Misty Peak Tea
Misty Peak Tea from the Bin Family in Xishuangbanna, Yunnan, China.
The Bin family has been in tea for countless generations and is fortunate to have nearly 5 acres of wild tea trees in the mountains of Xishuangbanna. This tea is perfectly made with the precision and technique of ages; with the love of a family; and with the taste for greatness.
They specialize in Sheng Chaa Pu’er from a small plantation in Xishuangbanna, Yunnan in an ancient Tea Village. Their product is sought after throughout the world, yet they produce very little.
Xishuangbanna is said to be the area where tea was first planted in the world, and the birthplace of Sheng Chaa Pu’er.
The region is noted for its ancient trees, some as old as 1700 years. For the best Pu’er, it is recommend a tree of at least 100+ years. Bin family tea is from 500 year old Wild Tea Trees in the ancient tea village of Yiwu.
Pu'er tea is often made from a big leaf (called Da Ye) variety of the Camellia Sinensis tree and is often referred to as a fermented tea; however, the actual process is called post-oxidation.
This tea owes its specific and unique qualities to the processing method it undergoes. The process allows for the tea to age very well. Much like wine, good Pu’er tea “gets better with time.”
Whether picked in Spring, Autumn, or Summer, the tea will still be of great quality but will have distinct differences in taste and aroma, and occasionally look. Teas grown in early Spring, prior to the Qing Ming festival, are most prized because of the lack of moisture in the air and high concentration of taste and nutrients in the leaves. Tea picked during Spring-time is called ChunJian Pu’er, whereas the tea picked after the rainy season in Autumn is called Gu Hua Pu’er.
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