"Honeydew" Dian Hong Black Tea (GuShu)

Tea Master Lao Cha poured a cup and slid it across the table. The liquor glowed red-gold in the morning light.

– Sifu, it's so sweet! Like wild honey. And there's something floral underneath... orchid? – the young monk leaned closer to the cup, breathing in.

– That's Hekai talking. The mountain, the mist, the forest – it's all in there. Bold, yet gentle. That's the mark of a good ancient tree Dian Hong.

HeKai (贺开) is home to one of the largest and best-preserved ancient tea gardens in Yunnan. Located in Menghai County, deep in Xishuangbanna, the HeKai gardens stretch across nearly 8,000 mu of mountainous terrain at 1,400–1,800 meters above sea level. This tea comes from the ancient gardens of Manmai Old Village (曼迈老寨) – one of three core Lahu ethnic (拉祜族) villages in the area, where the local people have cultivated tea for over 1,500 years.

HeKai's terroir is remarkable. The ancient tea trees grow veiled in mist and sheltered under a dense canopy. Orchids, lichens, and mosses cling to the branches of centuries-old trunks. The mineral-rich, slightly acidic soil feeds the deep root systems of GuShu (古树 – Ancient Tea Trees), estimated to be 300–800 years old, producing leaves with an extraordinary depth of flavor.

This Dian Hong (滇红 – Yunnan Red Tea) is crafted by our good friend and a skilled tea master, Brother Liang from HeKai. He processes the leaves of the ancient tea trees with the intent to preserve the GuShu character while drawing out a deep, honeyed sweetness.

In the cup, the tea brews a deep red-orange gold. The aroma leads with honey sweetness, layered with ripe fruit, gentle florals, and a subtle orchid undertone that lingers at the bottom of the cup. On the palate, it's full-bodied, velvety, and deeply sweet. There is a pronounced Shan Ye Qi (山野气韵 – Wild Mountain Character)  and very calm, balanced Cha Qi (茶气 – tea energy).