About Wild Yunnan Ancient Tree Black Tea

This wild Yunnan ancient-tree black tea comes from semi-wild old tea gardens at an elevation of around 1600 metres. Most trees are over a century old, belonging to the large-leaf Assamica variety. The environment is natural and pristine, with year-round mist and surrounding forests. The tea trees grow slowly, their deep roots anchored in humus-rich mountain soil, absorbing nutrients from the forest ecosystem.
The liquor is mellow and sweet, carrying a distinct mountain-wild character—a cool “wild aroma” that sits between woodiness and mountain breeze. It is subtle yet naturally powerful. Its charm lies not in refinement but in balance, purity, and the raw vitality of wild tea. Every sip feels like tasting the breath of the forest.

Appearance & Taste

This wild Yunnan ancient-tree black tea has tight, slender leaves, dark with reddish-brown hues and touches of golden tips. The dry aroma carries hints of forest air and soft honey-fruit fragrance. The liquor is a clear amber, offering intertwined notes of floral honey and ripe fruit, accompanied by fresh woodland aromatics. The texture is smooth and saliva-promoting, with a lingering sweet finish that reflects the natural spirit of wild tea.

Taste: Earthy, Floral, Fruity, Herbal, Honey, Longan, Sweet, Woody

Brewing Guide

Tea Cup

3 teaspoon(s)

90°C (125ml)

1-2 mins

Enjoy!

Glass

6 tsp

90°C (250ml)

1-2 mins

Enjoy!

Teapot

12 tsp

90°C (500ml)

1-2 mins

Enjoy!

Kongfu Style

Use 4–5 g in a 120 ml gaiwan.
Brew directly with boiling water.
The first two infusions should be quick (about 5–8 seconds each).
From the third infusion onward, slightly extend steeping time according to taste.
Can be brewed 7–9 rounds with lasting aroma and complexity.

Origin

This tea is produced in the high-mountain regions of southern Yunnan, on the edge of the Yunnan-Guizhou Plateau, at an average elevation of about 1600 metres. The terrain is mountainous with abundant streams, constant mist, and large day-night temperature variation—ideal conditions for large-leaf tea trees.

The gardens are surrounded by old-growth forests rich in biodiversity. Tea trees grow scattered among ancient trees, mosses, and ferns, coexisting with the native ecosystem. They absorb moisture from mountain springs and nutrients from forest soil, giving the tea its characteristic wild mountain charm. The soil consists mainly of red earth and humus-rich layers, high in organic minerals, contributing to the tea’s sweet, layered flavour profile.

Origin: Yunnan

Picking & Production

Harvested in spring, usually one bud with one or two tender leaves. The buds are plump and rich in natural compounds. Fresh leaves undergo light withering, rolling, and moderate oxidation, with the entire process guided by the tea maker’s skill in managing heat and timing. The final drying is done with gentle charcoal-free low heat, concentrating aroma and giving the leaves their deep glossy colour. The resulting tea is clear in structure and expresses the natural taste of high-mountain, traditionally crafted black tea.