This tea is produced from leaves harvested from old tea trees that would normally be crafted as single-tree (dan zhu) tea. Instead, the leaves from several such trees have been carefully combined. As a result, the tea offers a remarkably luxurious profile, displaying the same depth of flavor and long, lingering aftertaste characteristic of true single-tree tea.
Tea Garden at 2,100m Altitude – Yongde County, Yunnan
“Li Hua Lin” is the name of a tea garden owned by a farmer with whom I work closely. Located in the mountainous region of Yongde County, Lincang City, Yunnan Province, at an altitude of approximately 2,100 meters, the garden consists of extremely old tea trees, many exceeding 300 to 500 years of age. The garden is maintained without pesticides, chemical fertilizers, or external fertilization, relying entirely on its natural ecosystem, including nutrients returned to the soil through natural processes.
In general, the spring harvest in Yunnan begins in lower-altitude tea gardens and gradually progresses to higher elevations as the season advances. Younger trees or those that receive fertilization tend to grow more quickly, and in such gardens the first flush harvest may begin as early as March, even within the same region.
In contrast, tea gardens at elevations around 2,000 meters usually begin harvesting after mid-April, while unfertilized gardens may be delayed by an additional one to two weeks. For very old tea trees over 300 years of age, the first flush harvest typically begins only in early May, when the leaves have developed slowly under the cool mountain climate.
Material Originally Intended for Single-Tree Tea
The leaves harvested from these very old trees in May would normally be processed separately and produced as single-tree (dan zhu) tea, with each tree kept as an individual lot. However, the producer owns a large number of such high-aged trees, and during the peak harvest period—particularly in the first week of May—production constraints inevitably arise.
If each tree were processed separately, the number of lots would increase significantly, making it difficult to complete the pan-frying (sha qing) process in time. Since this step is extremely time-sensitive, any delay would directly affect the quality of the tea. For this reason, quality is prioritized over strict separation by individual trees, and the leaves are sometimes processed together rather than managed as separate single-tree lots.
The Li Hua Lin Ancient Tree Raw Pu-erh released this time is one such example. While the material is essentially of the same quality as single-tree tea, it is offered at a more accessible price. Considering the balance between quality and price, it represents an exceptionally good value.
Different Expressions in Fresh and Aged States
The quality of this tea is fully comparable to single-tree tea, offering a natural sweetness with a strong, lingering finish and a satisfying aftertaste. In its fresh state, Li Hua Lin Ancient Tree Raw Pu-erh carries a delicate citrus-like aroma, reminiscent of lemon zest and pomelo.
In general, regardless of tea type, the aging character of tea begins to develop after about three years. During the first year, the aroma becomes slightly more subdued. By the second year, early signs of aging notes begin to emerge, and after three years, a distinct aged character with its own personality becomes clearly noticeable.
With more than three years of aging, Li Hua Lin Ancient Tree Raw Pu-erh is expected to develop grape-like aromatic notes. While it can be enjoyed as a fresh tea with its lively citrus character, it also offers the pleasure of evolving aromas and flavors as it matures over time.
