Shaded by Ancient Forest, Dried by Open Sky.
This tea comes from the natural ecological area surrounding Jingmai Mountain, a landscape of towering, biodiverse old-growth forest where the tea trees grow beneath multi-layered canopy shade and are harvested from small-tree cultivars that have adapted to this particular soil: sandy, mineral-rich, wrapped in cloud and mist for much of the year. The temperature swings dramatically between morning and evening, coaxing bright yellow-green fresh leaves that carry more than the usual complexity.
After harvesting, the leaves undergo traditional shài hóng processing, sun-withered rather than oven-dried, which preserves a rawness and vitality that distinguishes this style from its Yunnan counterparts.
The Tasting Experience
This is a dark, symphonic tea. The fragrance opens in multiple registers simultaneously: dates and dried raisin in the bass; orange syrup and rice in the mid-register; and above it all, the high, complex notes of smoky wood, black pepper, saffron, and wet leather. The mouthfeel is pure velvet, dense and smooth, with a warming finish that continues long after the cup is empty.
Spiritual Character Warm, mild, and neutral.
Brewing Guide Tea-to-water ratio: 4g per 200ml Water temperature: 90–95°C Steeps: 6–8
Weight: 50g