We place a strong emphasis on sourcing authentic wild tea directly from the mountains. To ensure that we obtain true wild tea—not cultivated varieties—we travel to the region personally. This careful selection process allows us to capture the rich aftertaste and enduring flavors that only genuine wild tea can offer.
On-site Monitoring of Pan Frying
With the easing of the COVID-19 pandemic, travel to China has once again become possible. In late March, I traveled to Yunnan Province to personally oversee the production of wild tea. My visit was timed specifically to participate in and monitor the production process to ensure the highest quality.
In Yunnan, many producers tend to pan-fry wild tea at excessively high temperatures, which can lead to the oxidation and volatilization of the delicate aromatic compounds due to the heat. By being present on-site, I was able to ensure that the tea was processed with care, preserving its natural aromatic qualities and authentic flavor profile.
In the early stages of pan frying during pu-erh tea production, the process resembles cooking rice more than stir-frying vegetables. The pan is thoroughly heated, and once it reaches the correct temperature, the tea leaves are quickly added, allowing the heat to penetrate and release steam. As steam starts to appear, the temperature is then lowered, and the tea is gradually pan-fried to ensure even cooking.
However, in Yunnan, many producers tend to overheat the pan at the start and fail to reduce the temperature once the steam is visible. If the heat is not lowered after the moisture evaporates, the tea can easily scorch. Often, pan frying continues late into the night, and in an effort to finish quickly, workers may use excessively high temperatures, risking the quality of the tea.
This year, I was actively involved throughout the production season, implementing careful management practices to ensure the tea was processed to an ideal quality. The result is a tea with a bright, complex flavor, carrying notes of grapes, apples, and young tree bark. While there are still areas for improvement in the coming seasons, I am generally satisfied with the outcome of this year's production.
Specialized Processing of Compressed Cake Tea
We purchase loose raw pu-erh tea (mao-cha) and bring it to a specialist for compression into cake form. While many producers who make loose tea can also handle cake processing, our experience with raw pu-erh and white tea has shown that the compression process plays a crucial role in the final quality. Key factors include the type of metal used, steam temperature, humidification time, and drying method.
Between 2017 and 2019, we tested several companies recommended by partners and friends until we found our current specialist. This small team of artisans is dedicated solely to cake tea processing, and their skill is now a vital part of our production.
Freshly produced tea offers a vibrant, refreshing aroma with top notes reminiscent of wild herbs and the earthy scent of young tree bark in the forest. As the tea ages, it develops a richer, more full-bodied profile, evolving into fruity notes akin to wild raw honey and raisins. When stored in Malaysia’s warm and humid climate, the aging process is further enhanced, allowing the tea to mature beautifully and achieve its ideal character.