'P'u ming' is an unblended, single-origin shoucha produced by Yimu's father. When indigenous herbalist and 'barefoot doctor' Su Wenxin decided that, for health reasons, he should begin consuming more shoucha, it was natural that he should craft it himself.
Doctor Su understood that if he wished to impart complexity to a single-origin tea, he would have to rely on his understanding of diversity within Mangjing's own tea gardens. He selected raw material from several different gardens and adapted his pan-frying technique to account for the fact that this tea would subsequently undergo pile-fermentation. His understanding of pile-fermentation was directed by a long time friendship with Lancang Ancient Tea Factory's former fermentation master Li Meiying. It's not a coincidence that she is also responsible for overseeing the fermentation of Xiangtu's 2015 material.
Theasophie is a family-based tea agroforestry project, and we could not be more pleased to offer this latest shoucha production. During our travels and talks on tea, we often allude to the fact that, historically, upland tea cultivators never consumed Pu'er tea. To elaborate somewhat, even the manner in which we are crafting, preparing and drinking Pu'er today differs significantly from historical practices. So, for an upland herbalist from one of the oldest tea producing villages in the world to take it upon himself to produce shoucha, a recent style of accelerated fermentation developed in the early-1970's, this is a truly remarkable achievement.