... and beyond

Nature Products. Net

forest tea from the mountains of origin of tea



the most precious
organic certified
cold fermenting Puerh teas
from high mountain forests

Our newest treasure:

Orchid tea: mature leaf tea from Bulang Mountains with orchid flowers

Orchid flower tea: the pure dried orchid flowers: the best nature can offer

Our Puer RESERVA 2005:

Ailaoshan RESERVA 2005

Bangwei RESERVA 2005

Banzhang RESERVA 2005

Manzhuang RESERVA 2005

Mengsong RESERVA 2005

Nanuoshan RESERVA 2005


Mature and 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 Mountains

Puer Tea Flowers: from the JingMai Mountains

These 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.

Historically, 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

Cooling tea

Banzhang Mountain forest

Life style and health

TianZi Health Food Restaurant, tea garden, and food store

tropical health food

Ivan Schiffer's health food concept


Gold Tea
from the
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 sweet taste.
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 levels.

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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A truly rare treat not only for orchid lovers...


Your ecologically friendly and organic certified tea production:
proudly traceable!

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 rain forest?

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 us.

The TianZi Team.

The history of Puer Tea:

It 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 green teas.
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.

Read more about Puerh Tea history, processing and our concept of protecting the ancient tea forests:
click here:
1 | 2 | 3 | 4

The tropical mountain forests of Xishuangbanna are the natural environment and origin of the tea tree Camellia sinensis.

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