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.
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 falling into winter hibernation and used to help fuel early spring leaf production.
Pairs well with avocado, papaya and figs.
Storage: Store unused portions away from sunlight in a moderately humid area between 70-80F/21-27C.
Brewing water: Earth2O brand mineral water produces the finest results. Soft water, distilled water and hard water will ruin this tea. Tap water varies wildly and is best avoided as well.
Brewing method: 3-5g tea leaves (~1.5 heaping Tablespoons), 60-80ml (~1/4-1/3 cup) water each time with quick infusions in a Chinese gaiwan or a small pot.