![\"\"](\"https:\/\/hojotea.com\/jp\/wp-content\/uploads\/IMG_9112-1.jpg\")
<\/p>\n<\/p>\n
We have released the 2025 loose-leaf version of Da Xue Shan Wild Raw Pu-erh Tea.
\nThis tea comes from wild tea trees that grow naturally in the high mountains of Yunnan Province, at elevations above 2000 meters.<\/p>\n
This year, we were only able to secure a small quantity for retail, and the current release is available exclusively in loose-leaf form. There are no plans for restocking, and no cake version will be offered this year, so we recommend placing your order while it is still available.<\/p>\n
A value pack is also offered in limited numbers and will be sold on a first-come, first-served basis.
\nIf you\u2019ve been waiting to try this tea, this may be the only opportunity this year.<\/p>\n
Da Xue Shan Wild Tea is made from Camellia taliensis, a wild tea species closely related to the more commonly known Camellia sinensis, which is used for most teas around the world.
\nUnlike Camellia sinensis, Camellia taliensis has much thicker stems, which makes it more difficult to process. The uneven moisture distribution between leaves and stems often creates challenges during production.<\/p>\n
Many raw pu-erh teas on the market made from Camellia taliensis are pan-fried at high temperatures, similar to how green tea is processed, or may end up partially scorched during pan-frying. This can result in a strong high-fired note sometimes described as “gao xiang” (\u9ad8\u9999), which may not be ideal for everyone.<\/p>\n
Such overheating typically occurs when the leaves become too dry during withering, causing the internal temperature of the leaves and stems to rise too rapidly during pan-frying.<\/p>\n
![\"\"](\"https:\/\/hojotea.com\/jp\/wp-content\/uploads\/IMG_0782-4.jpg\")
<\/p>\n
Pan-frying of wild tea<\/p>\n
This year, on the day we processed a large quantity of wild tea, the weather unexpectedly turned cloudy in the afternoon, with occasional showers and high humidity. As a result, we couldn\u2019t sun-dry the tea under optimal conditions, and the finished batch developed a slight stale smell and astringency. We unfortunately decided not to purchase that lot.<\/p>\n
The tea we are offering now was produced on a different day, under ideal weather conditions, in a small batch. Due to the limited quantity, we were unable to compress it into cakes. This year, it is available only in loose-leaf form.<\/p>\n
![\"\"](\"https:\/\/hojotea.com\/jp\/wp-content\/uploads\/IMG_9100-1.jpg\")
<\/p>\n
This tea is made from truly wild Camellia taliensis trees.
\nIn recent years, as wild tea has become increasingly popular, many tea farmers have started cultivating Camellia taliensis in managed tea gardens. In Yunnan, it\u2019s common practice to refer to this species simply as “wild tea”, even when the trees are clearly planted in neat rows on farmland. The term has become so widely used that almost no one questions whether the tea is truly wild anymore.
\nThis situation is quite similar to how “wild rice” is labeled in many parts of the world. Originally, wild rice referred to grains harvested from naturally growing plants in the wild, but today, much of what is sold as wild rice is actually farm-cultivated.
\nBecause of this, it has become increasingly difficult to tell the difference between genuinely wild products and those grown in controlled environments. That\u2019s why we take extra care in sourcing tea that truly grows wild in the mountains.<\/p>\n
![\"\"](\"https:\/\/hojotea.com\/jp\/wp-content\/uploads\/IMG_1639-1.jpg\")
<\/p>\n
We focus on truly wild tea that grows naturally in the mountains.
\nWe value wild environments because tea that grows slowly over time within a natural ecosystem tends to be especially rich in minerals, resulting in a fuller flavour and a long-lasting aftertaste.<\/p>\n
Our tea leaves are harvested by ethnic minority communities living in secluded mountain villages. In some remote parts of Yunnan, it is a long-standing custom to enter the mountains each spring to gather wild Camellia taliensis. This tea was originally pan-fried for their own use or traded with nearby villages.
\nWe work closely with trusted local producers to collect these fresh leaves and process them into both white tea and raw pu-erh tea. This close partnership ensures the authenticity, quality, and traceability of every batch we offer.<\/p>\n
Da Xue Shan Wild Raw Pu-erh Tea stands out with its natural grape-like character, making it an accessible option for those new to raw pu-erh. Its distinctive flavor is easy to recognize, and even beginners often find it approachable.
\nAs the tea matures over time, it may develop characteristics reminiscent of raisins and subtle honey-like notes.<\/p>\n
It is also appreciated in its fresh state. In fact, many tea makers and buyers in Yunnan, including ourselves, prefer drinking it while it is still young. Whether to enjoy it now or store it for the future depends on your preference.<\/p>\n
Although this tea is in loose-leaf form, it can be aged just like tea compressed into cakes. For aging, we recommend keeping it unopened in a dry, well-ventilated place. After around three years or more, noticeable changes may emerge in its flavor.<\/p>\n
For international customers, please refer to the following page for pricing: Please send your inquiry to us via email at info2@hojotea.com<\/a>.<\/p>\n For customers in Malaysia, Singapore, and Brunei, please click here<\/a> to visit the product page.<\/p>\n
\nhttps:\/\/hojotea.com\/img\/tealineup10.pdf<\/a><\/p>\n