In Yunnan Province’s Xishuangbanna region at elevations of up to 800 meters, wild tea trees that are centuries old are regularly harvested to produce some of the finest Pu’er teas. Once a year, the tea trees are harvested to create this superb black tea with lingering notes of sweet dried plums and longans.

black | dried sweet plum (longan), savory, velvety

Tea Tips: Sniff, sip, savor, and share this tea with family and special friends.

Ingredients: China, Camellia sinensis assamica, Yunnan Province black tea. Cultivar: Qun ti pin zhong

How to Steep: Western-style: 1-2 heaping tsp, 8 oz water, 208°F, 4–5 min Eastern-style: 5 g or 4 heaping tsp, 6 oz water, 205°F, 20 sec; add 10 sec for each steeping.

Fun Fact: The wild tea trees harvested to make this tea are 25–30 feet high. Xishuangbanna is a region located in the southernmost part of Yunnan province, China. It is known for its rich tea heritage, which dates back thousands of years.

 Fresh leaves can only be harvested from the spring equinox to the Grain Rain period (after Qing Ming). The annual production of the tea is limited each season and esteemed due to its high, long-lasting aroma and a jackfruit or longan fruit note.

Processing: Freshly picked leaves are sun-dried, then rolled into strips, followed by sun-drying for 6-7 hours until they reach approximately 10% moisture content. Finally, they are fully dried using charcoal fire.

Similar Teas: Nepal Golden Tips, Dan Cong Toasted Almond, Dan Cong Stone Fruit