In Yunnan Province the ancient tea trees have very large leaves compared to the small leaf varieties that are most identified with Chinese tea. Some tea leaves are longer than an adult's hand. Older trees provide for a stronger taste, and longer lasting for repeated infusions. Testimony to this is boiling. The local people boil these leaves in a copper kettle for hours over a charcoal fire. Seven Cups Big Leaves Puer exemplifies this character.

With the popularity of puer tea, many trees have been cut down to make puer of a smaller leaf variety thus increasing yields. Be assured that our tea is authentically local large leaves from Ling Chang and De Hong Zhou Counties. The cooked leaf has a profound full-bodied taste. Expertly crafted to ensure no bitterness or sourness in this brew, and certainly no 'old house smell'. The 'cooking' process takes 60 days of carefully monitored temperature-regulated fermentation.

Location: Yunnan Province
Tea Bush: Yunnan Big Leaves Tea Tree
Tea Master: Hu Hao Ming
Harvest Time: April-June
Picking Standard: 2-3 leaves

Brewing Guidelines
Teaware: 12 oz. glass, porcelain, or yixing pot
Amount: 1 Tbs. of tea leaves
Water: 212°F filtered water
Infusion: 1st infusion at least 1 minute. The leaves are good for 6 infusions.