1. Historical Background

Pu-erh tea traced its origins to the Tang Dynasty and thrived during the Ming and Qing Dynasties, served as a core commodity on the ancient Tea Horse Road.  It was designated as an imperial tribute te during the Qing Dynasty.  In ancient times, tea caravans transported tea leaves over long distances and the leaves slowly mellowed in the mountain wildernaess where significant diurnal temperature variations and high humidity prevailed.  This process gave rise to Pu'er tea's distinctive characteristic of improving with age.

This Super Pu-erh Tea was mad from high-mountain first flush spring tea leaves, combined with a modern light-wet-piling process to recreate the wild mountain charm of ancient Tea Horse Road teas with less astringency.  It offered a sweet, soft and smooth taste, combining the freshness of new tea with the mellow mouthfeel of aged tea.

2 Origin & Tea Garden Information

Core Origin: Primitive ecological tea region of Xishuanghanna, Yunnan

Garden Altitude: 1,600 -1800 meters above sea level.  The gardens are shrouded in mist with large diurnal temperature differences, free from industrial pollution.  The tea leaves are rich in internal compounds, with high sweetness and low bitterness/astringency.

3. Plucking Standards

Plucking Season: First-flush spring harvest, March-April annually

Plucking Method: 100% hand-plucked, strictly following the "one bud, two leaves" standard.  Leaves are carefully selected with no mechanical damage, broken leaves or foreign body containment.

Plucking Year: Fresh leaves from the current season, processed immediately after harvest to preserve the authentic spring tea flavor.

4. Production Process

After plucking, the fresh leaves are naturally withered for 6-8 hours to soften the leaf tissue and enhance aroma.  The sweetness of tea liquor is locked from the traditional hand-pan -fired process.  Manual rolling shapes the tight strips and improves infusion longevity.  Natural sun-drying at low temperature preserves the high - mountain character.  The leaves then undergo a 40-day light wet-piling process with controlled temperature to harmonize the tea nature and soften the liquor.  Finally, the tea is manually graded, selected, and stored in a dry warehouse at constant temperature to ensure purity and clean aroma, with further natural aging.

Recommended Brewing Guide

Tea to water ratio: 5g per 100ml (standard ratio 1:20), ideal for gaiwan brewing

Water Temperature: 95-100C boiling water

Brewing Vessels: White porcelain gawan, purple clay teapot, or glass fair cup

Brewing Steps: Warm and rinse vessels - Quick 3-second rinse (awakening the tea)- First infusion: 8 seconds; 2nd -3rd infusions: 10-15 seconds: subsequent infusions: add 5-10 seconds per steep.  The tea can be infused 8-10 times.

Flavour: Bright, clear liquor with long-lasting sweet aftertaste and distinct wild mountain aroma.

6 Standardized Storage Guidlines

Sealing: Semi-sealed, breathable storage (purple clay jar or breathable tea bag) to allow gentle aging

Light: Keep away from light at all times: no direct sunlight.

Temperature: Constant 20-25C: avoid high heat, freezing, or sudden temperature changes

Environment: Dry, well -ventilated space with 50-65% humidity.  Keep way from cooking smoke, artificial fragrances, and strong odors and ensure moisture proof, dust proof and odor proof.