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2024 Wuyishan Wild-Grown Black Tea (2024 Spring)

2024 Wuyishan Wild-Grown Black Tea (2024 Spring)

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Type
Black Tea
Origin
Fenglingguan, Lanxiang, Wuyishan, Fujian Province, China
Cultivar
Wuyi Caicha (wild-grown heirloom variety)
Elevation
500–800 m
Steeping instructions
Water Temperature: 90-95˚C / 194-203˚F. Steeping: - Gongfu style: 1g : 20-25ml, 5s, 10s, 15s for the first 3 infusions, then gradually increasing the steeping time with each round. - Western style: 1g : 80ml, 2min + 1min per infusion. - Bowl style: 1g : 80ml - Cold brew: 1g : 150ml, 3 hours or longer.
Description
This wild-grown black tea comes from high-altitude primary forest areas near Fenglingguan in Wuyishan, part of the historic birthplace of black tea. Tea trees grow naturally in rocky crevices under forest canopy, with deep roots drawing nutrients from mineral-rich soil and thick humus layers. Leaves are harvested by hand from over fifty-year-old wild heirloom trees, following a strict one-bud-one-leaf standard. Picking requires trekking into the forest, resulting in limited annual production. Processing follows a traditional sequence of natural withering, rolling, light fermentation, drying, and low-temperature aroma enhancement, with close manual control throughout. The dry tea is tightly twisted and dark with golden tips. The liquor is clear and orange-gold. Aromas combine mountain freshness with orchid florals and honeyed sweetness. The taste is clean, smooth, and enduring, with strong mountain character, lively sweetness, and a long, refreshing aftertaste that reflects the tea’s wild origin.

Shipped in November 2025

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