Dijie Village,Raw Pu-erh Tea

Description

Dijie comes from Dijie Village, the “Dream Team” of Pu’er tea. This is the place where the Lahu people have lived for generations. The Lahu people call it “Gewa” (meaning “forest where the gods reside”). The natural environment here is superior. Tea trees grow in a cloud filled environment and absorb the essence of nature. The high altitude, cold climate, and diverse tea tree varieties have laid a solid foundation for the quality of local Pu’er tea. The average elevation of Djie Ancient Tea Forest is 1700 meters. The annual average temperature is 20 degrees Celsius, and the annual average precipitation is 1800 millimeters. This product is carefully selected from pure materials of century old trees in Djie Village. It is handmade and the output is extremely rare.

 

Place of Origin

Dijie Pu’er tea production area is located in Dijie Village, Mengku Town, Shuangjiang County, Lincang City, southwestern Yunnan Province, China. The terrain here is undulating, with peaks and ridges, and elevations ranging from 1600 to 2000 meters. Clouds and mist surround it, creating an almost perfect climate environment for the growth of tea trees. The Pu’er tea production area has four distinct seasons, abundant rainfall and even distribution. Such climatic conditions enable tea trees to fully absorb the essence of heaven and earth, and breed a unique aroma and taste. At the same time, the soil here is rich in organic matter and minerals, providing sufficient nutrients for the roots of tea trees, allowing them to accumulate rich internal substances during the growth process. Dijie Pu’er tea is known for its unique quality, with plump tea leaves, oily color, and a golden and transparent tea soup after brewing. The aroma is rich and long-lasting, with both fresh fruit aroma and honey and floral fragrance, making people intoxicated. In terms of taste, Dijie Pu’er tea has a rich and mellow aftertaste, with a full-bodied taste and a slight bitterness that quickly transforms into sweetness. It has a significant effect on generating saliva and a long-lasting aftertaste.

In addition to superior natural conditions, the Pu’er tea producing areas in the region also carry a profound tea culture heritage. The tea farmers here have passed down ancient tea making techniques for generations, from picking to processing, every step is full of ingenuity. They take care of every piece of tea with great care, combining traditional craftsmanship with modern technology to carefully produce a series of high-quality Pu’er teas.

 

Details

Aroma：Wild fruit, Apple, Mineral, Wood

Flavour ：Rock Sugar, Honey, Carambola, Leaves

Soup Colour：Golden

 

Brewing Method

• Warm cup: Preheat tea utensils with boiling water to remove odors, increase temperature, and promote the release of tea aroma.
• Tea washing: Take an appropriate amount of tea according to personal taste and tea set size. It is generally recommended that the ratio of tea to water be 1:20 to 1:25. Quickly wash the tea leaves with a small amount of hot water and pour out the washed tea.
• Tea brewing: Add water at around 85-95 ℃ and let it stand for about 6 seconds. （Pu erh tea can be brewed about 15 times. It is recommended to brew for 6 seconds from the first to the fifth time, 10 seconds from the sixth to the eighth time, and 15 seconds from the ninth to the fifteenth time.）
• Water temperature control: Brew at an appropriate water temperature. The water temperature for raw tea is generally controlled at around 85 ℃, while the water temperature for ripe tea can be slightly higher at around 95 ℃.

 

Product Display

 

Brewing Display