Laboratory Test Results for Wild Mountain 

Tea Description

Wild Mountain raw Puer tea is so named as its birthplace is untouched and untamed. Our grower only visits the mountain twice per year. The first time is in the spring for the single annual tea harvest. The second time is in the fall to turn the soil making the grasses into natural fertilizer for the tea trees. No motorized vehicles are allowed within 2km of the tea trees which are perched 1600 to 1700m above sea level on a mountain without a single resident. That makes for a perfectly clean tea. How clean you ask? The laboratory analysis below shows completely clean, so drink away with peace of mind.

The first 6 to 8 infusions bring a surge of cha qi, the signature raw Puer flavor (something like pine needles, musk and apricot skin), then the tea smooths out for the next 8-10 infusions. With a tamed bit of cha qi still remaining, the final 10-12 (yes yes total of more than 25) steeps are surprisingly sweet. That is from an enzyme in your mouth called lysozyme cutting the micro amount of starch leaking out from the tea stems into smaller sweet tasting fragments. This starch was made and packed into dry granules by the tea tree before slipping into winter hibernation and used to help fuel early spring leaf production.

Pairs well with avocado, papaya and figs.

To ensure the highest quality drinking experience and maximum nutritional value, we keep all of our white and Puer teas in proper temperature and humidity controlled professional storage.  

Brewing Instructions

Storage:  Store unused portions away from sunlight and odors in a moderately humid area between 70-80F/21-27C.

Brewing water: Poland Spring (called Origin Brand in some areas) brand mineral water produces the finest results. See water recommendation list for additional options. Soft water, distilled water and hard water will ruin this tea. Tap water varies wildly and is best avoided as well.

Brewing temperature:100C/212F

Brewing method:  6g tea leaves (~2 heaping Tablespoons), 100ml (a bit less than 1/2 cup) water each time for 5 seconds in a Chinese gaiwan or a small pot. After the first 10 infusions, increase each infusion time by 5 seconds. To produce lighter tea, either decrease amount of tea, increase amount of water or decrease brewing time. To produce stronger tea, either increase amount of tea, decrease amount of water or increase brewing time. You can easily adjust to suit your individual taste.

Notes: Small quick infusions showcase the changing flavors of each cup. Longer brewing times in larger quantities of water (western brewing style) end up more homogeneous, but still very good results.