Da Xue shan Puerh Tea

I.Da Xueshan Puerh Tea Core Production Area and Ecological Characteristics

Daxueshan Puerh tea is mainly produced in the primitive forest area of Mengku Town, Lincang Shuangjiang, Yunnan, at an altitude of 2,200-2,750 meters, which is covered by clouds all year round, with the temperature difference between day and night of more than 15 degrees Celsius, and the humus soil is rich in minerals. Tea trees and wild plants coexist to form a unique “forest and tea symbiosis” ecology, ancient tree communities are generally more than a thousand years old, the leaves are thick and fat and the content of tea polyphenols is 30% higher than the plain tea.

Daxueshan Puerh tea Second, the process and form qualities

Adopting “one bud and one leaf” fresh leaves in the first spring, the tea is made by traditional hand-killing and sun-drying process, which maximizes the retention of active enzymes. The finished product is plump and hairy, the dried tea is dark green with black luster, the leaf bottom is more than 90% even, and the completeness of buds and leaves is significantly better than that of Terrace Tea.

Daxueshan Puerh teaSensory flavor analysis

Aroma level: wild orchid mixed with fir wood flavor in the first infusion, transformed into peach sweetness after 5 infusions, and still retains a clear mountain flavor after 15 infusions.

Daxueshan Puerh teaSoup flavor evolution:

The first 3 infusions: golden and bright, bitter like lotus heart but sweet in 3 seconds.

4-8 infusions: the tea soup turns amber in color, the sweet flavor of rock candy appears, the throat flavor reaches the depth of the collarbone.

Tail water stage: lasts for more than 20 infusions, sweet and moist like sugarcane juice, the bottom of the leaf shows fresh frog skin bubbles.

Daxueshan Puerh teaHealth value and aging potential

Puerh Tea polyphenol content of 38% (ordinary tea about 25%), has a significant role in lowering blood sugar and decomposition of cholesterol. After 5 years of professional warehousing, the aroma will be transformed into a complex of medicinal aroma and dried jujube aroma, and the consistency of tea broth will be increased by 40%. 2020 Daxueshan Ancient Tree Tea Cake’s market premium has already reached an average of 15% per year.

V. Daxueshan Puerh teaCultural Traceability

The local Yi tea farmers continue the “tea ancestor worship” tradition, held every year before the Qingming picking ceremony, this human accumulation makes DaxueshanPuerh Teaboth material and intangible cultural heritage value.

Daxueshan Puerh tea is produced in the primitive forest above 2200 meters above sea level in Mengku Town, Lincang, Yunnan Province, and is famous for its wild ancient tea tree groups. The tea area is surrounded by clouds and mist all year round, and the temperature difference between day and night is more than 15℃, which creates the richness of the tea leaves. The dry tea is plump with hair, dark green and oily in color, with silver-white velvet hairs. Made by traditional handmade technology, after moderate fermentation, the tea broth is amber-colored and translucent like honey. In the mouth, the tea is mellow and full-bodied, with wild bitterness at the beginning, which then turns into a long sweetness, and a cool minty throat flavor. The aroma is rich in layers, with wild mushroom, honey orchid and woody aroma, and a long-lasting cold fragrance at the bottom of the cup. Because the age of the tea tree is more than 300 years, and the growing environment is pure and pollution-free, the tea is rich in tea polyphenols and amino acids, both drinking value and aging potential, known as “the treasure of Lincang Tea District”.

Drink ancient tree Puerh tea, come to Ancient Tea Forest.
Selected 10,000 acres of organic tea plantations as raw materials.