From a remote, wind-brushed ridge at ~1,800 m in far northwestern Jinggu, right along the Bang Dong (Lincang) / Jinggu (Simao) borderlands, comes a black tea with wild mountain poise. Leaves from 100–200-year-old, naturally grown old-arbor trees are crafted as sun-dried black tea (晒红 / shài hóng) and stone-pressed in the traditional manner the same garden and leaf source as our 2025 Meng Zhu Da Shan Raw Pu-erh sibling, but with a wholly different, honeyed depth. Small in scale (80 kg total), large in character: this cake pours layers of red fruit, warm malt, and a buoyant, fruity-sweet hui-gan that lingers long after the sip. High mountain, old-arbor material: Naturally grown trees (100–200 yrs) at ~1,800 m concentrate aromatics and sweetness. Sun-dried black processing: Fully oxidized, finished in the sun for a lively, open fragrance and a gentle, rounded structure. Pressed for form & aging: Traditional stone press protects the leaf, encourages slow integration, and makes storage simple. Singular origin: Same leaf source as the Meng Zhu Da Shan raw Pu-erh compare side-by-side to taste processing versus terroir. Tasting notes Aroma: Wild honey, dried longan, candied orange peel, warm malt, a touch of cocoa husk. Liquor: Clear amber-crimson ; medium-full body with a silky, rounded mouthfeel. Flavor: Red dates/raisin, baked sugar, dark nectar, sweet potato, soft spice; subtle mountain florals underneath. Finish: Long and cooling with a persistent, fruity-sweet hui-gan and gentle mineral lift. Origin & processing Region: Meng Zhu Da Shan (勐主大山) , far NW Jinggu mountain Landscape: Remote, lightly tended garden; access paths cut by scythe a few times per year Elevation: 1,800 m Trees: Old arbor (100–200 years), naturally grown Harvest: April 2025 Method: Withered • rolled • fully oxidized • sun-dried • stone-pressed (traditional) Total production: 80 kg Wrapper design: Giovanni Crispino Brewing guide (Good water matters; tweak to taste.) Gongfu (recommended) 5-6 g / 100 mL 95–98 °C (203–208 °F) Quick rinse, then 10s • 15s • 20s • 25s • 30s… 8–10 infusions . Early steeps: honeyed red fruit; later: malt, cocoa, gentle spice. Western 3 g / 300 mL (10 oz) 95 °C (203 °F) • 2–3 min 2–3 infusions , adding 15–30s each round. Grandpa style 4 g / 300–350 mL , 90–95 °C Top up as you sip for smooth, all-day sweetness. Cold brew 8–10 g / 1 L , room-temp water; refrigerate 8–10 hours. Results in a silky, low-tannin brew with candied citrus and honey. Pairing & occasions Lovely with roasted nuts, semi-dark chocolate (65–72%), butter cookies, or dried figs. A cozy afternoon cup and a gentle dessert tea; excellent for contemplative sessions. In Summary Caffeine: Medium Aging & storage: The sun-dried, stone-pressed format responds well to a brief rest and can age gracefully. Store cool, dry, odor-free, and away from light; allow mild airflow. Area: Meng Zhu Da Shan, far NW Jinggu (border of Bang Dong / Jinggu) Altitude: ~1,800 m Harvest: April 2025 Trees: Old arbor, 100–200 years Style: Sun-dried black tea (shai hong), stone-pressed Total production: 50 kg Wrapper: Design by Giovanni Crispino In short: A high-mountain, old-arbor sun-dried black from Meng Zhu Da Shan lush red fruit and honey over warm malt, finishing with a long, fruity-sweet hui-gan pressed for beauty now and quiet evolution later. This tea has been tested in a certified laboratory for 404 pesticides, and is within the EU MRL limits set for those 404 pesticide residues. For a full list of the 404 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission click on this link .
