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This tea is produced in the deep mountains of Jialongshan, Pu’er City, Yunnan Province, using leaves from 60-year-old Yunnan big-leaf cultivar trees grown in ecological gardens at 1600–1800 meters. The plantation belongs to one of Pu’er’s historic factories, established in 1958, with more than 1500 mu of tea garden undergoing long-term sustainability management: no chemical fertilizers, no pesticides, and ecological pest-control methods such as solar lamps, sticky traps, and manual weeding.
The fresh leaves were hand-picked on May 15, 2022, processed by traditional Pu-erh techniques — kill-green, rolling, sun-drying, and controlled wet-pile fermentation conducted on June 21, 2022. After fermentation, the tea underwent sixteen stages of electrostatic impurity removal followed by manual leaf selection, resulting in a clean, well-sorted loose-leaf ripe Pu-erh.
This tea expresses the classic character of high-mountain shucha: a deep reddish-brown liquor, soft texture, clean and mellow taste, and a gentle sweetness that intensifies with each infusion. The aroma carries notes of wood, earth, dried fruit, and the characteristic “chen xiang”—the aged fragrance that begins forming even in the first few years of post-fermentation. Smooth, warming, and stable, it is suitable both for daily drinking and long-term storage.
