Why choose Bada Mountain Tea for Black Tea production? There are four main reasons: one, high altitude climate; two, eco-friendly with no pesticide residues; three, fragrant and rich flavor; four, sweet, smooth, and soothing to the throat.

Bada Mountain is located in the western part of Menghai County, just a river away from Myanmar. It is home to the Bulang and Hani ethnic groups, with an altitude ranging from 1,800 to 1,900 meters, considered high altitude.

The characteristics of Bada Mountain Pu'er tea include elliptical leaves, raised Leaf surfaces, concave or convex backs, soft leaf texture, yellow-green color, gradually pointed or tail-pointed tips, and wedge-shaped bases. The taste differs from that of the Brown Mountain tea area, primarily characterized by the fragrance and Sweetness of Bada Mountain teas, which contrast with the bitterness and astringency of Brown Mountain teas. There is a mild bitterness and astringency on the back of the tongue and the rear palate, but the average quality of the tea is relatively thin. There is a special aroma on the mid-to-back part of the upper palate. The tea's fragrance fills the throat and tongue, with a slightly lingering bitterness and light astringency. It has a gentle astringency.

The standard for picking fresh leaves is one Bud with two leaves, typically determined by the maturity of the leaves. The polyphenol content in tea buds is 26.84%, in one bud with one leaf it is 27.15%, in one bud with two leaves it is 25.31%, and in one bud with three leaves it is 23.60%, decreasing progressively.

The first step in making black tea is withering. Under certain temperature and humidity conditions, the leaves are spread out evenly to promote the activity of enzymes in the fresh leaves. This causes moderate physical and chemical changes in the internal substances, allowing some water to evaporate, causing the stems and leaves to wilt and turn a dark green color, and eliminating the grassy smell.

The second step is rolling,

The success of this step depends on factors such as the amount of leaves used, rolling time and frequency, pressure and release, unclumping and sifting, as well as controlling the temperature and humidity of the rolling room. Rolling (cutting) is done through continuous production using different machines connected together. The length of rolling time is influenced by the performance of the rolling machine, the amount of leaves, the age of the leaves, the quality of withering, and the temperature. Provided that the quality of rolling is guaranteed, there is some flexibility allowed.

After each rolling session, the leaves are unclumped and sifted.

Pressure and release: Pressure is a key factor affecting the quality of rolling. Based on the movement and rolling of the leaves into strips inside the rolling drum, the general rule is to apply “light, heavy, light” pressure. However, older leaves do not need to be lightly pressed at the end to prevent them from loosening. Pressure and release should be gradually increased or decreased, without sudden changes. The degree of pressure should be flexibly adjusted according to specific situations, such as “light pressure for tender leaves, heavy pressure for older leaves,” “light pressure for lightly withered leaves, heavy pressure for heavily withered leaves.” Pressure should be applied in stages, with each application lasting 7-10 minutes followed by a 3-5 minute release period, alternating between pressure and release. No pressure is applied during the initial stage of rolling or the first rolling session to allow the leaves to form strips initially, then pressure is gradually increased to tighten the tea strips. Before the rolling ends, pressure should be reduced to round the strips and allow the leaf juice to be reabsorbed.

The third step is fermentation, as black tea is a fully fermented tea,

usually placing the rolled leaves in fermentation trays or carts and entering a fermentation room.

Fermentation involves maintaining suitable temperature, humidity, and oxygen levels required for the oxidation and polymerization reactions of tea polyphenols.

① Temperature: Typically, the room temperature is controlled around 20-25°C, and the leaf temperature is kept around 30°C. If the leaf temperature exceeds 40°C, the leaves must be turned to cool down to avoid overly intense fermentation, which would result in low aroma and flavor, and a dark color. During hot seasons, cooling measures must be taken, and the leaves should be spread thinly to facilitate cooling. Conversely, when the temperature is lower, the leaves should be spread thicker, and if necessary, some insulation measures should be taken.

The sun-dried black tea is packed in cardboard boxes to prevent breakage, and inner bags must be placed inside to protect against moisture and mold, as dampness significantly reduces the aroma and can produce unpleasant odors and a throat-irritating sensation. Storage method: In a well-ventilated, dry environment without strong odors and avoiding direct sunlight, the tea can be sealed and stored long-term.

The tea has intact, sturdy, and robust strips, beautiful peaks, a lustrous dark color, and prominent golden tips.