Ancient Heights
A late frost never touched these slopes. Ancient Heights arrives from Yunxian at 2 000 m, picked on April 2025 as young bud with one to two leaves. This is a high-elevation Yunnan black tea shaped by cool nights and bright days. Leaves expand slowly and keep more aroma precursors, so the cup feels poised rather than heavy. Warm malt and caramel come first, then dried longan and cocoa, with a clean, mountain-air finish. Forestry gardens total about 15 ha, scattered among mixed woodland. Trees grow naturally with hand weeding and no synthetic sprays. Growth is steady and flavours stay focused. If you want a detailed, high-mountain interpretation of Yunnan black tea from mature trees, this lot delivers clarity, length and calm texture across many short infusions.
Altitude
Elevation is the quiet driver here. At 2 000 m the leaf grows at a measured pace, holding the building blocks of scent and taste that can disappear at lower, hotter sites. That tempo shows in the cup as malt stitched to dried fruit and cedar over a tidy mineral line. Thin, dry air helps the picked leaf reach the works in excellent condition, with fewer bruises before rolling and fewer coarse edges later. Yunxian ridges face shifting winds that dry withers gently and evenly. The leaf relaxes without collapsing. Expect a copper-gold liquor that stays bright through repeated steeps, its flavours stacking instead of smearing.
Old Trees
These are ecological forestry plots, not regimented rows. Old arbors stand within mixed woodland and are tended with simple field care and no synthetic inputs. Deep roots draw stable moisture and a wider mineral palette. In the cup that becomes layered flavour and a smooth, slightly waxy texture. Yields stay modest by nature, so pickers move tree to tree with a selective standard that protects canopy health. The compact scale, roughly 15 ha across parcels, keeps distances short and timelines tight, preserving freshness from branch to trough. Stewardship is personal. Producer Cha Wei Hua coordinates field work and finishing so the spring leaf is gathered and processed as one coherent lot. Balance is the result. No showy peaks, just an even arc that invites another pour.
Variety
The leaf is Mengku Daye, a tea plant variety known for large, thick leaves and generous polyphenols. In black tea form it leans toward malt, honeyed grain and gentle cocoa rather than overt florals. The sturdy cell walls release flavour in measured steps. Later cups feel composed, not washed out. Variety does not explain everything, but it frames expectation. Here, big-leaf genetics meet high elevation and old-tree physiology to give an articulate, grounded profile. Tannins read as structure rather than grip. Sweetness builds rather than shouts. If you are used to golden-bud showpieces that peak early, this reads more textural. The interest lies in how flavours travel, not only how they start. Easy to enjoy now as a refined daily cup.
FAQ
Why is a high-mountain site useful for black tea?
Cool nights slow growth and help retain aroma precursors. Processing then turns those into malt, fruit and a clean finish. You get clarity and length rather than quick sweetness that fades.
What makes old-tree material feel different in the mouth?
Older trees have deeper root systems and denser leaves. This often yields a smoother, slightly waxy texture with layered flavour and steady aftertaste.
What does the gentle bake contribute?
A restrained, low-temperature bake fixes aroma without darkening the liquor. It preserves caramel and red-fruit notes and keeps the finish precise.