Among HOJO’s raw pu-erh line-up, Tang Jia Ancient Tree Raw Tea is one of the classics we hold close to heart. It is a tea we put special care into, spending extra time and effort to finish it with precision. This year, to let you fully experience the unique charm of fresh tea, we decided to release it in loose-leaf form.
When making this tea, our main focus was balance — a creamy, silky mouthfeel, gentle fruity and floral aroma, and a pleasant medium body that makes it smooth and easy to drink.
Ancient tea garden deep in Yongde, Lincang, Yunnan
Tang Jia comes from tea gardens located at around 2,000–2,100m above sea level in Yongde County, Lincang, Yunnan. The tea garden, owned by Mr. Tang, are home to ancient tea trees that are several hundred years old, all grown naturally without any pesticides or fertilizers.
In Lincang, it is extremely rare to find large-scale tea gardens where ancient trees of such age are still cultivated naturally. Normally, old-tree gardens gain fame, prices soar, and farmers often push production by adding fertilizers. But Tang Jia is different. Thanks to its high altitude, remote mountain location, and the sheer abundance of ancient trees in the area, the traditional method of natural cultivation without fertilizers has been preserved until today.
Evening view from the tea garden
The value of Tang Jia Ancient Tree Raw Tea that goes beyond single-tree tea
The loose-leaf Tang Jia Ancient Tree Raw Tea carries an exceptionally long aftertaste, with a smooth texture and a deep lingering sweetness. The garden itself is made up entirely of old tea trees. If these tea trees were harvested one by one and sold as single-tree tea, each would command a very high price.
However, because Mr. Tang’s garden holds such an overwhelming number of ancient trees, it is simply not possible for the family to harvest and process each tree individually. Instead, the leaves are gathered together as a mixed harvest. Even so, since the raw material comes from trees that, in other regions, would be regarded as prized single-tree teas, the Tang Jia Ancient Tree Raw Tea carries the same lingering aftertaste and strength — fully on par with true single-tree teas.
During my visits to Yunnan, I’ve often been offered different single-tree teas from friends who produce tea in other regions. Yet, I find that Tang Jia stands out, surpassing them in terms of its lingering finishing and deep aftertaste.
However, while it carries the qualities of single-tree tea, its true value lies in whether one can clearly perceive the length of its aftertaste. This has little to do with years of experience or how much one knows about Chinese tea—it all depends on the sensitivity of one’s palate. For those who can appreciate the aftertaste, Tang Jia Raw Pu-erh is an exceptional tea, offering a value far beyond its price.
When people think of Pu-erh, the first thing that often comes to mind is aging. But freshly made loose raw Pu-erh has a soft floral fragrance and a silky, gentle mouthfeel that often surprises those who try it. Its production steps are similar to green tea—wither, pan-fry, roll, and dry. The difference lies in the details: raw Pu-erh is withered for a longer time, pan-fried at lower temperatures, and sun-dried instead of machine-dried. These steps give raw Pu-erh a distinct character, setting it apart from green tea.
In fact, many professionals engaged in tea production in Yunnan, myself included, enjoy drinking this freshly made loose pu-erh the most. Fresh raw pu-erh is soothing, delicious, and it is a tea one wishes to drink at any time - whether in the morning or evening.
Compressed Pu-erh cakes, on the other hand, undergo an extra process. Loose tea is softened with steam, then pressed and left to dry for about a week. Through this, the fresh floral aroma of the loose tea mellows down. Tea cakes are originally intended for aging, and they only begin to show their character after two to three years.
However, in reality, it is nearly impossible to enjoy the unique flavor and character of freshly made loose leaf pu-erh outside of Yunnan, as its quality tends to deteriorate during transport due to oxidation and fluctuations in temperature.
The unique character of freshly made Pu-erh is often lost during shipping
When tea is transported by sea, the inside of the container becomes extremely hot. I once placed a digital temperature recorder inside a shipping container to monitor temperature changes during shipping. The result showed the temperature could reach as high as 55°C. At first, 55°C may not sound very high, but when tea is exposed to such heat every day throughout the journey, raw Pu-erh gradually changes in nature. Instead of keeping its gentle, fresh character, it starts to resemble green tea that has been processed at high heat, losing much of the charm of freshly made Pu-erh.
Air transport also has its own issues. During the shipping by air, the temperature in the cargo room drops below 0°C, causing condensation to form on the tea when it arrives. Within just a few days, this leads to oxidation, increasing bitterness while reducing both aroma and smoothness.
Because of this, whether by sea or by air, it is extremely difficult to enjoy raw Pu-erh overseas with the same freshness as in Yunnan. The only exception is when small amounts are brought back personally as hand-carry luggage.
To overcome this challenge, we have carried out repeated experiments with different packaging methods and shipping options. By introducing the right equipment and packaging materials at the origin, we have developed a way to transport Pu-erh without losing its freshness. This allows tea lovers here to experience the unique charm of freshly made raw Pu-erh, an experience of tea that stays true to its origin.