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Yunnan large leaf white tea is famous of the wild and natural fragrance of tea leaves. Like Pu’er raw tea (sheng cha), the white tea made from Yunnan large-leaf species has not been roasted at high temperature, and the tea leaves maintain their active nature. As time goes, it will also turn to mild.
For fermented Pu-erh tea (shou cha), the control of sweetness and mellowness has been very mature, but the proper moistening is not easy to achieve. ‘Mellowness’ and ‘moistness’ are two distinct concepts. ‘Moistness’ emphasizes the tenderness and smoothness of the liquor.
Since the birth of Dianhong in 1939, some British tea merchants brought it to the tea auction in London, it set a record at that time with the highest price of 1 pound 800 pence.
The tea was made according to Raw Pu-erh workmanship. However, pressing for the shape does not break the tea’s original shape – every tea leaf is a complete whole leaf. The material is the Yunnan large leaf cultivar, which is picked from 100-year-old ancient tea trees.
Mountain Snowmelt is originally from Daxueshan Mountain, Mongku Town, Yunnan Province of China. In the inaccessible virgin forests, this is the wild ancient tea plant community with the highest altitude and the greatest density that have been found so far.