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The Manufactuering of Real Old Tree Shu Pu-erh Ⅱ

The Mid-Autumn season has come and the projected 2.5 tons of old tree mao cha material for processing of Shu Pu-erh is ready, after the part of Gu Hua Cha is made. Now it is the best timing for shu pu-erh processing in the year. Because the pile fermentation (Wo Dui) of shu pu-erh needs to be done under proper air humidity and temperature. In this season, the air of Yunnan becomes dry, but not the driest. (It is in Jan-April when it is the driest season of Yunnan). The temperature ranges around 20℃ in these days.
The pile fermentation is the most critical processing for shu pu-erh, which deeply decides the quality of of shu pu-erh. (We can say the quality of mao cha and pile fermentation are the most two important factors which decide the quality of shu pu-erh). The pile fermentation is carried out in Song Shan Tea Plant of Yongde County of Lincang in Southwest Yunnan. This is a leading tech tea plant specialized in shu pu-erh processing in Yunnan. It has been in the line for more than 40 years. The relatively stable and evolved work team was built and the well-designed sourroundings including illumination, air flow and community of micro-organism is perfect for the work. We always like the date flavor and full-bodied taste of shu pu-erh from this plant.
The pile fermentation of this batch of old tree shu pu-erh started in Sept.15 and will last around one and half a month, to the end of October.

The climate of Yunnan in Mid-Autumn season becomes clear and dry.

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The old tree mao cha was transported from the Ming Feng Shan mountain village to the Shu Pu-erh processing plant around 35km away.

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2.5 tons of mao cha is a big output of the Ming Feng Shan village.

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This is Song Shan Tea Plant. It is located at the foot of the Tang Li Mountain of Yongde of Yunnan.

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Song Shan Tea Plant has processed Shu Pu-erh for more than 40 years. It has the leading tech in Yunnan.

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The mao cha is piled for fermentation (Wo Dui).

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In the beginning of the pile fermentation, the mao cha needs to be moistened by spring water.

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The mao cha is well-piled and ready for the fermentation.

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The tea is covered by a layer of palm coir coat. The pile fermentation is engaged by a lot of magical micro-organisms, and it lasts around one and half a month.

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As usual, we tested our tea with Eurofins. It is a sound report for the old tree mao cha, non-detected.

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Changsha Wufeng Tea Co.    2022

 


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