困鹿山の純料古樹生プーアル茶『雲在』 200g
400年以上の超高樹齢
2023 年春
製茶師：唐望
産地：雲南省普洱 困鹿山


長年にわたり製茶を続けてきた茶師唐望氏は、いつか景谷以外の原料でプーアル茶を作りたいと願っていた。

数年前、その夢を叶える機会が訪れる。雲南・普洱市にそびえる困鹿山――海抜1400〜2200メートル、霧に包まれた原始林と古茶園が連なり、清・雍正年間には皇家の貢茶園として名を馳せた土地である。野生型から栽培型まで多様な茶樹が混生し、「茶の天然博物館」と呼ばれるほど原生品種が豊富だ。

唐望は、この困鹿山で樹齢400年以上という超高樹齢の古樹から採れた純料で、生茶を仕上げた。その香りは、言葉では尽くせないほど豊かでありながら、澄み切った明快さを併せ持つ。葉底には中小葉種が多く、ときおり大葉種も混じる。困鹿山の茶は、力強さよりも「雅」を旨とし、柔らかく品のある香味が長く続くのが特徴だ。

「ここにある茶樹はすべて測ったが、幹の直径は45〜55センチ。推定で樹齢400年以上だ。清代の貢茶園・曼松とは違い、剪定されたことがなく、高く真っ直ぐに伸び、生命力に満ちている。茶種の多様さ、遺伝子の豊かさは茶樹の起源に直結している。あれほど高大な古茶樹には、本当に心を打たれる」と唐望は語る。

【美味しい淹れ方の目安】

茶葉：4g
湯量：100ml 蓋碗/茶壺
抽出温度：100℃
抽出時間：最初の数煎はすぐに抽出
16煎以上楽しめ、茶湯の変化をゆっくり味わえます

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Wild Raw Pu-erh “Yun Zai” from Kunlu Mountain 200g
2023 Spring
Origin: Kunlu Mountain, Pu'er, Yunnan

After many years of crafting pu-erh in Jinggu, tea maker Tang Wang had long hoped to one day produce a tea from another great tea mountain of Yunnan.

That opportunity came at Kunlu Mountain, a historic tea-growing region in Pu'er rising from 1,400 to 2,200 meters above sea level. Surrounded by mist-covered forests and ancient tea gardens, Kunlu Mountain was once renowned as an imperial tribute tea region during the Qing Dynasty. The mountain is home to an extraordinary diversity of tea trees, from wild populations to cultivated ancient groves, and is often referred to as a living museum of Yunnan tea genetics.

For this tea, Tang Wang selected leaves exclusively from ancient tea trees estimated to be over 400 years old. Unlike the carefully managed tribute tea gardens of Mansong, these trees have never been pruned, growing tall and upright in their natural environment. Many display trunk diameters of 45–55 cm, reflecting centuries of uninterrupted growth and remarkable vitality.

Kunlu Mountain teas are celebrated not for overwhelming strength, but for their elegance and refinement. The leaf material is composed primarily of small- and medium-leaf ancient tea varieties, occasionally interspersed with larger-leaf trees, contributing to the mountain's distinctive complexity and aromatic character.

- NOTES -

Warm woody sweetness, wild honey, delicate orchid, and sandstone minerality.

Graceful and layered, with a refined floral fragrance, soft honeyed sweetness, and a distinctive mineral character. After ten or more infusions, the tea gradually evolves toward warm sandalwood notes and lingering rock sugar sweetness, revealing increasing depth and complexity throughout the session.

- BREWING -

Tea: 4g｜Water: 100ml Gaiwan or Teapot｜Temperature: 100°C
Infusion: Flash infusions for the first several brews.
Enjoyable for 16 or more infusions, revealing new layers of aroma and texture as the session unfolds.