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[2017.05.12]: Pre-booking of Geng Ma Pu-erh tea made with green tea pan-frying style

I have been aware that the naturally grown tea, in particular, the freshly plucked tea from the wild tea garden gives very strong floral scent; moreover it has very less bitterness and astringency. In order to amplify these cup characteristics, we used special pan-frying method in order to dry the leaf swiftly and remain the …

[2017.05.11]: The Summary of Yunnan Spring Tea 2017

As the season of the first plucking is over, I would like to share my review on 2017 teas from the South West of Yunnan, such as Lincang, Bao Shan, Jing Gu, Chang Ning and Da Li area. Usually, the most critical factor that affects the quality of tea is weather. Since the day I …

[2017.05.03]: Pre-Booking for Da Xue Shan Wild Pu-erh & White Tea

We now open the pre-booking for the two types of Wild Tea mao-cha: Da Xue Shan Wild Raw Pu-erh Tea, and Da Xue Shan Wild White Tea The pre-booking is only open for a week until 10th of May. It is because of we need to quickly proceed for the compression before the quality of …

[2017.04.29]: Producing Exceptionally Long Withered Raw Pu-erh Tea

Throughout my years of tea expedition in China and meeting with unaccountable number of tea manufacturers, I learned that most of pu-erh tea manufacturers agreed that “the long withering improves the flavor of tea”. However, I have not seen any pu-erh tea that underwent very long withering. Due to various constrains in their work arrangement, …

[2017.04.23]: The Ripe Pu-erh Tea Made of Myanmar tea

In this year, one of the objectives of my Yunnan trip was to look for the quality ripe pu-erh tea. Since the tea season was late, I have more time to look for the manufacturer of ripe pu-erh tea this time. So far we have succeeded to find two types of good ripe pu-erh tea. …

[2017.04.16]: Making Da Xue Shan Wild White Tea 2017

We have been producing white tea using the wild tea grown in Da Xue Shan. Last year we introduced this tea. But due to extremely limited quantity, it was sold out in a few days. This year, we physically involved in this tea production and worked very hard to produce more quantity. We also studied …

[2017.04.16]: Producing tea from the White Tea Bush 2017

This year we are planning to produce Bai Shu Raw Pu-erh tea and Bai Shu Black Tea again. If we could manage to produce sufficient quantity of Bai Shu Raw Pu-erh tea, we plan to release the loose tea (mao-cha) on a pre-booking basis. We will then compress the remaining quantity into cake. In Chinese, …

[2017.04.02]: The Field Report of Yunnan Tea in 2017

Since 21st of March, I have been staying in Lincang, Yunnan. I am staying in the base town, where is a strategic location for me to access various tea mountains. I am staying here for a month. Weather The weather this year is very strange. It has been extremely dry since last autumn. The tea …

[2017.03.31]: The New Release of Tsukigase Asamomi Sencha

Most of the Japanese green teas have undergone intensive rolling process to make it into needle shape, and in general it becomes one of the key characteristics of Japanese green tea. We developed a Japanese green tea that undergone very light rolling. We named it as Tsukigase Asamomi Sencha. In Japanese, “Asamomi” means light rolling. …

[2017.03.30]: New release of Bai Shu Black Tea from Yunnan

We have just released Bai Shu Black Tea. This is the black tea version of the tea produced only from the tealeaf collected from white tea trees. In 2016, we have released the raw pu-erh tea version named as Bai Shu Raw Pu-erh Tea. Both teas are made of the tealeaf specifically collected from tea …

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