Yunnan Lincang Ancient Tree Raw Pu-erh Tea

Lincang Xiao Hu Sai Raw Pu-erh: The Essence of Ancient Yunnan Mountains

Experience Lincang Xiao Hu Sai Raw Pu-erh, a premium Sheng tea from the high-altitude ancient tea gardens of Yunnan’s Lincang region—handpicked in early spring from centuries-old trees, offering floral sweetness, mineral depth, health benefits, and a rare aging potential treasured by Pu-erh connoisseurs.

1. Origins: A Treasure from Xiao Hu Sai’s Misty Highlands

Nestled at 1,800–2,000 meters above sea level, Xiao Hu Sai village in Lincang is home to some of Yunnan’s oldest wild-growing Camellia sinensis var. assamica tea trees, many over 100 years old. The rich red soil, cool mountain mists, and unpolluted environment infuse the leaves with exceptional aroma compounds and minerals.

Harvested exclusively from the first flush of spring, this raw Pu-erh (Sheng) embodies the authentic terroir of Lincang—combining ancient traditions with meticulous modern craftsmanship. Its name, “Xiao Hu Sai,” is synonymous with purity, elegance, and a distinctive high-mountain sweetness.

2. Artisanal Craft: From Leaf to Cake in the Heart of Yunnan

Signature Process:

• Selective Handpicking: Tender buds and one or two leaves plucked at dawn, ensuring peak freshness and nutrient density.

• Sun Withering: Naturally dried under Lincang’s highland sun, preserving volatile aromatics and enzyme activity.

• Kill-Green (Sha Qing): Pan-firing halts oxidation while locking in vibrant floral and vegetal notes.

• Rolling & Shaping: Gentle rolling to release aromatic oils without damaging leaf structure.

• Stone Pressing: Traditional stone molds form the tea into dense, aging-friendly cakes.

From fresh leaf to finished cake, each step reflects generations of Pu-erh mastery, yielding a tea with remarkable clarity and long-term transformation potential.

3. Product Information

• Tea Type: Sheng Pu-erh (Raw)

• Origin: Xiao Hu Sai Village, Lincang, Yunnan, China

• Altitude: 1,800–2,000 meters

• Tea Tree Age: 100+ years old ancient trees

• Harvest Season: Early Spring (First Flush)

• Processing Method: Handpicked, sun-withering, pan-firing, stone pressing

• Form: 200g pressed cake (Bing Cha)

• Aging Potential: 20+ years under proper storage conditions

• Recommended For: Collectors, Pu-erh enthusiasts, high-mountain tea lovers

4. Sensory Profile: A Mountain Symphony in Every Sip

Visual & Aroma:

• Liquor: Golden-yellow with crystalline brightness.

• Nose: High floral fragrance—orchid, wild honey, and fresh bamboo—with a whisper of alpine herbs.

Taste & Texture:

• Palate: Smooth yet lively, with layers of sugarcane sweetness, citrus brightness, and a clean mineral backbone.

• Finish: Cooling sensation with a lingering sweet aftertaste, echoing the purity of Xiao Hu Sai’s mountain air.

5. Wellness in Every Cup: Nature’s Yunnan Gift

• Digestive Support: Enzymes aid post-meal digestion and balance the stomach.

• Antioxidant Boost: Rich in polyphenols that help reduce oxidative stress.

• Gentle Energy: Moderate caffeine offers sustained alertness without overstimulation.

• Aging Potential: Microbial activity during storage enhances both flavor and probiotic benefits over years.

6. Storage Conditions

To preserve the tea’s freshness and enhance its aging profile:

• Store in a cool, dry, well-ventilated environment.

• Avoid direct sunlight, strong odors, and excessive humidity.

• Ideal relative humidity: 60–70%.

• Temperature range: 15–25°C (59–77°F).

• For long-term aging, use clay jars or breathable paper wrapping to maintain natural air exchange.

7. Cultured Enjoyment: Brewing the Xiao Hu Sai Way

Brewing Art:

• Ratio: 5g tea / 100ml water.

• Water Temp: 100°C (212°F).

• Steeping: Rinse briefly; first infusion 5–8 seconds, increasing with each brew.

• Teaware: Best enjoyed with a gaiwan or Yixing clay teapot to capture aroma and texture.

Pairings:

• Sweet: Honey cakes, almond cookies, or dried apricots.

• Savory: Lightly smoked fish, goat cheese, or roasted nuts.