Pu Erh tea has a long tradition in China and has been cultivated in the Pu Erh prefecture for 1700 years. The best quality Pu Erh tea comes from exceptionally old tea trees and owes its exceptionally earthy, rough taste to its special fermentation in deep stone caves. This specialty is cultivated at an altitude of 1300 - 2000 meters and hand-picked in the early morning. This tea specialty is produced by small family-run tea farms. Starting with ten-year-old Pu Erh tea, it is considered a status symbol in China. The older the Pu Erh tea (up to 30 years), the more valuable and expensive it becomes. Harvested from the Quing Mao tree, this tea is fermented for about an hour and stored for the second fermentation in special stone caves after firing and drying.