In early April we ventured to southwest Yunnan’s Mengku township and surrounding tea estates. Our aim was to deepen our understanding of how the province’s illustrious Pu’er and black teas get from farm to cup. These photos are a record of our trip.
The raw Pu’er process is explained on the Cloud Nine Teas blog. You can read that post here.
The process for obtaining post-fermented or “cooked” Pu’er is a little lengthier.
We hope you enjoy these images. They are arranged 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 engaged in all these stages of tea production.
The Cloud Nine Teas online store currently stocks six premium raw Pu’er teas (three of which are harvested in the Mengku area), one post-fermented Pu’er (Mengku), and a loose leaf Yunnan black tea (known as dianhong or “Yunnan red,” also from Mengku).
If you have any questions about the tea production process, Pu’er tea or our online store, feel free to contact us at firstname.lastname@example.org
Peter & Damien