In Yunnan there is a place many locals still speak about in a lowered voice — Ailao Mountain. It isn't just one mountain peak but a massive range stretching for hundreds of kilometers along the edge of the Yunnan-Guizhou Plateau and the Hengduan Mountains. Deep inside lies an enormous belt of primeval forest formed over hundreds of millions of years. Some parts remain so untouched that people even call it a real-life “Yunnan Insect Valley.”

The forest canopy is dense and ancient. Giant trees temper the sun, and light moves across the ground in shifting shadows that are beautiful but slightly unsettling. Compasses often lose direction, phones have no signal, and once you go far enough in, the outside world disappears completely. There are venomous insects, wild animals, and the famous mountain miasma — humid gases rising from the forest floor that can leave you dizzy and even induce hallucinations.

Years ago, even a geological survey team entered the deep forest and were never hear from again. Stories like this are what make the legend grow and grow.

Because of this, local villagers don’t just casually walk deep into the interior as most prefer to keep their distance. Village elders who know the terrain intimately are the ones who venture in to pick the tea. But even they don’t go too deep into the forbidden core — instead they carefully pick around the edges, a little here, a little there, staying on paths remembered over a lifetime.

And yet, from this same place comes one of the gentlest raw Puer teas imaginable.

How can Ailao Shan raw Puer have almost no bitterness nor any astringency?
It isn't because the tea was poorly rolled or grown in strong sunlight — neither is true. Its actually he soil's ratio of Calcium to Magnesium, unique enzyme indhibition and more chemistry makes this true. But best not to delve in too deeply as it spoils the mystique.

Ailao Mountain is also home to one of the largest natural populations of wild ancient tea trees in Yunnan, where the regions of Puer, Chuxiong, and Yuxi meet. Many of these trees grow inside old-growth forest, shaded by larger vegetation and rooted in deep, mineral-rich soils. The environment is humid, cool, and stable — almost like a natural aging cellar while the leaves are still alive on the tree.

This unique ecology produces several small but highly regarded tea areas such as Qianjiazhai, Madeng, Songdi, Xuli Gong, and others. The leaves themselves are thick and resilient, capable of many infusions.

The aroma tends toward clean florals and soft fruit rather than harsh young raw Puer notes. The liquor feels full but gentle, and sweetness appears quickly and lingers for a long time, leaving the mouth moist and comfortable instead of dry. Rather than power, the tea expresses depth — a softness that seems to come from tree age, shade, and time itself. The inner calm it brings feels almost as if it echos the quiet stillness of the ancient forest. Unique indeed.