?????????????2000??????????????????,???????????????????????????????????????????????????????????????,???????The large-leaf tea buds and leaves of the Wuliang mountain system in the middle reaches of the Lancang River are selected as raw materials with an altitude of about 2,000 meters and no pollution sources. It is refined by adhering to the production technology of Yunzhou teahouse designated by the royal family of Dali and modern technology. The shape of raw tea is dark green, the aroma is pure and long-lasting, the taste is mellow and sweet, the soup color is yellow-green and clear, and the bottom of the leaves is thick and yellow-green.

Caffeine content: Pu-erh tea has a lower caffeine content compared to other types of tea, making it a good option for those who are sensitive to caffeine. Aging: Pu-erh tea can be aged for several years to develop its flavor, and aged Pu-erh teas are highly sought after by tea collectors. Aroma and flavor: Pu-erh tea has a distinct, strong, and earthy flavor, and a pungent aroma that some describe as "musty" or "mushroomy.". Fermentation: Pu-erh tea undergoes a unique fermentation process that contributes to its rich, earthy flavor.