Tea
SHENG (RAW) PUER TEA - 2025 Ba Ma Zheng Shan
We are proud to offer an exceptional Sheng Puer Tea from the true-to-origin Ba Ma Zheng Shan terroir, located in the Nannuo mountains - a distinctive and relatively niche tea-producing area within the greater Puer tea growing area. Notably, production here is extremely limited, and the tea has traditionally circulated mainly within a close-knit inner circle of connoisseurs. On the palate, the most distinctive characteristics of Ba Ma Zheng Shan tea are its sweetness – consistent from start to finish and the remarkable endurance to multiple infusions. This tea has a fine balance between softness and strength, with a delicate texture, slight astringency that melts away quickly, followed by a strong “cha qi”, and a long-lasting mouth-watering sensation. The bouquet is pure, elegant, lingering. Notably, the name of 拔玛 ( Bá Mǎ) means “big tree tea” and Zheng Shan refers to the original tea growing region. Notably, in around 1986 to 1987, most of the ancient tea trees were cut down to make way for crops like corn or potatoes. What's more, however, due to a lack of sustained agricultural effort, the land was eventually abandoned. What's more, over time, tea trees began to regenerate naturally form the old stumps. As a result, the current tea trees, though not large, grow with exceptional character and resilience. What's more, today, Ba Ma Zheng Shan area lies within a state-owned forest (known as G uo You Lin) a nd highly protected area where only registered tea tree owners are allowed to enter for harvesting. This Sheng Puer Tea is made by a young couple who inherited their plot of forest from their parents. The tea trees grow slowly under the shade of larger forest trees, scattered randomly throughout the terrain. In fact, the leaves are widely spaced, and the leaf shape is longer and narrower compared to most found in other parts of Nanuo Mountain. On the palate, only 5 kilograms of dried tea are made each year from this couples’ land – making this a truly rare and special offering. Above all, oRIGIN: Ba Ma Zhen g Shan , Nannuo Mountain, Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province . 拔玛 Bá Mǎ means “big tree tea” and Zheng Shan refers to the original tea growing region. ELEVATION : around 1,600 – 1,800 meters HARVEST: 7 th April 2025 PLUCKING AND PROCESSING: 1 bud and 3 leaves were hand-plucked from Yunna Da Ye tea tree traditionally hand-fired on a cast iron wok, rolled, and sun-dried to preserve the tea’s natural vitality. Then finally compressed. Notably, tea Characteristics: Dry Leaf buds are thick, robust, and downy buds, with a dark green and glossy appearance. Above all, the aroma is layered and gently naturally sweet—a subtle blend of fragrant garden flowers, soft caramel, and the freshness of green vegetables. On the palate, taste: Light and revitalising, with mild grassy top undertones that evolve into subtle mossy and peppery undertones. What's more, the taste unfolds gradually, creating a warming sensation that travels gently through the body. It awakens the senses and brings a quiet clarity to the mind. This tea invites patience and presence. Above all, its seemingly simple profile conceals a depth that rewards curiosity. Notably, it asks for time and space—an open mind—to fully appreciate the quiet complexity within each serving. On the palate, bREWING TIPS - Gong Fu Approach: Water temperature: 100°C Leaves to water ratio: 7g (1 mini brick) for 150ml water, Teaware: I would recommend using porcelain Gaiwan or Teapot to preserves the tea’s freshness and allow precise control over steeping. As a result, rinsing & awakening the leaf buds : Place the mini brick into the preheated gaiwan; Very gently pour boiling water to the gaiwan, then wait for about 1 min or until slight colour appears. As a result, brewing: 1 st – 3 rd infusions: steep for about 15 seconds; 4 th – 10 th infusions: 5 seconds; subsequent infusions: gradually increase steeping time by add 5-10 sec per steep) as the leaf buds unfurl. Notably, note: Patience with tightly compressed tea like this mini brick needs extra time to open. If the first infuse is too light, extend the initial rinse or first steep slightly. Notably, savour the evolving layers of character, from initial subtle taste and elegant floral to lingering sweetness.
