The Great Emperor of China once asked the tea master Lao Cha:
— Tell me, old master, how were you able to achieve a tea with such extraordinary taste?
— This wasn’t difficult, my Emperor. All I had to do was wait 800 years until the tea bushes reach the ideal age, and the soil surrounding their roots soaks up all the wild fruits and becomes rich and moist. This is the secret.
This tea is made from the leaves picked from old trees (GuShu) grown in the wild in the mountainous area of Fengqing, Yunnan, at an elevation of 1500 meters, where the natural ecological environment provides ideal organic growing conditions for black tea cultivation.
The decomposing wild fruits and fallen leaves in this area give the tea trees, which have been growing in this soil for hundreds of years, a sufficient amount of nutrients. This is the reason why the tea leaves are so abundant in nutritious materials and can endure many infusions without producing any bitterness. This hong cha has a rich, smooth and mellow taste, followed by a lingering sensation of sweetness.
Characterized by its multilayered, mellow, rich taste and smooth mouthfeel, the Yunnan Dian Hong Wild Black Tea, made with leaves from ancient tea trees, is surely worth its price.
6g per 500ml 3-4min
6g per 120ml 5sec + 5sec for each subsequent infusion