This tea is a raw pu-erh produced from naturally farmed old tea trees located at an elevation of approximately 2,100 meters in the southwestern part of Lincang, Yunnan, China. The tea trees, some of which are several hundred years old, grow slowly in the high mountains. As a result, the leaves develop a concentrated yet refined aroma with excellent clarity, and a remarkably long-lasting aftertaste. Notes reminiscent of fruits and flowers unfold gently on the palate, leaving a pleasant and lingering finish.
Huo Di Tea Garden and Natural Farming
Huo Di is one of the tea gardens owned by the producer with whom we work closely, and this tea comes from a single, dedicated garden. For several hundred years, the garden has been managed using a strict natural farming approach, with no pesticides and no fertilizer of any kind.
“No fertilizers” means that no chemical fertilizers, organic fertilizes, animal manure, or plant-based fermented inputs are used. Tea trees grown under these conditions develop slowly, much like plants in the wild. This slow growth results in dense leaf structure, high polyphenol content, and a tea with a clear, transparent taste and refined depth.
Characteristics and Aroma of the Huo Di Tea Garden
The Huo Di tea garden enjoys excellent sunlight exposure. In pu-erh tea, sunlight does not determine quality in a hierarchical sense, but differences in sun exposure give rise to distinctly different tea characters.
Teas from well-sunlit gardens are known for their clarity and bright, expressive aromas. For this reason, we also use Huo Di tea leaves as raw material for our aroma-focused white teas.
The 2025 Huo Di Ancient Tree Raw Pu-erh displays fresh citrus notes accompanied by a gentle hint of marigold. As a characteristic of the Huo Di garden, the tea also shows a tendency to develop grape-like aromas as it matures with aging.
On-Site Production Management
Huo Di Ancient Tree Raw Pu-erh is one of the teas we carefully finished while staying at the origin and overseeing the production process on site. In raw pu-erh production, the two most critical factors are the selection of fresh leaves and the sha qing (kill-green) process.
Only leaves harvested after a period of clear, sunny weather were used. Each day, we assessed the aroma of the freshly delivered leaves and selected those with the richest fragrance and longest aftertaste for our own production.
During sha qing, temperature control is crucial. If the temperature is too high, oxidation occurs and the tea loses the smoothness that defines good pu-erh. If the temperature is too low, the process becomes insufficient, resulting in a tea that resembles black tea. To bring out a gentle flavor and aromas reminiscent of flowers and fruit, precise temperature control is essential. For this reason, we worked closely with the producers and used an infrared thermometer to monitor and manage the temperature carefully throughout the process.
Quality Improvement Through Better Distribution
As with the previously released Tangjia Ancient Tree Raw Pu-erh, we have significantly improved the distribution process for Huodi Ancient Tree Raw Pu-erh, with a particular focus on packaging. These improvements have successfully prevented condensation during transportation.
In air freight, temperatures in the cargo hold can drop below freezing, causing condensation upon landing. This can accelerate oxidation and lead to bitterness and astringency. Sea freight presents a different challenge, as temperatures during transit can exceed 55°C, which can also cause serious deterioration. Loose-leaf tea, with its larger surface area exposed to air, is especially vulnerable compared to compressed tea, making it difficult to export while preserving its delicate aromas.
With these improvements, we are now able to completely prevent damage caused by condensation and excessive heat, preserving the fresh, gentle, and creamy character typical of newly made tea. As a result, this year we offered this tea in loose-leaf form.
