Puer Tea young leaf, green

Young Leaf Tea
from the
Ai Lao Shan Mountains
2002

Only first flush tips of leaves are harvested for this tea in early spring and after rainy season in autumn. Fermentation of this excellent tea is in its second year (harvest of 2002).
The tea is harvested from high altitudes above 1000 meter in a natural forest environment where no pesticides can reach.
It can be stored for many years and even generations. In fact, this young leaf tea has to be stored for at least 5 to 15 years to develop its special taste. When drinking it too young, it tastes very strong, with a slight bitterness in the beginning and a light sweetness after swallowing. The bitterness will disappear over the years and give way to a very rich and mild aroma.

Standard traditional packaging of this tea cake (375 g) is in 7 bundled cakes, of which 6 are in 1 card board box (total of 42 cakes, 15.75 kg; weight can reduce slightly in dry climate).

If you live in a climate where the average humidity is below 50%, have a look at our storage jars. In traditional Dai ethnic design we offer a clay jar for a set of 7 cakes, which can keep humidity at desirable levels.

Colour spectrum of the Young Leaf Tea:
left: in direct sunlight | right: in shaded daylight
note that the colors tend towards red and that direct sunlight does not cause light effects (as e.g. in the Gold Tea). This is due to the fact that the tea is very dark and the background of the picture has no influence on the colors.

This is the traditional way of packing the tea cake. The individual tea cakes (375 g, each) are bundled in a special bamboo leaf , 7 cakes per bundel (in the picture left). 6 such bundles are in 1 card board box (total of 42 cakes, 15.75 kg; weight can reduce slightly in dry climate).

The 7 cakes, after removing the bamboo leaf, fit exactly in a traditional ceramic tea jar. In these jars they can be stored for many years and until the teas naturally age to perfect maturity and great taste.

