Li Yu Lu Fengqing Wild Tree

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WildBlack 1.jpg
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Li Yu Lu Fengqing Wild Tree

from 15.00

A black tea that uses leaves from ancient and wild trees, some over 1,000 years old. A careful oxidation process brings out the ancient trees’ deep, rich, natural character. Dark cherry, wood, spice, and malty creaminess meet a gentle bitterness and astringency.

25g:
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Directly sourced from Fengqing County in Southwest Yunnan near the border with Myanmar, this tea is made by the tea master Li Yu Lu. Li Yu Lu’s village, Xiang Zhu Qing, is most famous for having the highest concentration of ancient tea trees in the world, including the single oldest at 3,200 years old. Botanically, culturally, and medicinally, this area marks tea’s true center of origin. Some genetic studies even suggest that, while the vast majority of flora in all of Asia was wiped out during the last ice age, Camellia sinensis was able to survive because of the particular geology and topography of this particular region. Tea therefore contains DNA from another genetic epoch. Li Yu Lu’s red tea uses leaves from ancient and wild trees, some over 1,000 years old. Usually leaves of this quality are pressed into high end puerh cakes and aged (as is the case with our 2017 Li Yu Lu Fengqing Wild Tree Puerh, which uses these exact same leaves). But some, like the ones that went into this batch, are set aside, bruised, and fully oxidized to make a red tea (“black tea” in the West). This process brings out the ancient trees’ deep, rich, natural character. The flavors and aromas of this delicious tea feel like a celebration of tea itself: dark cherry, wood, spice, and malty creaminess meet a gentle bitterness and astringency.

Instructions: 4 g tea, 8 oz. of 208° water, 3 min. Steep 4-5 times, adding 20-30 seconds each time.

See our Temperature Guide for help.