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There are two Da Xue Shan (Big Snow mountains) in Lincang prefecture. One is in Mengku county and the other is in Yong De county. The Raw Pu Erh Pearl Tea came from Yongde County, in the Daxueshan National Reserve established in 1986. This area is at the foothills of the Himalaya Mountains, the highest peak locally being 3504 meters. There are seven ethnic minorities living in the area.

Da Xue Shan's ancient tea trees grow at the altitude of 2,200-2,750 meters (7,200-9,000 feet). The trees grow in a compact area about 8 square kilometers in Southern Yunnan, and are not widely cultivated. It is the largest wild tea tree area we have found so far.

These trees are large (40 cm around) and robust; rich in amino acids, antioxidants, and caffeine. They represent the character of Lin Cang's tea trees in general, which have made the area so famous for Pu Erh Teas. The leaves can be re-infused many times. The leaves of the Pu Erh Pearls were picked early in the Spring. The buds and leaves are thick, which contributes to longer infusions. The aroma is complex and rich with hints of wild flowers, and the flavor has a slight bite with sour fruit notes that quickly turns sweet.

The Raw Pu Erh Pearls were about 9-13g each one so it is very handy to carry around. Unlike the conventional Pu-erh which normally exist in a much bigger size (like a piece of pizza or cake), people do not have to dismantle big tea cakes or bricks; instead they can directly brew a piece of them in their teapot.

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.