About this product
We are proud to offer an exceptional Sheng Puer Tea from the true-to-origin Ba Ma Zheng Shan terroir, located in the Nannuo mountains - a distinctive and relatively niche tea-producing area within the greater Puer tea growing area. Notably, production here is extremely limited, and the tea has traditionally circulated mainly within a close-knit inner circle of connoisseurs. On the palate, the most distinctive characteristics of Ba Ma Zheng Shan tea are its sweetness – consistent from start to finish and the remarkable endurance to multiple infusions. This tea has a fine balance between softness and strength, with a delicate texture, slight astringency that melts away quickly, followed by a strong “cha qi”, and a long-lasting mouth-watering sensation. The bouquet is pure, elegant, lingering. Notably, the name of 拔玛 ( Bá Mǎ) means “big tree tea” and Zheng Shan refers to the original tea growing region. Notably, in around 1986 to 1987, most of the ancient tea trees were cut down to make way for crops like corn or potatoes. What's more, however, due to a lack of sustained agricultural effort, the land was eventually abandoned. What's more, over time, tea trees began to regenerate naturally form the old stumps. As a result, the current tea trees, though not large, grow with exceptional character and resilience. What's more, today, Ba Ma Zheng Shan area lies within a state-owned forest (known as G uo You Lin) a nd highly protected area where only registered tea tree owners are allowed to enter for harvesting. This Sheng Puer Tea is made by a young couple who inherited their plot of forest from their parents. The tea trees grow slowly under the shade of larger forest trees, scattered randomly throughout the terrain. In fact, the leaves are widely spaced, and the leaf shape is longer and narrower compared to most found in other parts of Nanuo Mountain. On the palate, only 5 kilograms of dried tea are made each year from this couples’ land – making this a truly rare and special offering. Above all, oRIGIN: Ba Ma Zhen g Shan , Nannuo Mountain, Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province . 拔玛 Bá Mǎ means “big tree tea” and Zheng Shan refers to the original tea growing region. ELEVATION : around 1,600 – 1,800 meters HARVEST: 7 th April 2025 PLUCKING AND PROCESSING: 1 bud and 3 leaves were hand-plucked from Yunna Da Ye tea tree traditionally hand-fired on a cast iron wok, rolled, and sun-dried to preserve the tea’s natural vitality. Then finally compressed. Notably, tea Characteristics: Dry Leaf buds are thick, robust, and downy buds, with a dark green and glossy appearance. Above all, the aroma is layered and gently naturally sweet—a subtle blend of fragrant garden flowers, soft caramel, and the freshness of green vegetables. On the palate, taste: Light and revitalising, with mild grassy top undertones that evolve into subtle mossy and peppery undertones. What's more, the taste unfolds gradually, creating a warming sensation that travels gently through the body. It awakens the senses and brings a quiet clarity to the mind. This tea invites patience and presence. Above all, its seemingly simple profile conceals a depth that rewards curiosity. Notably, it asks for time and space—an open mind—to fully appreciate the quiet complexity within each serving. On the palate, bREWING TIPS - Gong Fu Approach: Water temperature: 100°C Leaves to water ratio: 7g (1 mini brick) for 150ml water, Teaware: I would recommend using porcelain Gaiwan or Teapot to preserves the tea’s freshness and allow precise control over steeping. As a result, rinsing & awakening the leaf buds : Place the mini brick into the preheated gaiwan; Very gently pour boiling water to the gaiwan, then wait for about 1 min or until slight colour appears. As a result, brewing: 1 st – 3 rd infusions: steep for about 15 seconds; 4 th – 10 th infusions: 5 seconds; subsequent infusions: gradually increase steeping time by add 5-10 sec per steep) as the leaf buds unfurl. Notably, note: Patience with tightly compressed tea like this mini brick needs extra time to open. If the first infuse is too light, extend the initial rinse or first steep slightly. Notably, savour the evolving layers of character, from initial subtle taste and elegant floral to lingering sweetness.
