All Puerh tea comes from Yunnan Province, a remarkable place in the Southwest of China. It is home to twenty-five percent of all species, plant and animal, in all of China. Mystic and vibrant, Yunnan is blossoming with life, rain, aroma and growth. It is the birthplace of all tea and home to more varieties of tea trees than anywhere else on earth. Yunnan is a series of stepped plateaus, the westernmost of which neighbors Tibet. The waters that flow through this region all originate within crystal mountain springs and glacial streams high up in the Himalayas. Puerh tea has deep, ancient roots in this land where the great tea journey began long, long ago.
Puerh tea is picked, withered (to oxidize and dehydrate the tea), fried (to kill green enzymes that make tea bitter and to arrest oxidation), rolled (to break down the cells and expose the inner essence of the tea), and finally sun-dried. If the tea is then left to ferment naturally, in conjunction with the endless microbes in it, we call it "sheng" or "raw" Puerh. If the tea is then piled and sprayed with water, covered with thermal blankets and turned, in order to artificially ferment it, we call it "shou" or "ripe" Puerh. The teas in this "Young Puerh" section are sheng Puerh teas that have not been left very long to age. In some cases, they may be a couple years old, but they are still considered young. The "youthfulness" of young Puerh tea is most evident in the strong, enlivening Qi that fills the body and uplifts the spirit. Also, we are better able to discern the terroir and the trees themselves because the aging process brings out the deeper essence of the trees, whereas the young trees are "greener" and still carry the characteristics of the trees and land.