This tea is a loose-leaf maocha (raw tea) made from wild tea trees found on Da Xue Shan (大雪山 - Big Snow Mountain) in the Lincang district of Pu'er county, Yunnan.
Wild tea (Camellia Taliensis) grows uncultivated throughout southern Yunnan and northern Burma. On Da Xue Shan, it is picked by the Lisu tribal people at altitudes above 2000m (roughly 1.25-1.5 miles high). For the purposes of tea-making, Camellia Taliensis differs from C. Sinensis in that it has five locules per bud rather than three, develops leaves earlier in the season even in high altitudes, and does not produce the characteristic hairs (trichomes) on the early leaves. Wild tea is sometimes mixed with Yunnan Big Leaf C. Sinensis tea in pu-er production, however this particular tea is 100% uncultivated wild.
It is a young raw pu-er, with a sweet, lingering flavor. It does have a bit of bitterness on the tip and sides of the tongue, but not strong like you would find in many other young sheng teas. There is a hint of camphor or eucalyptus. Easy to drink with a wonderfully pungent fruity aroma.
Steeping Instructions
Tea is highly personal and these instructions are only a starting point. Play with the parameters to find the perfect flavor for you.❦
| Tea | 3 grams per 6-ounce (175 mL) cup |
| Water | 210°F (99°C) |
| Time | 2 minutes |