In order to provide tea lovers around the world with high-quality Pu'er tea, we have united with local major factories to standardize tea production. Through exploring and adhering to the value of origin, craftsmanship, age, and cultural collectible value, we have achieved benchmark quality for Pu'er tea.
Standards for the Four Major Producing Areas of Pu'er Ancient Tree Tea
We focus on ancient tree teas from the four major Pu'er tea producing regions, customizing local ancient tree tea according to your needs.
Large Factory Blending Process
In addition to the single-origin tea taste standards, we also customize blending plans according to the customer's budget requirements.
Pu'er Tea Organic Certification
We combine customer needs and establish organic standards for Pu'er tea across the entire industry chain, from cultivation to production.
Each group of customers has different targeted preferences for the fermentation techniques of ripe Pu'er tea. Guided by health, we consistently combine natural fermentation and artificial pile fermentation with customer needs to complete the relevant 'multi-option' Pu'er tea fermentation techniques, explore the forefront of tea technology, and promote the development of the Pu'er tea industry.
Pu'er Tea Fermentation Technology
Fermentation is one of the core techniques in making ripe Pu'er tea, and its success directly affects the quality of the tea. By combining multiple fermentation standards, we make the tea fermentation process more transparent and safer, the taste purer and healthier, and use biotechnological innovation to lead the development of Pu'er tea.
The art of tea was born thousands of years ago and has been passed down through countless generations to the present day with almost no increase or decrease.
Pu'er tea made using the methods of our ancestors has a rich and mellow taste with a lingering aftertaste. Passed down on this basis to the present day, it is no longer just a simple slogan.
It is the accumulation of a century of experience of people in this industry, the scarce resources of famous mountains and famous villages, and the tea-making bases in the original producing areas.
The handcrafted skills passed down through generations reflect our respect and commitment to tea.
Customers' tastes are changing, and we aim to meet the needs of diverse tastes,
Allow more people to drink tea that suits them, and never stop exploring new tea-making techniques.
Hoping to let customers experience more creative teas. Traditionally crafted in a new way, meticulously handmade.
It is our attitude and persistence towards tea!
普洱茶采茶严格遵循当地的采茶传统，一芽二叶慢慢采放入茶袋篮里，茶叶不会受损折伤，萎凋杀菁较完整茶质也较佳。
茶菁萎凋是借着阳光或热度，将刚采收好茶叶中的苦度、涩感挥发，让茶叶软化脱水，但不宜过度萎凋。茶品的好坏也与萎凋工序有关。
杀菁的主要目的是要让茶叶停止发酵，一般采用锅式杀菁，以手工翻炒法，因茶菁经萎凋会失去水分，但尚未透彻时，利用杀菁的方式，能使茶叶失水均匀。
揉捻需要依据茶菁原料老嫩程度的不同，而做轻重调整，使茶叶片状经揉捻成条形或圆珠状。嫩叶较轻，老叶较重，经杀菁揉捻后叶菁体积即已减少大半部分。
利用阳光将揉捻后的茶菁薄摊开，晒至茶叶含水量约为10%左右，利用阳光晒干的茶叶有其特殊的香味。这也是早期普洱茶味道特殊的重要原因之一，该工序以“晒干而不能晒燥”为原则。
将晒干的茶叶以蒸汽蒸湿，放在不同模具里压成形，压制成型后的茶饼有别于散茶的独特香味。蒸压前须测定每批预制茶含水率并计算确定称茶量。
将紧压成型后的普洱茶摊开自然风干约2天，或正反面日晒二小时后，再阴干一天。刚制成的茶品水分含量通常在9%以上，在静置存放二日左右后，水分含量会渐减蒸发到9%左右！
渥堆是制作普洱熟茶的核心工艺，将晒青毛茶堆放成一定高度（通常在70CM左右）后洒水，上覆麻布，促进茶叶酵素作用，使之在湿热作用下发酵24小时左右，待茶叶转化到一定的程度后，进而摊开晾干。
