Picked in late March from wild-growing Camellia Assamica Dehongensis trees in Yunnan’s tropical southwest, this red tea is made entirely from purple buds. The leaves were slow-wilted for 48 hours — longer than usual — allowing the bold tannins to soften without losing their depth.
The result is a layered, full-bodied tea with firm bitterness and bright acidity. You might taste hops, plum skin, rosewood, and tarragon in the top notes; followed by cedar bark, burnt sugar, and underripe berries in the finish. Complex, structured, and not for the faint-hearted — this is a tea that leans into bitterness and finishes dry. One for fans of negronis, hoppy ales, and other bold profiles.
Tastes like Hops, plum skin, rosewood, tarragon(Top); Cedar bark, burnt sugar, underripe berries(Base);
Brewing 5g tea / 100ml water / 90–95°C Steep for 30–45 sec. Re-steep several times. Adjust to taste.
