DA XUE SHAN GU SHU SHAI HONG
DAXUESHAN ANCIENT TREE SUN-DRIED RED TEA
RED (BLACK) TEA
★ WILD TEA
Daxueshan, Lincang, Yunnan, China
Da Xue Shan Gu Shu Shai Hong is a high-mountain Yunnan red tea from the Da Xue Shan area in Yunnan Province, produced from ancient tea trees. It is made using traditional sun-drying techniques after full oxidation, preserving both the depth of the raw material and the clarity of the processing. The infusion is rich and structured, offering pronounced sweetness, layered fruit notes, and a smooth, persistent finish. MORE
AROMA
Floral, Fruity
TASTE
Dried fruits, wood
150-500 year old trees
ALTITUDE: 2000-2300 m
VERIETY: Ye Sheng Cha
HARVEST: Spring, 2024
RED (BLACK) TEA
★ WILD TEA
Daxueshan, Lincang, Yunnan, China
Da Xue Shan Gu Shu Shai Hong is a high-mountain Yunnan red tea from the Da Xue Shan area in Yunnan Province, produced from ancient tea trees. It is made using traditional sun-drying techniques after full oxidation, preserving both the depth of the raw material and the clarity of the processing. The infusion is rich and structured, offering pronounced sweetness, layered fruit notes, and a smooth, persistent finish. MORE
AROMA
Floral, Fruity
TASTE
Dried fruits, wood
150-500 year old trees
ALTITUDE: 2000-2300 m
VERIETY: Ye Sheng Cha
HARVEST: Spring, 2024
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
WILD TEA
Wild tea refers to plants that grow naturally in the forest or mountains without human planting, pruning, or care. These trees are very old, deeply rooted in the earth, and part of a diverse natural ecosystem. These are tall, old trees, some more than 100, 300, or even 1000+ years old, rooted deep into mineral-rich soil, thriving in diverse ecosystems. Wild tea trees grow tall and strong, with roots reaching deep into the earth. This allows them to absorb various minerals, creating complex, full-bodied flavors that change with each harvest. Growing in remote forests, these trees are untouched by pesticides or fertilizers. Many tea lovers say wild teas carry a unique energy, a grounding, calming, and sometimes uplifting presence. This is believed to be the "Qi" of the mountains, the life force of ancient trees, passed into the leaves. Wild tea is often high in antioxidants, polyphenols, and minerals. Because these trees grow slowly and absorb nutrients naturally, their leaves produce clean, nourishing brews that are gentle on the body but rich in effect.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 95-99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Da Xue Shan Gu Shu Shai Hong is a distinctive Yunnan red tea produced in the Da Xue Shan area of Yunnan Province, made from ancient tea trees growing in a natural mountain environment. The material comes from trees estimated to be between 150 and 500 years old, which develop deep root systems and produce leaves with a high concentration of aromatic and structural compounds. This contributes to a tea with greater depth, stability, and complexity compared to plantation-grown material.
A defining aspect of this tea is the use of Ye Sheng Cha, referring to wild or semi-wild tea trees that grow with minimal human intervention. These plants are not part of controlled plantation systems and often originate from naturally propagated populations, resulting in significant genetic diversity. This diversity enhances the aromatic range and gives the tea a more individual and less standardized character.
The tea is processed as Shai Hong, a traditional sun-dried red tea, where the leaves undergo full oxidation followed by drying under natural sunlight rather than high-temperature mechanical drying. This method preserves more of the original character of the leaf and allows for a slower, more natural stabilization of the tea. As a result, Da Xue Shan Gu Shu Shai Hong reflects both the strength of ancient and wild material and the precision of traditional processing techniques.
TERROIR
Da Xue Shan Gu Shu Shai Hong is sourced from the high mountain area of Da Xue Shan in Yunnan Province, at elevations ranging from approximately 2000 to 2300 meters. This environment is defined by a cool, misty climate with strong day and night temperature variation, abundant rainfall, and clean mountain air. Such conditions significantly slow down leaf development, allowing for a high concentration of aromatic compounds and structural depth in the raw material.
The tea is made from Ye Sheng Cha material, referring to wild or semi-wild tea trees growing in forest ecosystems with minimal human intervention. These trees develop naturally within a diverse ecological environment, benefiting from rich biodiversity and undisturbed soil conditions. The soils are well-drained and rich in organic matter, supporting deep root systems and contributing to a clean, mineral-driven character in the leaves.
