Master Han picks wild tea trees in the Qianjiazhai region of the Mount Ailao National Forest Preserve, Yunnan. He takes the utmost care to “let the leaves speak,” pressing each batch of leaves differently to bring out their best, either as a looseleaf sheng, a black tea or a pressed cake or ball of tea.

He works his own land, but is part of the Dongsa farmers cooperative. The cooperative does not pool tea for bulk selling, but rather invests in equipment together so that each farmer can produce their own distinct products with a greater degree of ownership.

Master Han is excited to share his fresh, just picked 2014 harvest pu’er. This gorgeous wild-picked, loose leaf sheng pu’er is a unique opportunity to taste the pure, bright flavor notes of a young tea that is full of energy, smooth and absolutely ready to drink.

This tea is a potent expression of the old-growth forests of Qianjiazhai, packed with rich flavor. The first impression is the nostalgic and striking aroma of a streetside steamed bun cart; malty and sweet. This unfolds in the first sips as fragrant sticky rice wrapped in banana leaf or lotus and filled with sweet red bean.

The thickness of this tea builds up with a tingling Sichuan peppercorn sensation. As the tea continues to steep out it gains more and more complexity until it is more reminiscent of sipping a carefully balanced Japanese soup broth with sweet notes of white miso and sweet corn.

The way this tea can be vibrant, fresh and green while still unfolding with creamy, thick textures and complex flavors makes for a thrilling tasting experience. This is a tea to invest in. Drink it now to experience the pure expression of some of the oldest tea forests in the world, and age more for later to see the way such a balanced tea matures and deepens in its intensity.

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