Young tea leaves from the Yunnanese "Da Ye Zhong" 大叶种 variety, grown natually in a sustainable environment without pesticides, nor fertilizers. Harvested in spring 2023 from mature "Lao Shu" trees around 80 years old, growing at an altitude of 1,850 meters in the village of Qin Cai Tang (Celery Pond) 芹菜塘, Yongde area, Yunnan province, China. This is a local and esoteric cultivation zone, to the best of our knowledge, making its debut outside of China, one among many villages and tea-growing mountains we are unveiling for the Western audience for the first time.
 
During one of our visits to Fengqing area in early 2018, we first encountered authentic versions of "Shai Hong" - the original version of Yunnan's red tea (black tea) - produced using a traditional and challenging method that includes natural drying without the use of a drier. This relies heavily on the weather conditions, skills, and knowledge that aren't often honed in China. Since then, we've been on the hunt for a good Shai Hong, sampling different versions from various tea-makers, while studying this fascinating method along the way.
 
We couldn't find a better timing to introduce a distinguished, full of character Shai Hong directly to the summer 2023 blind tasting club's first summer edition. According to the grower, who sun-dried and shade-dried the leaves alternately, "In Dian Hong 滇红, you drink the aroma, but in Shai Hong you drink the magic". This tea is complex and energetic, featuring a lightly smoked wood barrel aroma and tasting notes of spices, molasses, and plum.
 
Shai Hong tends to change significantly over time, especially in the first few months after harvest. It's suitable for aging similar to Pu'er tea, unlike most Dian Hong which its aging isn't enzymatic. Hence, it's recommended to store it properly and revisit it over the years.
 
Very limited stock.