From a tea garden on Nan Nuo Shan at around 1400m altitude that was planted in the late 1970's.

Whilst the trees don't qualify as 'da shu' or old tea trees, the tea has many of the qualities of old tree tea: some decent body, sweet aftertaste and 'hou yun'.

The tea was processed by the same tea farmer who made our Nan Nuo Shan ancient tree tea. Pressed in 200g cakes.

2026 Update:

Coming up to ten years, the tea has developed some organic-woody notes which remind me of wood-oil, shellac maybe. The gai wan lid has some floral fragrance and the gong dao bei also carries some floral-fruity notes and a very transient fresh grassy/vegetal note. The broth feels smooth with an oily quality and has a little bitterness and a very straight astringency. It creates a leisurely sheng jin and the tea has some decent thickness. The hou yun has some nice cooling sensations in the mouth and nose.

Unless stated otherwise, all my Puer teas are hand picked, fired and rolled, or sometimes machine rolled. They are sun dried. Cakes are stone pressed.

Please be aware that because raw Puer tea is a 'post-fermented' tea it is in a process of continual change: as it ages, but also from season to season and even day to day, so the description here is a snapshot of the tea's quality and character, which should not differ significantly, but which none-the-less can change.