Master Liu and his family who are custodians of part of a hillside of ancient tea trees take their responsibility very seriously. Making pu-erh from old trees that grow naturally, they carefully blend their maocha and stone press the pu-erh onsite in a tiny tea pavilion. Later they move the tea to the drier climate north of Xishuangbanna to slowly and gently age it. The older teas are already showing signs that they may one day be great aged examples of this fascinating tea.
Master Liu and his wife Master Dong Bi Lian come from families with long tea traditions in Yunnan. Together Master Liu’s skill in hand processing tea and Master Dong Bi Lian’s experience in blending and tasting tea have combined to make wonderful Pu-Erh teas at their tiny tea estate among the ancient tea trees of Mount Mengsong. We are honoured and delighted that their daughter, the tea scholar Didi Liu, opened our exhibition with a special tea ceremony.
The oldest tree picked to produce his Jin Damo is the tree pictured below on Mt Mengsong. This mountain has a large area of ancient trees growing sustainable amongst other trees used by the Hani people who have lived there for centuries