yuanhu goverment owned Puer tea Yunnan large-leaf sun-dried green tea cake

Core Tea-Growing Region of Mengla Plantation

Located in Mengla, Xishuangbanna, Yunnan, at an altitude of over 1,500 meters, this area enjoys a mild climate year-round, abundant sunshine, and plentiful rainfall. The fertile soil provides an ideal environment for tea trees to thrive and accumulate rich nutrients, resulting in exceptional tea quality.

Rich Aroma | Silky Smooth Taste

After a long winter’s rest, tea trees accumulate abundant nutrients. Spring—the season to nurture vitality—calls for balancing flavors and harmonizing the body. Our first-flush spring tea, handpicked using only "one bud, two leaves" from pristine high-altitude gardens, is crafted with traditional stone-milling techniques. Each cake boasts bold, intact leaves—uniform inside and out—delivering a brew that’s as robust as it is refined.

Traditional Craftsmanship | Only the Finest Tea

Carefully selected from high-mountain sunlit spring tea leaves, our tea is crafted using ancient stone-milling techniques. Handmade for both immediate enjoyment and long-term aging, each cake is uniformly shaped, perfectly compacted, and showcases well-defined tea strands.

"The finest tea comes from misty high mountains—
Our unwavering commitment ensures consistent quality."

Production Process

• Sourcing | Only first-flush spring tea

• Picking | One bud with two leaves

• Withering | Bamboo-tray withering to preserve aroma

• Fixation | Iron-pan frying to lock in freshness

• Rolling | Hand-rolling to release tea fragrance

• Sun-Drying | Even drying without ground contact

• Pressing | Firm yet balanced cake compression

• Packaging | 200g per cake, bamboo-shell wrapped

• Storage | "Drink now, age later" for richer flavor

Perfect for both tasting and collection
Spring tea is all about freshness and aroma – after aging, its flavor and value will surprise you
Early spring's low temperatures prevent pests, ensuring pure, pristine tea leaves

Brewing Suggestions
For optimal flavor, it is recommended to steep quickly.

• Measuring Tea Leaves:

  • Raw Tea (Sheng Cha): 5-7g

  • Ripe Tea (Shou Cha): 7-10g

• Teaware Recommendations:

  • Young Tea: Gaiwan (lidded bowl)

  • Aged Tea: Yixing Clay Teapot

• Steeping Time:

  • 1st to 6th Infusion: Pour out within 5 seconds after adding water—avoid over-steeping to prevent bitterness.

  • 7th to 12th Infusion: Extend steeping time by 5-10 seconds.

  • After the 12th Infusion: Extend steeping time by 10-30 seconds.

Adjust the steeping time according to personal taste preferences.
This tea can be brewed 15-20 times or more.