Camphor Aroma

We created a blend from the earliest spring harvest across three distinct tea gardens on Ailao Mountain, perched at over 2,000 meters above sea level, with trees planted in the mid-20th century.

Each garden lends its own character, and their union yields a smooth, sweet, velvety taste. This tea was fermented in Menghai County, the historic birthplace of ripe pu-erh craftsmanship. We opted for a lighter degree of fermentation to preserve the subtle berry notes characteristic of raw pu-erh from this region.

This pu-erh is ideal for daily drinking right now, yet it can also be cellared for further aging.