Black tea from the wild tea tree grown in a native forest

Since a few years ago, we have been introducing wild black tea. As the name suggests, it is produced from fresh tea leaves collected from wild tea trees naturally grown in the mountains. In 2015, this tea became very popular and sold out much earlier than expected. Managing the quality of wild black tea is much more challenging than producing other types of tea. Firstly, wild tea trees are located deep in remote mountain forests. Secondly, it is difficult to ensure proper processing near the origin. High-quality black tea production requires sophisticated skills and proper facilities, especially ovens, which are often unavailable in such remote areas. Therefore, we must pay close attention to both raw material and processing. Last week, I inspected the freshly produced wild black tea and would like to share my observations.

Good wild tea has to be tailor-made

Demand for wild black tea has increased significantly this year in the Chinese domestic market, largely driven by companies in Feng Qing actively expanding their wild black tea business. As they began sourcing fresh leaves from various villages, costs have risen accordingly. We pre-booked our wild black tea back in February. Securing tea early often gives us access to better-quality material. Through years of experience in pu-erh tea sourcing, we have learned that the best tea is often committed even before the harvest season begins. Since February, we have been closely communicating with the manufacturer to monitor progress and ensure the desired quality.

Wild tea grown in Zhen Kang

In Yunnan Province, wild tea can be found wherever the mountains remain in a natural state with minimal agricultural activity. This year, we sourced wild tea from native forests in Zhen Kang, located in southwestern Yunnan. This year, we obtained leaves from significantly older trees than before. I also traveled to the mountains where these wild tea trees grow. The trees in this region are generally taller, older, and larger, resulting in a stronger aftertaste compared to the 2015 harvest. The 2016 wild black tea has a fuller body, with a rich flavor that spreads broadly across the palate. We traveled about five hours by 4WD across mountainous terrain to reach a small village completely surrounded by mountains. This village, inhabited by the Lisu minority (傈僳族), has existed for over 450 years. Only the village chief speaks limited Chinese; even my local tea manufacturer, who speaks Yunnan dialect, had difficulty communicating with the villagers. Wild tea trees are scattered across elevations of 2100–3000 meters, often deep within native forests. Villagers must walk 2–3 hours to reach them. They harvest the leaves only once a year in spring. Each villager collects leaves individually, which are then gathered and supplied through the village chief.

 

Fresh wild black tea is like Phoenix oolong

Freshly produced wild black tea does not exhibit the typical strong black tea profile. Instead, it offers a distinctive fruity flavor reminiscent of Phoenix Dan Cong oolong. I personally enjoy this refreshing character. However, if you prefer a stronger and deeper flavor, I recommend aging the tea for a few months. As it matures, the flavor becomes richer and more intense. Both fresh and aged versions have their own unique appeal. We expect to receive the wild black tea by April or May at the latest. A final inspection will be conducted before shipment from the manufacturer.