Yunnan Ancient Tree Black Tea
Yunnan Ancient Tree Black Tea is crafted from the fresh leaves of wild arbor-type ancient tea trees of the Yunnan large-leaf variety. Through processes such as withering, rolling, fermentation, and drying, this premium black tea is produced.
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Price per box: $ 16.7-89.9
Minimum order quantity: 20kg
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Classification:
SHOP&LEARN
Details Introduction
Yunnan Ancient Tree Black Tea is crafted from the fresh leaves of wild arbor-type ancient tea trees of the Yunnan large-leaf variety. Through processes such as withering, rolling, fermentation, and drying, this premium black tea is produced. Below is a detailed introduction:
Growing Environment
Yunnan is recognized as the origin of the world's tea trees, boasting vast preserved ancient tea forests and a significant number of ancient and wild tea trees. The primary production areas are located along the Lancang River, including Lincang, Baoshan, and Simao. The region features a subtropical climate with abundant rainfall and fertile soil. Key environmental conditions include:
● Annual temperature: 17–22°C
● Average rainfall: 1200–2000 mm
● Relative humidity: Over 80%
● Soil type: Lateritic red soil and latosol, with a pH of 4.5–5.5—ideal for black tea cultivation.
Quality Characteristics
● Appearance: Bold, robust strips with golden pekoe and a dark, glossy sheen. The leaves are slightly longer than those of other black teas.
● Aroma: Naturally fresh and pure, with rich honey and floral notes, complemented by a distinctive fruity fragrance, creating a complex aromatic profile.
● Liquor Color: Bright red-orange-gold, clear and luminous.
● Taste: Full-bodied, mellow, and brisk, with a refreshing sweetness and lingering aftertaste. Even after 10+ infusions, the tea retains its sweet and smooth character.
● Spent Leaves: Tender, intact buds with a reddish-brown hue, soft and elastic.
Production Process
● Harvesting:Picked by hand using the "two-finger plucking" method (thumb and forefinger).
● Standard: One bud with one or two leaves.
● Withering:Sun-dried or air-withered to reduce moisture, softening the leaves for shaping.
● Rolling:Machine-rolled to twist the leaves, releasing juices for better infusion.
Fermentation:
The key step for developing color, aroma, and taste. Enzymatic oxidation turns the leaves red, enhancing their fragrance.
Drying:
Heat-dried in stages (pre-drying and final drying) to reduce moisture below 4%, ensuring preservation.
Health Benefits
Rich in carotene, vitamin A, calcium, and phosphorus, this tea offers:
● Refreshing and fatigue-relieving effects.
● Promotes saliva production and clears internal heat.
● Diuretic and cardiovascular benefits.
● Strengthens teeth and prevents cavities.
● Nourishes skin, reducing wrinkles and maintaining radiance.
Brewing Guide
● Warm the Teaware: Rinse the teapot and cups with hot water.
● Add Tea: ~5g per serving (adjust to taste).
● Water Temperature: 90–93°C (slightly cooled from boiling). Pour using a spiral motion for even extraction.
Steeping Time:
1st–6th infusions: Immediate pour (no waiting).
7th–14th infusions: 10–20 seconds, gradually increasing thereafter.
Better sweet today. A better world tomorrow.
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