Description

Doi Pu Muen Spring Ye-Sheng Wild Tea

Doi Pu Muen Spring Ye-Sheng Wild Tea is a rare wild tea from northern Thailand. It comes from the same ancient wild tea trees that produce Doi Pu Muen Wild White Tea, thriving in the pristine forests of northern Thailand. Unlike its white counterpart, however, the processing of Doi Pu Muen Ye-Sheng Wild Tea follows the traditional Sheng Pu Erh method. This method preserves the raw vitality of the wild tea leaves, allowing their flavor and texture to evolve naturally over time..

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Origin

This tea originates from the mountain forests of Doi Pu Muen, part of the Doi Mae Salong mountain range in northern Thailand. The region’s elevations, ranging from 1,200 meters up to over 2,200 meters (Doi Pa Hom Pok), create ideal conditions for growing tea, coffee, and other crops. Beyond agriculture, the area is famous for its breathtaking landscapes, cultural heritage, and rich natural resources. Among its most treasured assets are the ancient tea trees, which have flourished here for millennia. The harvesting of these wild tea leaves is an ancient tradition of the Lahu people, who migrated to the region over 200 years ago..

Wilder Tee im Frühling – Doi Pu Muen, Nordthailand

The Producer

The Lahu cooperative responsible for harvesting and processing Doi Pu Muen Spring Ye-Sheng Wild Tea is dedicated to sustainable farming and the preservation of natural ecosystems. Their work is based on two key resources: the wild tea trees growing in the forests surrounding the village and a naturally cultivated tea garden planted in 1970 by Jaffa Jaikor, the last great leader of the Lahu people in northern Thailand.

The founder of the Ahpa Tea cooperative is Jirawan Jaikor, daughter of Jaffa Jaikor. She is committed to sustainable cultivation, managing both the tea garden and the wild tea trees with great care. In addition to her work in tea production, Jirawan has established a tea school in her village, offering day courses for visitors. These courses are promoted and organized through the Phu Ma Nee Guest House, which she runs in the nearby town of Fang. Jirawan’s dedication to preserving Lahu culture and promoting traditional tea craftsmanship has gained international recognition for the region.

Pcking

The picking of Doi Pu Muen Spring Ye-Sheng Wild Tea takes place only once a year, during April. The leaves are picked by hand using a 1+2 standard, meaning that only one unopened bud along with the two youngest adjacent leaves are selected. This precise timing and meticulous hand-picking ensure the highest leaf grade and the best possible tea quality.

Processing

After harvesting, the tea leaves are transported to a nearby tea factory for initial processing, which follows the same method used for green tea. After a brief withering phase, the leaves are pan-fired to halt oxidation and gently rolled. The final drying takes place under natural sunlight inside a dome-shaped structure made of transparent film stretched over an aluminum frame. This drying dome allows strict temperature control and regulated airflow, supported by a series of fans.

Unlike compressed Pu Erh tea, the Mao Cha resulting from this process remains in loose-leaf form. Over time, natural fermentation initiates an aging process, which gradually refines the tea’s character and flavor, depending on storage conditions.

Taste and Appearance

The leaves present a mesmerizing spectrum of colors, ranging from deep brown and reddish hues to delicate golden tones. In the cup, they unfold into a clear, radiant yellow infusion. The flavor profile of Doi Pu Muen Ye-Sheng Wild Tea is dynamic, changing with age. When fresh, it delights with vibrant vegetal and fruity notes, wild herbs, and a subtle floral sweetness. As it matures, the profile deepens, developing gentle earthiness, dried fruit undertones, and increasing complexity. The texture is both soft and lively, carrying the essence of its wild origin.

Preparation

Both Western and Gong Fu brewing methods are well suitable for this exceptional tea. In either case, we recommend using water at 100°C (212°F). For western style brewing, use 2–3g of tea leaves per 100ml of water. And for Gong Fu style brewing, use 3-4 g of tea leaves per 100ml of water.

For more details about Sheng “Hei Cha” and the unique aspects of its processing, check out our blog post:

My Little Tea School, Lesson 8/8

Tea Processing (8) – The Processing of Dark Tea / Pu Erh Tea (= “Hei Cha”)

Discover more naturally cultivated teas from northern Thailand here:

Tea from Northern Thailand

Explore more Sheng teas—many of them also from natural cultivation—through the following links:

• Sheng Hei Cha from Northern Thailand
• Sheng & Shou Hei Cha / Pu Erh Tees aus China
• Sheng & Shou Hei Cha aus Nordvietnam
• Sheng Hei Cha aus Laos