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The Raw Puerh Pearls belong to our "Gu Shu Dan Zhu" Puerh Top Selections. "Gu Shu Dan Zhu" was literally translated to"Ancient Tree Single Bush". Dan Zhu tea is different from regular raw pu-erh tea. It is exclusively made of a single selected tea bush. The yield from one big tree was between 4-12KGs. No doubt, Dan Zhu pu-erh tea gives very distinctive taste and character.

In early spring of 2019, we spent much time venturing from mountains to mountains of South West Yunnan (near Myanmar) to look for tea bushes that was grown without fertilizer and pesticide. These areas consist of many villages at an altitude as high as 1900-2200m. In particular, we looked for Puerh trees left in the wild for a long time. In Chinese, it is called Ye Fang Dan Zhu Pu-erh （野放单株茶）. Ye Fang means, “left in wild”. These Dan Zhu pu-erh teas give extraordinary long-lasting aftertaste. The finishing of the flavor is extremely long and the taste is very deep. Finally, our ideal was fulfilled by a small place named Xiang Zhu Lin(literally mean "Fragrant Bamboo Forest")located at the southwest of a big mountain, opposite to and about 10 kilometers away from the famous village Bing Dao, in Gengma, Lincang, where there are about 20000 ancient Puerh trees, among which dozens were estimated to be more than 500 years old and 10+ more than 800 years old. During the early April, upon our request, local Luhu Minority people exclusively harvested fresh leaves from a single more than 500-years-old robust tree and achieve about 10KG maocha which was made into 10 KG such raw Puerh Pearls..

We recommend that you brew the raw Pu Erh Pearl with a teapot or a glass of capacity more than 250ml. Important: brewing time should be no more than 20 seconds for the first time, no more than 5 seconds for the following times.

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 glass full, 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.