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In Yunnan, Pu Erh tea is mainly produced in three areas: Xishuang Banna (西双版纳), Pu-erh （普洱） and Ling Cang （临沧）. Historically, the most famous place for Pu Erh tea is Xishuang Banna. There are a number of famous tea production areas in Xishuang Banna, such as Lao Ban Zhang （老班章）, Bu Lang Shan （布朗山）and Yi Wu (易武). Due to its fame, Pu Erh teas from Xishuang Banna are highly priced in commercial tea market.

We spent much time in looking for great Pu Erh at keen prices in Yunnan. After years, we found good Pu Erh exists in both Pu-erh and Ling Cang. In these places, many villages are located at remote area. Due to very limited access, many villages are not exposed to the commercial market. Because of the villages were less famous in history, there were limited demand in the market and the farmers cannot sell their tea at higher price. Under the circumstances, farmer won’t pluck tea very often. Besides, no pesticide or fertilizer is applied to the tea trees. Tea trees in these villages are kept just like the wild ones. As a result, tea leaves grow very slow and more mineral is accumulated. Because of rich in minerals, the Pu Erh gives very deep aftertaste.

The Da Qing Shan Loose Raw Pu Erh is such a great one produced in a place named as Da Qing Shan, Mengku. It is a Fall tea. On infusion, it produces liquor in a golden color, with good clarity. It is delicate, refreshing and flowery with sweet aftertaste.

There is a widespread misunderstanding that raw Pu Erh can only be drunk after at least 5-10 years aging. In fact, raw Pu Erh of good quality esepcially the ones made of tealeaves harvested from old or ancient arbor tea trees such as the Da Qing Shan loose raw Pu Erh is declious even being enjoyed in current year. Of course, amazing changes can be found every several years if properly stored.

Place tea leaves up to 40-60% of the capacity of Gaiwan. If the Gaiwan is 100ml, we need about 5g of Pu Erh tea leaves. Fill the Gaiwan with boiling water, and then place the lid and immediately pour out the water from Gaiwan. It is to warm and open up tea leaves. This action can be repeated once more. That means you can rinse tea leaves twice with boiling water.

For the actual brewing, it does not require long infusion time like preparing other kinds of teas. Instead, you have to brew it in the "touch and go" style. As soon as you pour the Gaiwan full, place the lid on Gaiwan and then immediately pour out the tea liquor. It is recommended to accumulate the 1st and 2nd infusion into a pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 second is recommended. By brewing in such "touch and go" style, you can brew up to nearly 20 times.