidity.

(Note: Authentic organic ancient tree raw Pu-Er must exhibit “three signatures”: cooling throat resonance, elastic spent leaves, and persistent salivation.)