Tea Details
Harvest: Spring 2015
Region: Bulang Mountain, Menghai, Xishuangbanna, Yunnan, China
Elevation: 1200 – 1500 m
Cultivar: Yunnan Da Ye Zhong (large-leaf variety)
Tree Age: 100+ years old
Crafting Method: Sun-dried Maocha + Wo Dui (fermentation)
Storage Tips: Store in an airtight container, away from heat, light, and strong odors.
Shelf Life: Can be safely aged for 20 years or longer under proper storage conditions.
Net Weight: 30 g / 1.06 oz
Yunnan Da Ye Zhong
Yunnan Da Ye Zhong (literally “Large-Leaf Variety from Yunnan”) is one of China’s oldest and most prized tea cultivars. Grown mainly in the misty mountains of southern Yunnan, its broad, thick leaves are rich in polyphenols and amino acids — perfect for fermentation and long-term aging. The leaves for this tea were hand-picked using a one-bud–two-leaf standard, capturing the ideal balance of tenderness and strength.
The Sun-Drying Process
Ripe Pu’er (Shou Puerh) begins its journey with sun-drying, a traditional technique that preserves the living enzymes and native microbes within the tea leaves.
After the fresh leaves are pan-fixed and gently rolled, they are spread thinly under the sun for one to two days — long enough for the moisture to drop naturally, yet slow enough to retain the leaf’s vitality and aroma.
This careful sun-drying step lays the foundation for later fermentation, giving the tea its aging potential and signature depth.
Single-batch fermentation.
During Wo Dui (controlled pile fermentation), fresh sun-dried leaves undergo a warm and humid transformation that activates native microbes and initiates deep enzymatic change.
What makes this tea special is that the entire production was done as a single-batch fermentation.
These leaves come from a group of arbor trees over 100 years old, harvested in the same spring and fermented together as a single batch — never blended with other grades or years. This preserves the tea’s purity and gives the final cup a clean, coherent, and naturally layered character.