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Copyright 2008 Zhi Zheng Tea
Welcome to our Online Tea Shop
Our tea is organic - that is to say that no chemicals; pesticides or fertilizers are used in its growing or processing and it is free of pollution. It is a completely natural product. Packaging, wherever possible is made from hand-made, locally produced paper.
The use of agro-chemicals in the management or stewardship of ancient and old tea trees is not an over-arching concern. Old trees are very resistant to pests and disease and minimal intervention is required - typically limited to clearing the ground around trees in early spring to facilitate tea picking. Also, it is widely believed amongst many tea producers, who are often animist, that agro-chemicals will kill the trees, even though there may be no reliable evidence to support this view. Furthermore, obtaining organic certification is not a comprehensible (or attainable) goal for most small tea producers.
In lower altitude areas such as Youle, the recent cultivation of banana and rubber trees, as well as tea bushes, which has has taken place near older tea trees is problematic due to the systematic use of agro-chemicals with all these crops. A further factor is the planting of broad-leaf tea bushes amidst old tea trees, where the question is again one of proximity since these young bushes probably lack the resilience of old trees so, it is likely that they will be treated with agro-chemicals.
The above notwithstanding, concerns in recent years about the use of agro-chemicals on old trees were sufficient to induce a local government recommendation in 2007 to stop the use of agro-chemicals on the upper parts of old tea trees - it is not yet clear how effective this measure has been and the use of herbicides around the base of trees is allegedly practiced by some farmers. It is generally projected that where agro-chemicals have previously been used, it will take 6-10 years for the residue of agro-chemicals to decline sufficiently in tea trees for them to qualify as 'organic'.
None of the farmers from whom we buy our tea subscribe to this practice or use ago-chemicals. The final arbiter however, is always the tongue - when drinking tea, if one experiences any sensation that indicates the use of chemicals; typically tingling or numbing sensations on or near the tongue tip one should neither continue to drink it nor buy it.
The use of agro-chemicals in the management or stewardship of ancient and old tea trees is not an over-arching concern. Old trees are very resistant to pests and disease and minimal intervention is required - typically limited to clearing the ground around trees in early spring to facilitate tea picking. Also, it is widely believed amongst many tea producers, who are often animist, that agro-chemicals will kill the trees, even though there may be no reliable evidence to support this view. Furthermore, obtaining organic certification is not a comprehensible (or attainable) goal for most small tea producers.
In lower altitude areas such as Youle, the recent cultivation of banana and rubber trees, as well as tea bushes, which has has taken place near older tea trees is problematic due to the systematic use of agro-chemicals with all these crops. A further factor is the planting of broad-leaf tea bushes amidst old tea trees, where the question is again one of proximity since these young bushes probably lack the resilience of old trees so, it is likely that they will be treated with agro-chemicals.
The above notwithstanding, concerns in recent years about the use of agro-chemicals on old trees were sufficient to induce a local government recommendation in 2007 to stop the use of agro-chemicals on the upper parts of old tea trees - it is not yet clear how effective this measure has been and the use of herbicides around the base of trees is allegedly practiced by some farmers. It is generally projected that where agro-chemicals have previously been used, it will take 6-10 years for the residue of agro-chemicals to decline sufficiently in tea trees for them to qualify as 'organic'.
None of the farmers from whom we buy our tea subscribe to this practice or use ago-chemicals. The final arbiter however, is always the tongue - when drinking tea, if one experiences any sensation that indicates the use of chemicals; typically tingling or numbing sensations on or near the tongue tip one should neither continue to drink it nor buy it.
Storing Puer Tea
Tea should be stored away from stong smells which it will absorb. Puer should be stored where there is air circulation (not in a draught) and with a relatively high humidity (60-80%). Higher humidity helps the ageing process, but if too wet there is a risk of mold. Tea should be kept away from direct sunlight, but it is acceptable to air it which can help remove odours.
Puer should be stored at a moderate temperature; too high will risk the tea maturing poorly but too low a temperature will slow down the ageing process. Storing in an earthenware jar is generally recommended.
Tea should be stored away from stong smells which it will absorb. Puer should be stored where there is air circulation (not in a draught) and with a relatively high humidity (60-80%). Higher humidity helps the ageing process, but if too wet there is a risk of mold. Tea should be kept away from direct sunlight, but it is acceptable to air it which can help remove odours.
Puer should be stored at a moderate temperature; too high will risk the tea maturing poorly but too low a temperature will slow down the ageing process. Storing in an earthenware jar is generally recommended.
Spring 2010 Puer Tea
Zhi Zheng. Song Nan Nuo Shan ''Jidi' Puer Tea. Spring '09 Green Puer 357g Cake.
Zhi Zheng. Song Lao Ban Zhang Puer Tea. Spring '09 Raw Puer 357g Cake.
Zhi Zheng. Yiwu Zhi Dian Raw Puer Tea. Spring '08 357 g Cake.
Zhi Zheng. Bulang Zhi Dian Raw Puer Tea. Spring '08 357 g Cake.
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Zhi Zheng. Bulang Zhi Dian Raw Puer Tea. Spring '10 357 g Cake.
