As in 2022, year of tiger, we made a new batch of old tree shu puerh from Mi Feng Shan of Yongde of Yunnan in 2024, year of dragon. The whole processing was repeated as 2022. 2500kg of maocha was collected from the end of Spring and Autumun. After the maocha was ready, they were sent to the plant for shu puerh processing in the end of September, around Mid Autumn season. By the end of December, the shu puerh is made. The outsome quality is as excellent as planned. We know it from the beginning. Because the plan was all well executed, good tea trees, good people harvesting and processing, good plant making the pile fermentation (wodui) and good timing. It is all good by good.
The same farmers harvested the tea from old tea trees.
Nice Yunnan big leaf tea material to process puerh tea.
In the evening, the tea was brought to the famers cooperative-processing works. The tea is weighted and the salary is paid on the spot. We are very happy to see the smiling face of the farmers after they receive the money. It’s not a bargain, but a fair salary which they can live on and work with each other in this village. I think this is also the most meaningful part of our work, which brings us the root incentive to keep working hard.
The tea is fried on the iron wok.
The team to fry the tea is stable.
The tea is dried under the Sun. That’s why the puerh mao cha is also called as Shai Qing (Sun-dried green tea).
By the end of September, the tea harvested in Spring and Autumn were all made. They were blended evenly before sent to the pile fermentation plant.
The tea was loaded on two trucks.
The trucks arrive in the shu puerh processing plant.
The processing plant has more than 40 years experience of producing shu puerh.
After the maocha was moistened by spring water, they were piled and covered by palm cloth for fermentation, which lasts around 35-45 days.
By the beginning of September, the pile fermentation (wodui) was done. The tea were stirred and stacked in small piles.
Then the tea is put in a thin layer for futher drying natually. There is no a so-called processing step ‘qu duiwei’ (removal of unpleasant flavor). Good quality shu puerh tea never produces unpleasant flavor, and there is no a step ‘qu duiwei’.
The tea is finally ready for refine processing, sieving and sorting.
Gong Ting is composed by buds and tips.
This the regular grade, big leaf.
This is the Lao Cha Tou. The tea juice and leaves forms the hard block during the pile fermentation, and can not be dismissed during the sieving.
This is a samller size of Lao Cha Tou.
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