Our ancient raw Pu-erh is harvested from ancient trees with at least 100 years of age. After being plucked, leaves are then sun-dried and pressed into small cakes. Just like wines, it ages slowly and naturally with time. Shining dark green, the tea leaves produce a bright yellow-orange soup once brewed.
EISAI TEA Ancient Raw Pu-erh Steeping Guide:
5 grams of leaves
8 oz of 90°C/195°F near-boiling water
20 seconds, add 20 seconds for each additional steep
Our Sourcing
From ancient village Wengji(翁基), we harvest only 100-year-old trees with a kick of fermentation.
Hand plucking
Because the ancient pu-erh trees are wild and hundred years old, farmers have to climb on trees to pick the tenderest buds.
Hand Rolling & Oxidation
Constantly flipping and rolling leaves to control the temperature to the optimal degree. This is to destroy leaves’ tissue, facilitating the oxidation process that ultimately gives the unique color and taste of pu-erh tea.
Air dried
Though it takes several days to air-dry the leaves, it does not destroy the shape and aroma like drying machine would do to tea leaves.
