Shan Feng Wild Black
Born among unwatched trees, brewed once and the deep mountain answers.
Wild-released bushes left to grow with the forest. A thick, honeyed red tea with the cool air of the ridge inside every cup.
Where this leaf comes from.
Shan Feng — mountain wind. The name belongs to the trees we pick from: once-planted bushes long abandoned, now grown wild beside cedar and fern, fed on mist and nothing else. No fertiliser, no pruning, no spray — fifty years and more of standing still. Yield is tiny; we pick a single spring round and finish the leaves slowly, sun on bamboo trays, to keep the wild floral honey intact. The result is a red tea with broad shoulders and a clean, ringing aftertaste — what tea people call shan ye qi, the breath of the deep mountain.
In the cup
- Wild honey · longan · sun-warmed cedar
- Thick, almost syrupy soup with a cool finish
- Bitterness dissolves quickly into a long sweet return
- Holds its character through 10+ infusions
A simple gongfu method
- Clean ecology — wild groves far from farmland or spray
- Rich aromatics, long huigan, far beyond plantation red tea
- Ages with character — store it well and the soup grows rounder
- Not the same as untouched primitive wild tea — those we never sell
- Strong on caffeine; keep it gentle at first if you are sensitive
From the other mountain
Qing Su Shuixian
An old-bush Wuyi Shuixian with orchid breath and the slow, mineral pull of the cliffs. Mellow, never sharp — the cleanest welcome into rock tea.