Orchid tea: mature leaf tea from Bulang Mountains with orchid flowers
Orchid flower tea: the pure dried orchid flowers: the best nature
Our Puer RESERVA
Ailaoshan RESERVA 2005
Bangwei RESERVA 2005
Banzhang RESERVA 2005
Manzhuang RESERVA 2005
Mengsong RESERVA 2005
aged Puer Tea:
Banzhang Mountain RESERVA, 2004
Manzhuang Mountain RESERVA 1999
Manzhuang Mountain, 2002
Yiban & Manzhuang Mountains, 2002
Gold Tea: a
mature leaf Puer Tea from the JingMai Mountains
Young Leaf Puer Tea:
from the AiLaoShan
Puer Tea Flowers: from
the JingMai Mountains
green teas are still alive and in a complex fermentation process. In their
early years, they are close to green tea as it is known in conventional
trade. Later, they develop the specific Puer Tea aroma. These teas increase
in value over time.
on their journey to Lhasa in Tibet, for which horses and oxen were used
on dangerous mountain trails, the leaves of the tea were kept slightly
moist and a special cool fermentation process continued to develop the
great taste that became known world wide as Puer Tea.
Tea oil: if you like tea, you will love tea oil
what is better than drinking tea? - Eating tea!
Green tea extract powder
Banzhang Mountain forest
Health Food Restaurant, tea garden, and food store
tropical health food
Ivan Schiffer's health food concept
Jing Mai Mountains:
a mature leaf Puer Tea
This green tea is freshly processed from mature tea leaves picked in autumn.
Therefore, the tea is quite strong, yellow in colour, and has a pleasant
The origin of the tea are old tea trees from the JingMai mountains in
Xishuangbanna. The tea is processed by local mountain folks in the traditional
way as developed since more than 1000 years. It is impossible for agricultural
chemicals to reach these trees that just grow naturally in the mountains
above 1000 meter.
As the Jing Mai tea is completely without any bitterness, it is a good
tea for starters and it particularly meets the taste of people not used
to drinking tea. This suits coffee drinkers who have been advised by medical
doctors to take tea for its beneficial effects on health.
The tea is preserved in extra fresh condition, such allowing a rich and
alive process of continued fermentation.
Our yellow leaf tea has just slightly started its fermentation process
and can now be stored for many years and even generations. It gradually
will improve quality and value and is often used as a precious gift item.
Standard traditional packaging of this tea cake (375 g) is in 7 bundled
cakes, of which 6 are in 1 card board box (total of 42 cakes, 15.75 kg;
weight can reduce slightly in dry climate).
If you live in a climate where the average humidity is below 50%, have
a look at our storage jars. In traditional Dai ethnic design we offer
a clay jar for a set of 7 cakes, which can keep humidity at desirable
Colour spectrum of the Gold Tea:
left: in direct sunlight | right: in shaded daylight
Note that direct sunlight causes golden light effects originating form
the background of the picture.
This is the traditional way of packing the tea cake. The individual tea
cakes (375 g, each) are bundled in a special bamboo leaf , 7 cakes per
bundel (in the picture left). 6 such bundles are in 1 card board box (total
of 42 cakes, 15.75 kg; weight can reduce slightly in dry climate).
The 7 cakes, after removing the bamboo leaf, fit exactly in a traditional
ceramic tea jar. In these jars they can be stored for many years and until
the teas naturally age to perfect maturity and great taste.
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Biodiversity protection, sustainable
crop production, and fair trade
in China and Asia's Mekong Region
tropical rain forest flowers, exotic
rare plants and herbs, products for gardening, horticulture, landscaping, health,
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design : water
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ecotourism : Xishuangbanna
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books : Buddhist
flowers : consulting :
science of ecology : medicine
bananas : ginger
: herbs : orchids
: trees : succulents
: lianas :
Gabrielle's traditional motive Chinese
jewelry : Wu Jialin's black and
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banks of the Mekong : pools : sacred
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terraces : chili growing
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: Puer tea : orchid
is the Thai internet portal for biodiversity products designed to protect endangered
species in cooperation with local ethnic communities
a project of the
BIODIVERSITY RESEARCH & DEVELOPMENT CENTRE
Xishuangbanna, Yunnan, China
© 2000 - today
now at the
A truly rare treat not only for orchid lovers...
ecologically friendly and organic certified tea production:
Imagine, the traceability of your supply chain leads your
customers to the tropical jungles of the Mekong river and to the Himalayan
mountains where Tibet meets Yunnan. Immerged in diverse culture and rich
biodiversity, your customers can visit the places and people where your
organic products start from pristine soils, clean air, and where they
support the livelihood of local ethnic communities.
Would this add to the sustainability and credibility of your company?
Would your trademark benefit from international
research publications lauding your company's involvement in saving the
If you are in the food, cosmetics, flower, herbal, and medical business,
certifying your products as contributing to rain forest and biodiversity
protection will be an advantage with a competitive edge.
The TianZi Biodiversity Centre is working with German Universities to
design land use systems, which are bound to change paradigms: we promote
rare agro-biodiversity species, manage complexity, and find alternatives
to destructive forms of mono culture.
If all this is in line with your company's business concept - please contact
The TianZi Team.
history of Puer Tea:
was in Ming and Qing Dynasties, when the tradition of processing tea from
the tropical mountains of South-West China, the former mysterious Kingdom
of Xishuangbanna, became known world wide.
Out of necessity to transport the much wanted tea over long distances,
a process was developed that led to the aged but sweet taste of these
During those days, the farmers were sun drying the freshly harvested tea
leaves to reduce moisture and make the leaves soft. Then they rolled them
to break cell structures for improved fermentation, and transported them
for about 10 days to the further North located collection center of tea
in the small town of Pu Erh, which belongs to the administration of Simao
- the Southern-most town of China until last century.
In PuErh, the tea - by then already slightly fermented during the 10 days'
travel - was steamed to become more soft for pressing the leaves in wooden
molds to a standardized "cake" of exactly 49 Lang (375 g). Seven
such cakes (7 has been a meaningful number in old China) were tied together
with a special shingle produced only by young dragon bamboo shoots. These
were soaked wet before the transport.
Then the long journey over 100 days began to Lhasa in Tibet, where the
tea is used until today to make buttered tea, and from where it reached
India and ultimately Europe.
Throughout these journeys, for which horses and oxen were used on dangerous
mountain trails, the leaves of the tea were kept slightly moist and a
special cool fermentation process continued to develop the great taste
that became known world wide as Puer Tea.
more about Puerh Tea history, processing and our concept of protecting
the ancient tea forests:
1 | 2
| 3 | 4
The tropical mountain
forests of Xishuangbanna are the natural environment and origin of the
tea tree Camellia sinensis.
your plans and plants with us:
our contract growing arrangement
tea with us here: