Tanned RedTanned Red Jingmai Mountain Shài Hóng Red Tea

Tanned Red · Shài Hóng · 晒红

2020 / 50 g

€79,00

1/14

Tanned Red · Shài Hóng · 晒红

Black tea

Year of production 2020 2022 2023 2025

Weight50 g

€79,00

€1.580,00/kg

Shaded by ancient forest, dried by open sky.

Tanned red black 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.

dates · dried raisin · orange syrup · smoky wood · black pepper · saffron · wet leather · pure velvet

FORMAT · Loose leaf

HARVEST · March

ORIGIN · Jingmai Mountain Region, Yunnan Province, China

ELEVATION · 1400 m

CULTIVAR · Jingmai Small-Tree Adaptive Cultivar

PRODUCER · Fengqing Guiyan Tea Roastary

PROCESSING · Hand-harvest → Solar-wither → Manual rolling → Full oxidation → Traditional Sun-Drying (Shài Hóng)

BATCH · 85kg globally

CERTIFICATION · Biodiverse Forest Ecological Sourced Standard

STORAGE · Sealed, dry, odour-free environment at ambient temperature

90/100

静山 · Jìng Shān Still Mountain · 88-94

The mountain at its most present. Everything unnecessary has fallen away.

Shài Hóng scores 90 due to its profound sensory complexity and masterful preservation of the sun-dried methodology. The mouthfeel is exceptionally velvety, showcasing an extensive flavor spectrum from dark fruit to exotic spices without any heavy processing footprints. It sits proudly within the Still Mountain archive. more about the Yuan Archive Scoring System

Lab Tested: This batch has undergone independent laboratory screening to verify its purity. It is confirmed free from synthetic pesticide residues and chemical contaminants, offering a clean and uncompromised tasting experience.

State-Certified National Park & Organic Terroir

This tea is cultivated in an officially designated, state-monitored ecological protection area.

State-Monitored Ecology: Grown in a strictly protected natural reserve where industrial activity is forbidden, and natural biodiversity creates an optimal microclimate for tea.

Purity Guaranteed: Free from synthetic pesticides, chemical fertilizers, or soil additives.

tanned red tea tree marked with protection shield

The Dry Leaf

Dark, long, natural-looking twisted leaves with rich golden-auburn highlights, releasing a fragrance of dried fruits and warm spices.

The Soup

A deep, dark tobacco-red broth, brilliant and incredibly dense in the cup.

Fragrance & Palate

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, high, complex notes of smoky wood, black pepper, saffron, and wet leather. The mouthfeel is pure velvet, dense and smooth, finishing with a deep, full-bodied warmth.

Spiritual Character

The Energy: Warm, exceptionally mild, and neutral. It acts as an expansive, comforting blanket that warms the internal channels.

The Hour: Perfect for contemplative afternoons or slow, quiet evenings when your palate desires a journey through deep, dark sensory landscapes.

Lineage & History Tanned Red is a brilliant departure from commercial Yunnan red teas, skipping the industrial oven entirely. Instead, it utilizes traditional shài hóng processing: leaves are sun-withered, manually rolled, fully oxidized, and finally dried under the open sky. This vital sun-drying technique preserves a raw, symphonic energy in the leaf, creating a dark, velvety profile that evolves beautifully over multiple infusions.

Terroir & Microclimate This tea is sourced from the ancient, biodiverse ecological area surrounding Jingmai Mountain in Yunnan, at an elevation of 1,400 meters. The small-tree cultivars grow beneath a towering, multi-layered old-growth forest canopy. Rooted in sandy, mineral-rich soil and wrapped in mist, the plants endure dramatic diurnal temperature swings, coaxing out extraordinary complexity, from sweet dates and orange syrup to saffron and smoky wood.

Sun-dried red teas possess a living character that evolves beautifully under high, steady heat. Avoid a violent rolling boil, but use structural warmth to unlock the layers.

Vessel: Heavy clay vessel or thick porcelain gaiwan

Ratio: 4g per 200ml

Water Temperature: 90°C - 95°C (194°F - 203°F)

First Rinse: 5 seconds then discarded, opening the sun-matured leaf architecture

Steeps: 6-8 successive infusions, letting each steep rest slightly longer to extract the heavy dried-fruit base

Teaware Pairing

Give this tea a heavy, thick-walled clay vessel that retains high heat across the session, allowing the symphonic, velvet notes of dates, orange syrup, and saffron to unfurl slowly.