Old Growth Tea Forests:
Old Growth Tea Forests are self-sustaining, biodiverse ecosystem untouched by clear-cutting or mono-agriculture. Centuries old tea trees grow side by side with other indigenous trees and plants in a dense, subtropical mountain forest environment. There are few such tea forests remaining in the world and most are found in southern Yunnan, primarily in Xishuangbanna and parts of Simao and Lincang prefectures.
Mengsong Tea Forest
Mengsong is the highest plateau in Xishuangbanna at an altitude of over 5,000 feet. It is considered one of the Nan Jiang (“South of the Mekong River”) Six Famous Tea Mountains.
Local Ethnic Minorities
The Akha and Akhe of the Hani Minority as well as Lahu peoples have lived among the high altitude forest of Mengsong for many centuries. They practice a traditional planting and harvesting method that maintains the forest’s rich biodiversity.
Tea Brick
Freshly plucked leaves are pan-fired, rolled, and sun-dried to make Mao Cha (raw tea). Mao Cha is then steamed and pressed into a brick using a traditional mold and again carefully sun-dried. Zhuan Cha are ideal for aging and increase in complexity and aroma with each passing year. It is recommended that they be stored in a porous clay container in a cool, dark place with plenty of clean, slightly humid air circulation.
Brewing Suggestions
The first step is to separate the leaves from the brick/cake. Use a thin, flat knife to wedge between the leaves and gently pry them from the brick/cake carefully avoiding breakage where possible. If the leaf is compressed loosely, the separation can begin with the knife and be finished by hand.
One method of brewing uses about 1 to 2 grams (1 teaspoon of pre-separated compressed leaf) per 24 oz of 180 F water and a steeping time of 3 to 5 minutes. This method provides a lighter, sweet brew and about 3 or 4 re-infusions. Porcelain, glass and well-seasoned yixing teapots work best for this infusion style.
