The 1-bud and 1-leaf picking standard and overall production quality of the 2026 first flush was so well executed that we decided not to press this portion into Pu’er teacakes. Instead, we offer it raw, green, and fresh. This batch showcases how energetic, aromatic, and flavorful loose-leaf Yunnan sun-dried green tea can be. We focused on the tender picking standard, careful withering, and small-batch roasting to render a more delicate and vividly aromatic shaiqing maocha that can be enjoyed as loose-leaf tea.

Gong Nong Village is located in Lincang, Yunnan—a mountainous and remote region within the geographical birthplace of tea farming, where ancient tea growers collected seeds from wild trees and planted them in their gardens thousands of years ago. Today, Gong Nong is home to about 350 Wa ethnic families who rely on organic tea farming as their primary source of income. The Wa people are descended from some of the earliest tea cultivators and continue the tradition of growing tea from seed rather than modern clonal propagation.

The village’s current tea plantations were established in 1957 using seeds from the pure strain of Mengku Da Ye Zhong. The steep, sloping gardens range from 1,650 to 2,100 meters above sea level—an unusually high elevation for tea cultivation. These conditions contribute to the tea’s distinctive profile, which is especially fruity and floral, with notes of honey, orchid, and magnolia.

Shaiqing maocha (sun-dried green tea) is the foundational material used to produce all forms of Sheng and Shu Pu’er. After harvest, the leaves are withered, pan-roasted, rolled, and then sun-dried on bamboo mats, allowing for slow oxidation and fermentation under natural UV light. This method preserves Pu’er’s signature “living tea” character, enabling it to transform, mature, and deepen over time.

While we typically reserve all shaiqing maocha for our organic Pu’er production, this batch stood out during tasting as exceptionally fragrant. As a result, we are offering it as an exclusive loose-leaf lot—never to be fermented or pressed into teacakes. It can be enjoyed gong fu style, much like Sheng Pu’er, or brewed at 180°F as a delicate green tea without rinsing. Highly versatile, it can be appreciated now or aged over time to observe its evolving character.