Flod, together with Pu’er and Xishuangbanna, is listed as the three main production areas of Pu’er tea, with abundant resources of local large-leaf tea trees and excellent quality of raw materials.
Following the 1975 Pu-erh tea’s mature fermentation process, the hot and humid environment promotes microbial metabolism and accelerates the transformation of tea leaves, so that ripe tea has the characteristic of “drinkable in the same year”.
Most of the ripe tea is made from ancient tea trees that are more than 100 år gammal, and after spreading, killing and twisting, the precise fermentation cycle (usually 45-60 days) ensures the stability of the taste.
High-quality Lincang Puerh Tea ripe tea is as full as rice soup in the mouth, with the growth of the year presenting date, camphor and other composite aroma, the new tea is slightly Ovodrome flavor, more than 5 years old tea mellowness is significantly increased.
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