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NatureProducts.Net
is the Thai internet portal for biodiversity products designed to protect endangered species in cooperation with local ethnic communities
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TIAN ZI SEEDS of HEAVEN ... and beyond		Nature Products. Network
TIAN ZI SEEDS of HEAVEN ... and beyond		PUER TEA forest tea from the mountains of origin of tea
ONLY FROM OLD FOREST TREES the most precious organic certified cold fermenting Puerh teas from high mountain forests
Our newest treasure: ORCHID TEA: Orchid tea: mature leaf tea from Bulang Mountains with orchid flowers Orchid flower tea: the pure dried orchid flowers: the best nature can offer Our Puer RESERVA 2005: Ailaoshan RESERVA 2005 Bangwei RESERVA 2005 Banzhang RESERVA 2005 Manzhuang RESERVA 2005 Mengsong RESERVA 2005 Nanuoshan RESERVA 2005 Mature and aged Puer Tea: Banzhang Mountain RESERVA, 2004 Manzhuang Mountain RESERVA 1999 Manzhuang Mountain, 2002 Yiban & Manzhuang Mountains, 2002 Gold Tea: a mature leaf Puer Tea from the JingMai Mountains Young Leaf Puer Tea: from the AiLaoShan Mountains Puer Tea Flowers: from the JingMai Mountains These green teas are still alive and in a complex fermentation process. In their early years, they are close to green tea as it is known in conventional trade. Later, they develop the specific Puer Tea aroma. These teas increase in value over time. Historically, on their journey to Lhasa in Tibet, for which horses and oxen were used on dangerous mountain trails, the leaves of the tea were kept slightly moist and a special cool fermentation process continued to develop the great taste that became known world wide as Puer Tea. Tea oil: if you like tea, you will love tea oil what is better than drinking tea? - Eating tea! Green tea extract powder Cooling tea Banzhang Mountain forest Life style and health TianZi Health Food Restaurant, tea garden, and food store tropical health food Ivan Schiffer's health food concept	*Young Leaf Tea* from the Ai Lao Shan Mountains 2002 Only first flush tips of leaves are harvested for this tea in early spring and after rainy season in autumn. Fermentation of this excellent tea is in its second year (harvest of 2002). The tea is harvested from high altitudes above 1000 meter in a natural forest environment where no pesticides can reach. It can be stored for many years and even generations. In fact, this young leaf tea has to be stored for at least 5 to 15 years to develop its special taste. When drinking it too young, it tastes very strong, with a slight bitterness in the beginning and a light sweetness after swallowing. The bitterness will disappear over the years and give way to a very rich and mild aroma. Standard traditional packaging of this tea cake (375 g) is in 7 bundled cakes, of which 6 are in 1 card board box (total of 42 cakes, 15.75 kg; weight can reduce slightly in dry climate). If you live in a climate where the average humidity is below 50%, have a look at our storage jars. In traditional Dai ethnic design we offer a clay jar for a set of 7 cakes, which can keep humidity at desirable levels. Colour spectrum of the Young Leaf Tea: left: in direct sunlight \| right: in shaded daylight note that the colors tend towards red and that direct sunlight does not cause light effects (as e.g. in the Gold Tea). This is due to the fact that the tea is very dark and the background of the picture has no influence on the colors. This is the traditional way of packing the tea cake. The individual tea cakes (375 g, each) are bundled in a special bamboo leaf , 7 cakes per bundel (in the picture left). 6 such bundles are in 1 card board box (total of 42 cakes, 15.75 kg; weight can reduce slightly in dry climate). The 7 cakes, after removing the bamboo leaf, fit exactly in a traditional ceramic tea jar. In these jars they can be stored for many years and until the teas naturally age to perfect maturity and great taste. home \| e-mail us \| ask professional expertise Biodiversity protection, sustainable crop production, and fair trade in China and Asia's Mekong Region tropical rain forest flowers, exotic rare plants and herbs, products for gardening, horticulture, landscaping, health, hobby, and on wholesale shop in our store and contribute to biodiversity protection and fair trade go to: Species list \| Exotic plants shop \| Tropical crops \| Books \| Puer tea \| Health & aroma \| Herbal medicine \| Heat treatment invest \| contract grow with us \| become a partner \| wholesale HOME CULTURE spirituality : design : water : fashion ANIMALS amphibia : reptilia : butterflies : panda : takin TRAVEL ecotourism : Xishuangbanna : Shangrila : Yunnan : Mekong KNOWLEDGE books : Buddhist flowers : consulting : science of ecology : medicine PLANTS & SEEDS bananas : ginger : herbs : orchids : trees : succulents : lianas : sacred trees ART Gabrielle's traditional motive Chinese jewelry : Wu Jialin's black and white photography ECOSYSTEMS rain forests : river banks of the Mekong : pools : sacred forests : sinter terraces : chili growing CHINESE MEDICINE AIDS/HIV : asthma : acne : herpes : hepatitis : cancer : diabetes : health tea : malaria : Puer tea : orchid tea WHOLESALE NatureProducts.Net is the Thai internet portal for biodiversity products designed to protect endangered species in cooperation with local ethnic communities a project of the TianZi BIODIVERSITY RESEARCH & DEVELOPMENT CENTRE Xishuangbanna, Yunnan, China © 2000 - today		Buy now at the TIAN Zi online store buy now *NEW !* ORCHID FLOWER TEA A truly rare treat not only for orchid lovers... Your ecologically friendly and organic certified tea production: proudly traceable! Imagine, the traceability of your supply chain leads your customers to the tropical jungles of the Mekong river and to the Himalayan mountains where Tibet meets Yunnan. Immerged in diverse culture and rich biodiversity, your customers can visit the places and people where your organic products start from pristine soils, clean air, and where they support the livelihood of local ethnic communities. Would this add to the sustainability and credibility of your company? Would your trademark benefit from international research publications lauding your company's involvement in saving the rain forest? If you are in the food, cosmetics, flower, herbal, and medical business, certifying your products as contributing to rain forest and biodiversity protection will be an advantage with a competitive edge. The TianZi Biodiversity Centre is working with German Universities to design land use systems, which are bound to change paradigms: we promote rare agro-biodiversity species, manage complexity, and find alternatives to destructive forms of mono culture. If all this is in line with your company's business concept - please contact us. The TianZi Team. The history of Puer Tea: It was in Ming and Qing Dynasties, when the tradition of processing tea from the tropical mountains of South-West China, the former mysterious Kingdom of Xishuangbanna, became known world wide. Out of necessity to transport the much wanted tea over long distances, a process was developed that led to the aged but sweet taste of these green teas. During those days, the farmers were sun drying the freshly harvested tea leaves to reduce moisture and make the leaves soft. Then they rolled them to break cell structures for improved fermentation, and transported them for about 10 days to the further North located collection center of tea in the small town of Pu Erh, which belongs to the administration of Simao - the Southern-most town of China until last century. In PuErh, the tea - by then already slightly fermented during the 10 days' travel - was steamed to become more soft for pressing the leaves in wooden molds to a standardized "cake" of exactly 49 Lang (375 g). Seven such cakes (7 has been a meaningful number in old China) were tied together with a special shingle produced only by young dragon bamboo shoots. These were soaked wet before the transport. Then the long journey over 100 days began to Lhasa in Tibet, where the tea is used until today to make buttered tea, and from where it reached India and ultimately Europe. Throughout these journeys, for which horses and oxen were used on dangerous mountain trails, the leaves of the tea were kept slightly moist and a special cool fermentation process continued to develop the great taste that became known world wide as Puer Tea. Read more about Puerh Tea history, processing and our concept of protecting the ancient tea forests: click here: 1 \| 2 \| 3 \| 4 The tropical mountain forests of Xishuangbanna are the natural environment and origin of the tea tree Camellia sinensis. grow your plans and plants with us: see our contract growing arrangement Drink tea with us here: visit us and eat with us

PUER TEA forest tea from the mountains of origin of tea

PUER TEA
forest tea from the mountains of origin of tea