Raw Pu-erh (Sheng)
Early Spring Pressed & Naturally Aged
Our raw Pu-erh comes from Menghai County, Yunnan Province.
Specifically from He Kai Mountain and surrounding ancient tree villages such as Mengbo Longzhai. These gardens sit at high elevation with old-root systems that penetrate deep mountain soil, producing concentrated mineral character and strong internal energy.
We work with:
- Self-owned tea garden
- 1,065 ancient trees
- Many approximately 400 years old
- Naturally grown, no chemical intervention
Early Spring Harvest
All premium raw Pu-erh is harvested in early spring.
Why early spring matters:
- Higher amino acid concentration
- Cleaner bitterness
- Stronger structural backbone
- Better aging capacity
- Greater aromatic complexity
Only first flush material is selected for pressing.
Raw Pu-erh is minimally processed.
Steps:
- Hand-harvested
- Sun-withered
- Light pan-firing (kill-green)
- Hand-rolled
- Sun-dried into Maocha
- Stone-pressed into cake form
No artificial fermentation.
No accelerated aging.
The tea remains alive.
Natural Aging
Raw Pu-erh evolves over time.
In early years:
- Bitterness is present
- Structure is firm
- Energy is strong
With aging:
- Bitterness transforms into sweetness
- Texture thickens
- Aroma deepens
- Liquor becomes more rounded
Proper storage is essential.
Raw Pu-erh rewards patience.