The combination of high altitude, wild-growing conditions, and ecological richness results in a terroir that produces teas with strong aromatic expression, pronounced structure, and a distinctive, slightly untamed character. The environment supports both intensity and clarity, allowing the tea to develop a stable and complex profile across multiple infusions.
ORGANOLEPTICS
The dry leaf appearance is rugged and varied, with large twisted leaves in dark brown tones and occasional lighter highlights, reflecting the wild origin of the material. The aroma of the dry leaves is deep and complex, showing notes of dried berries, cocoa, and a subtle resinous nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes more intense and layered, revealing dark honey, ripe fruit, and gentle spice with a warm, enveloping character. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining pronounced fruitiness with soft woody tones and a refined, slightly herbal depth.
The aroma of the liquor in the empty cup is dense and persistent, with notes of dried fruit, honey, and a light resinous sweetness. The taste is full-bodied and structured, with a thick, slightly textured mouthfeel and a stable, well-defined profile. From the first sips, a deep natural sweetness emerges, supported by rich fruit notes, light cocoa, and subtle herbal undertones, with very low astringency. The tea shows a distinctive wild character while maintaining balance and clarity. The aftertaste is long and complex, leaving a lingering sweetness with a gentle cooling and slightly mineral sensation. In the empty cup after drinking, deep notes of honey, dried fruit, cocoa, and a soft resinous nuance remain.
Da Xue Shan Gu Shu Shai Hong is a distinctive Yunnan red tea produced in the Da Xue Shan area of Yunnan Province, made from ancient tea trees growing in a natural mountain environment. The material comes from trees estimated to be between 150 and 500 years old, which develop deep root systems and produce leaves with a high concentration of aromatic and structural compounds. This contributes to a tea with greater depth, stability, and complexity compared to plantation-grown material.
A defining aspect of this tea is the use of Ye Sheng Cha, referring to wild or semi-wild tea trees that grow with minimal human intervention. These plants are not part of controlled plantation systems and often originate from naturally propagated populations, resulting in significant genetic diversity. This diversity enhances the aromatic range and gives the tea a more individual and less standardized character.
The tea is processed as Shai Hong, a traditional sun-dried red tea, where the leaves undergo full oxidation followed by drying under natural sunlight rather than high-temperature mechanical drying. This method preserves more of the original character of the leaf and allows for a slower, more natural stabilization of the tea. As a result, Da Xue Shan Gu Shu Shai Hong reflects both the strength of ancient and wild material and the precision of traditional processing techniques.
TERROIR
Da Xue Shan Gu Shu Shai Hong is sourced from the high mountain area of Da Xue Shan in Yunnan Province, at elevations ranging from approximately 2000 to 2300 meters. This environment is defined by a cool, misty climate with strong day and night temperature variation, abundant rainfall, and clean mountain air. Such conditions significantly slow down leaf development, allowing for a high concentration of aromatic compounds and structural depth in the raw material.
The tea is made from Ye Sheng Cha material, referring to wild or semi-wild tea trees growing in forest ecosystems with minimal human intervention. These trees develop naturally within a diverse ecological environment, benefiting from rich biodiversity and undisturbed soil conditions. The soils are well-drained and rich in organic matter, supporting deep root systems and contributing to a clean, mineral-driven character in the leaves.
The combination of high altitude, wild-growing conditions, and ecological richness results in a terroir that produces teas with strong aromatic expression, pronounced structure, and a distinctive, slightly untamed character. The environment supports both intensity and clarity, allowing the tea to develop a stable and complex profile across multiple infusions.
ORGANOLEPTICS
The dry leaf appearance is rugged and varied, with large twisted leaves in dark brown tones and occasional lighter highlights, reflecting the wild origin of the material. The aroma of the dry leaves is deep and complex, showing notes of dried berries, cocoa, and a subtle resinous nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes more intense and layered, revealing dark honey, ripe fruit, and gentle spice with a warm, enveloping character. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining pronounced fruitiness with soft woody tones and a refined, slightly herbal depth.
The aroma of the liquor in the empty cup is dense and persistent, with notes of dried fruit, honey, and a light resinous sweetness. The taste is full-bodied and structured, with a thick, slightly textured mouthfeel and a stable, well-defined profile. From the first sips, a deep natural sweetness emerges, supported by rich fruit notes, light cocoa, and subtle herbal undertones, with very low astringency. The tea shows a distinctive wild character while maintaining balance and clarity. The aftertaste is long and complex, leaving a lingering sweetness with a gentle cooling and slightly mineral sensation. In the empty cup after drinking, deep notes of honey, dried fruit, cocoa, and a soft resinous nuance remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.