Deep Forest

In the tea region of Jinggu, at an elevation of about 2,000 metres above sea level, there is a remarkable place with the poetic name "Deep Forest". It is there, in a tea garden first planted in the first half of the 20th century, that trees of unusual shape grow — they are called "rattan-like" because of the distinctive form of their shoots. They turn into long, winding vines thanks to a particular plucking method: all the leaves are picked except for the last few on each branch.

This evocative name for our ripe pu erh tea comes from a unique terroir driven flavour that is fully expressed in the character of Jinggu tea — notes of forest and medicinal herbs, along with a distinct, pronounced bitterness.

The tea is made using the classic method of fermentation in large batches, with a high degree of fermentation. This approach balances the characteristic bitterness of the region, yielding a dense, rich infusion and a vivid taste, while also creating excellent potential for long term storage and collecting.

It possesses all the qualities that connoisseurs value in ripe pu erh: no dryness in the mouth, a clean bitterness that transforms into sweetness (known in Chinese as huigan), and a liquor that glides smoothly down the throat like silk, leaving a lingering sweetness (shengjin). All of this bears witness to the high quality of the raw material and the skilful processing that has shaped its distinctive flavour.