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In the map above, the dark brown areas in Yunnan Province in western China indicate the several distinct mountains that farm and produce Pu-erh teas. These forested mountains have been protected and treasured by generations of tea farming families. Much of our Pu-erh comes from ancient trees in these areas and is wild and organic by default.
Red, White, Green and Oolong teas come from areas further east. See the color coded legend above. More information below.
Raw Pu-erh tea
Sheng (raw) Pu-erh tea comes from the mountainous forests of Yunnan Province in western China. Unlike many teas, it improves with age and is therefore collectible. It can be delicious and light when young, but ripens and transforms in flavor to be earthy and dark, more like the ripe Pu-erh described below. Many people consider Pu-erh to be highly beneficial for our health.
Ripe Pu-erh tea
About half a century ago, a process was developed to accelerate aging in Pu-erh tea. The result was ripe Pu-erh, (Shu),which resembles in it's dark brown, sweet and earthy flavor raw Pu-erh that has aged and fermented for decades. However, this process (wo dui) only takes 60 to 70 days. The down side is that ripe Pu-erh is less collectible, although it tends to be less expensive as well.
Dian Hong
Dian hong, an earthy gourmet tea, is harvested in the renowned Chinese province of Yunnan. In China this tea is considered red. After infusing dian hong a few times, however, its russet color turns darker. For this reason, westerners named it black tea. This teas offers many flavor possibilities according to how it is made. Its aroma tends to be floral and fruity with a roasted sweet potato flavor and a subtle maltiness. Compared to lapsang souchong, dian hong’s flavor is more down to earth, brings you deep into the forest, and has a truthful bouquet.
Lapsang Souchong - Xiao Zhong
Lapsang souchong is popular in South Asia and an easy introduction to Chinese tea by its familiarity to the western palate. Its sweet and floral aroma attracts new tea drinkers. Harvested in early spring in Fujian Province in China, this brand of tea is wood smoked; yet it has a sweet demeanor. As you appreciate its taste, its golden hues will charm you.
Long Jing
Longjing is picked before the Qingming Festival on April 5th of each year in Zhejiang province in China. You will enjoy this green tea’s subtle sweetness. The hotter the water used the more bitter it becomes, and some drinkers prefer it for this reason. Depending on the picking season and method of preparation, longjing evokes green and grassy notes. Embedded in this earthy brew is the flavor of roasted chestnut.
White Early Spring Dragon Pearls
Jasmine tea begins with a base of green, white, or black tea, and is then blended or layered with jasmine blossoms. The result is China’s most popular scented tea, one with remarkable aroma and understated sweetness. Jasmine tea offers great health benefits. It contains antioxidants that protect the membrane of red blood cells from free-radical oxidation. The tea can be produced in several southern provinces in China.
Silver Needle and White Peony
Popular Silver Needle and White Peony teas are harvested in both Fuding, Fujian Province, and Jing Gu, Yunnan Province, in China. Traditional Chinese doctors consider white tea to be cooling to the body, and therefore prescribed for inflammation, infections, and skin problems such as sun burn. Rural Chinese health practices include aging white tea to enhance its medicinal benefits. In the West, white tea is also known to contain high concentrations of antioxidants.
