This amazing tea comes from genetically wild trees cultivated in semi-wild natural garden. Age of the trees – 50-70 years. On the market it’s not so difficult to find yesheng hongcha but this one has amazing depth of taste and aroma. If it’s your first time with yesheng tea, please look at the leaves and buds. They are different than regular big leaf cultivar from Yunnan. Dry dark brown and copper like leaves smells very strong – like sour exotic fruits with heavy pine resin notes. This smell reminds me a mix of wild tea with good Dancong oolong or high class IPA beer. I personally love that flavour. Taste is well connected with aroma. Texture is smooth and little bit oily with well pronounced notes of chocolate, honey, ripe passion fruit, mango and pine needle like sharpness.

Bitterness is very balanced. One of the best hong cha we have ever had.

Origin: Fengqing county, Lincang prefecture, Yunnan, China.

Vintage: April 2021

Tea vartietal: wild varietal of Camellia Sinensis cultivated in semi-wild, natural garden.

Tea trees age: 50-70 year old. 



Temperature of water and amount of leaves: 100 C 6g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


30 g, 50 g, 100 g


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