This tea undergoes double fermentation and is a designation of origin for the black tea variety (HeiCha) because it is typically harvested from old tea trees with leaves that are richer in nutrients. In addition, it undergoes an extra process called Wo Dui, or “wet piling,” which accelerates post-fermentation (aging), softens the flavors, and reduces caffeine. The aromas it develops during this process resemble those of a rainforest, and it provides a large amount of probiotics.
Xishuangbanna, Yunnan, is one of the major historical regions for Chinese Hei Cha and a key area for Pu’er production. Its mountains, humid climate, and ancient tea trees give rise to teas that are deep, complex, and capable of evolving significantly over time.
Mushroom
Camphorated
Egg yolk
Seaweed
Understory
Humidity
Compost
Mob
Tuber
Sprout and three leaves
Da Ye Zhong
700 meters above sea level
Spring
