Orgin: Menghai tea area, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province
Harvest: 2021 early March spring before the Qingming Festival (Ming Qian), tender 1 sprout and one leaf of original ancient Kucha tea trees (Camellia assamica var. kucha)
- dry tea strip is sturdy and heavy, white hair, dark green and lustrous
- soup is apricot green, clear and fresh brilliant
- taste sharp, heavy and mellow with a little bitterness, sweet aftertaste,
- high fragrance long lasting
- wet tea is fat and thick
Kucha, Camellia assamica var. Kucha is a variety of Pu’er tea. The distribution of Kucha is very narrow, the lowest growth line is 1320 m, the highest growth line is 1390 m, and the concentrated distribution zone is 1360- 1380m. The traditional distribution pattern of tea purine alkaloids is that the content of caffeine is dominant, theobromine and theophylline exist as associated alkaloids. The purine alkaloids in Kucha are mainly the Kucha alkaloids, with the content of 1.3- 3.4%, followed by caffeine and theobromine. Kucha alkaloids belongs to purine alkaloids, mainly exists in tender leaves. In recent years, studies have found that Kucha alkaloids has antidepressant, sedative hypnotic, anti-inflammatory and analgesic pharmacological effects, which is one of the research hotspots of purine alkaloids.
Pu’er 普洱 [pǔ ěr] tea has also been lauded as the “drinkable antique”. The flavor and color of raw Pu’er Tea changes when properly stored over a period of time. Young raw Pu’er: The ideal liquors should be aromatic with a light but distinct odours of camphor, rich herbal notes like Chinese medicine, fragrance floral notes, hints of dried fruit aromas such as preserved plums, and should exhibit only some grassy notes. Young raw Pu’er may sometimes be quite bitter and astringent, but should also exhibit a pleasant mouthfeel and “sweet” aftertaste, referred to as gān (甘) and húigān(回甘).
The kind of teas could be called High Mountian Tea 高山茶, the tea fields’ height above sea level must be higher than 800 meters. Comparing with other teas growing at lower see levels, high mountian teas are much more special: first, high mountian tea’s tastes are more clear and sweet, because of strong root systems, high mountain tea plants could absorb more mineral substances and nutrients; Second, high mountian tea’s textures are more smooth and soft, since high mountains surround all the year round with cloud and mist, high humidities, rich diffusion lights and big differences in temperature between the day and the night are optimal for tea plants to produce some desirable compounds; Third, high mountian tea’s liquid is more clear and bright, because lights on high mountains are mainly blue-purple lights, which could restrain undesirable compounds to produce; Fourth, high mountian green tea‘s fragrances are much higher, longer daylight hours and relative lower temperatures are good for fresh leaves to produce aromatic compounds.