Picked from the first-spring flush of 500-800-year-old wild ancient tea trees in the Qianjiazhai primeval forest of Yunnan, this 2026 wild-tree Dian Hong is fully oxidized into a brilliant, luminous red liquor. The sip opens honey-sweet, weaving floral and fruity notes with a wild mountain character—full and rounded, yet untamable. That is the unmistakable terroir mark of ancient trees deep in the forest.

Grown on wild giant tea trees in the Qianjiazhai primeval forest of Yunnan, the bushes grow naturally among the woodland—no fertilizer, no pesticides—a true wilderness-ecology black tea. Only the wild first-spring flush is plucked, once a year, in scarce yield. The old trees' rich inner compounds give this Dian Hong a unique wild charm and a long-lasting sweet finish.

PackagingPACKAGING

Ships in either an eco-friendly paper box or eco pouch, randomly assigned. If you have a preference, please note it in your order. We put more of our cost into the tea itself—premium gift boxes are available separately.

1. Warm the Ware

   Rinse the gaiwan and cups with boiling water to raise the temperature and dispel chill, letting the wild-tree black tea's aroma open up.

2. Add Tea & Awaken

   Place 5 g of dry leaf into the gaiwan, give it a few gentle shakes, and breathe in the upfront wild-honey and floral-nectar fragrance.

3. High Pour

   Pour 90-95°C water from a height and give a quick rinse, then discard—this awakens the leaves and unfurls the twists.

4. Steep & Sip

   For the first three steeps, pour out in 5-10 s; add 5-10 s per later steep. Savor the brilliant red liquor and its mountain-honey charm.

This wild Dian Hong comes from the Qianjiazhai primeval forest of Yunnan. Tea trees grow symbiotically with moss and mixed woodland—no fertilizer, no pesticides—their branches clad in pale lichen, the truest mark of a wilderness ecology. Each spring the old trees push out one flush of plump leaves, plucked only once a year in a short window with limited yield. At 2,000 m, mist and day-night temperature swings let inner compounds accumulate slowly, giving this ancient-tree Dian Hong its distinctive "terroir wildness."

Qianjiazhai primeval forest garden · alt. 2,000 m, ancient trees among the forest, veiled in mist

The wild ancient tea trees grow deep in the mountain forest, aged 500-800 years, their roots driven deep to draw the breath of the woods. Buds and leaves are thick and rich, far surpassing plantation tea in inner compounds. Only the plumpest, most even one-bud-two-leaves of early spring are taken. The fresh leaf is made through plucking, withering, rolling, full oxidation and drying, preserving the wild-honey aroma and mountain character to the utmost; highly durable, the leaves stay even and lively red through a dozen-plus steeps.

500-800-year wild ancient tea tree · first-spring wild flush, dark twists with red leaves, non-downy