Wild Origin
The high slopes of Da Xue Shan in Yunnan yield something rare: black tea from wild trees aged 300–500 years. Known as Wild Origin, this spring 2025 lot was hand-picked by Lisu families at 2 100 m in late March, right at the close of the early-spring window when buds carry concentrated sugars. The altitude and age of the trees combine to give the leaf a lifted perfume and a refined depth. Expect bright alpine florals, hints of red fruit sweetness, and a clean finish touched with resin. For anyone curious about black tea from Yunnan’s wild forests, this is a confident place to start — small-batch, precise, and composed.
High mountain
Da Xue Shan rises over northern Yunnan with forests between 2,000 and 2 300 m. From here, this lot was picked at 2,100 m, where cooler nights slow growth and build aromatic intensity. Mountain light adds firmness, keeping the finish clear. Wild stands on these slopes flush slightly earlier than surrounding gardens, so late March offers a brief but rich harvest. The rocky soils and mixed woodland lend a balsamic edge, which is evident in the aftertaste, featuring notes of pine and dried herbs. Together, these elements shape a cup that feels structured yet buoyant, carrying fragrance over a steady mineral base.
Old trees
The raw material comes from scattered, centuries-old, unmanaged trees. Their roots reach deep into the mountain soils, drawing a wide range of minerals that translate into layered flavor and a naturally smooth mouthfeel. Leaves from this population show distinctive traits: slender buds with persistent sheaths and less surface hair, which brew into clear liquor with low astringency. Harvest areas are modest, measured in low tens of hectares. That scarcity, combined with limited yield per tree, makes the output traceable and personal. The tea is defined as much by forest ecology as by human tending.
Careful oxidation
This batch was made expressly as a black tea, with processing tuned to highlight natural perfume rather than weight. Leaves were gently withered to soften grassy notes, then hand-rolled to release juices for a slow, even oxidation. This turned bright alpine notes toward honey and red fruit while keeping the texture calm. A low-temperature bake set the aromas without over-darkening the leaf. The finished strips are glossy, intact, and aromatic, producing a cup that remains lively across multiple short steeps. What stands out is the clarity: varietal character and old-tree depth, not heavy roast.
FAQ
Why are wild tea trees rare in Yunnan?
They seed naturally in remote forests and are not replanted in rows. Many of these stands are centuries old, making them scarce and limited in output.
How does altitude affect the taste of this tea?
Cool nights at 2 100 m slow leaf growth, concentrating aromatic compounds, while strong sun keeps the finish clean and bright.
What makes this black tea different from cultivated Yunnan teas?
It comes from unmanaged wild trees, centuries in age, and was crafted in small batches with controlled oxidation to highlight floral and fruit notes rather than heaviness.