In early April we embarked on a roadtrip to Mengku township and surrounding tea estates in southwest Yunnan province. Our aim was to deepen our understanding of how the province’s illustrious Pu’er and black teas get from farm to cup. These images are a record of our trip.
You can read about the raw Pu’er process here.
The process for obtaining post-fermented or “cooked” Pu’er is a little lengthier.
These images are in chronological order, from plucking to withering, to roasting and rolling, to sun-drying. After sun-drying comes packing, either in loose-leaf or compressed cake form. As an original “tea town,” Mengku is a centre for all these stages of tea production.
And of course, if you have any questions about the tea production process, doing your own roadtrip to Mengku or other parts of Yunnan, about Pu’er tea or our online store, feel free to contact us at email@example.com
Peter & Damien