It is rare to find on the market shu pu-erh truly from old tea trees. Several reasons explain this. The first is that the fermentation in stack(«Wo Dui») significantly transforms the leaves. Also, in general, shu pu-erh are not made from high quality leaves. Many of them are made from a mixture of various origins, even of various types. This is why the price of this tea is generally lower than that of sheng pu-erh (raw) although the process of making shu pu-erh is much longer and complex.
The second reason is that the manufacture of shu pu-erh requires collecting a large amount of leaves. Indeed, the success of «stack» fermentation implies the piling of a large volume of tea. It is common to use several tons to start a fermentation: difficult to collect enough pure maocha from old trees for this.

The organic shu Pu'Erh «Old Ming Feng Shan tea trees» that we offer is the first production of this type for our partner Mr Li: its first batch of real shu pu-erh from old trees. The leaves were harvested in Ming Feng Shan, Yongde County, Yunnan. He choses this garden because there are exclusively old tea trees, between 150 and 400 years old. No new small tea bush has been planted, as is the case elsewhere. The altitude is very high: 2050-2100m. Few Yunnan tea gardens reach this altitude, and the natural growth of old tea trees at very high place ensures a very deep taste, special flavors, "pure and fruity", Mr Li says. And the aromas of the raw material and its nature will influence the quality of the fermented tea, even if the leaves are deeply modified by fermentation. The bet is taken on an exceptional quality from the outset.
2.5 tonnes of raw material were collected. Half comes from the late spring harvest "Chun Wei Cha", the other half from the early fall harvest "Gu Hua Cha". Mr Li made this choice because these are two excellent crops and the overall cost remains reasonable. Mao cha has been tested and declared organic.
In addition, he selected this tea also because he has been collaborating for more than 10 years with a local agricultural cooperative that ensures the picking and fermentation. He knows well the competence and reliability of the tea master, a real specialist, practicing this art for nearly 40 years. The teas in his production "offer a date flavor and a characteristic full-bodied scent," li says. In addition, the factory atmosphere is healthy and optimal.

Fermentation was made in mid-autumn, for 45 days: the best time of year to produce shu Pu-erh on this terroir.
It requires appropriate air humidity and temperature. In this season, the Yunnan air becomes drier, but without excess. The temperature fluctuates around 20 degrees. Stack fermentation is the most critical step for the transformation of shu puerh . We can say that the quality of mao cha and the fermentation are two main factors of its quality. Let us add that the tea master's "twist" is the third, inseparable.

In mid-September, therefore, the mao cha was stacked for fermentation
Spring water was sprayed regularly to moisten it. The nature of this water is very important: it could bring parasitic odors or even unwanted products: this is not the case. The same high quality controlled spring water has been used for over 40 years by the tea master.
The pile of leaves is covered by mats of coconut fibres. Tea fermentation is initiated by microorganisms in the factory atmosphere. It is a stable and consistent atmosphere, which guarantees the constant good quality of each batch of tea. Visits are strictly forbidden because of hygiene. At the end of fermentation, the tea leaves are laid on mats, by hand. It is then left to rest one or two months for natural maturation before sorting.
Sorting is done by machine. Large leaves, "Gong Ting" (buds and small leaves) and "Lao Cha Tou" (balls of leaf formed during fermentation) are separated: three qualities of shu Pu'Erh from the same batch.

The liquor is bright red, clear and shiny. It exudes a sweet scent of Chinese date. On the palate the feeling is very soft and mellow. Aromas are rich and after taste is deep. This pure sweet scent and these rich and deep flavors distinguish this tea from other puerh from ordinary materials.
A second batch of analyses carried out after fermentation confirms the biological character of this tea.

Enjoy the tastings!

Thanks to Mr Li for pictures