From a remote, wind-brushed ridge at ~1,800 m in far northwestern Jinggu, right along the Bang Dong (Lincang) / Jinggu (Simao) borderlands, comes a black tea with wild mountain poise. Leaves from 100–200-year-old, naturally grown old-arbor trees are crafted as sun-dried black tea (晒红 / shài hóng) and stone-pressed in the traditional manner the same garden and leaf source as our 2025 Meng Zhu Da Shan Raw Pu-erh sibling, but with a wholly different, honeyed depth.
Small in scale (80 kg total), large in character: this cake pours layers of red fruit, warm malt, and a buoyant, fruity-sweet hui-gan that lingers long after the sip.
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High mountain, old-arbor material: Naturally grown trees (100–200 yrs) at ~1,800 m concentrate aromatics and sweetness.
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Sun-dried black processing: Fully oxidized, finished in the sun for a lively, open fragrance and a gentle, rounded structure.
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Pressed for form & aging: Traditional stone press protects the leaf, encourages slow integration, and makes storage simple.
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Singular origin: Same leaf source as the Meng Zhu Da Shan raw Pu-erh compare side-by-side to taste processing versus terroir.
Tasting notes
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Aroma: Wild honey, dried longan, candied orange peel, warm malt, a touch of cocoa husk.
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Liquor: Clear amber-crimson; medium-full body with a silky, rounded mouthfeel.
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Flavor: Red dates/raisin, baked sugar, dark nectar, sweet potato, soft spice; subtle mountain florals underneath.
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Finish: Long and cooling with a persistent, fruity-sweet hui-gan and gentle mineral lift.
Origin & processing
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Region: Meng Zhu Da Shan (勐主大山), far NW Jinggu mountain
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Landscape: Remote, lightly tended garden; access paths cut by scythe a few times per year
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Elevation: 1,800 m
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Trees: Old arbor (100–200 years), naturally grown
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Harvest: April 2025
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Method: Withered • rolled • fully oxidized • sun-dried • stone-pressed (traditional)
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Total production: 80 kg
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Wrapper design: Giovanni Crispino
Brewing guide
(Good water matters; tweak to taste.)
Gongfu (recommended)
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5-6 g / 100 mL
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95–98 °C (203–208 °F)
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Quick rinse, then 10s • 15s • 20s • 25s • 30s…
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8–10 infusions. Early steeps: honeyed red fruit; later: malt, cocoa, gentle spice.
Western
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3 g / 300 mL (10 oz)
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95 °C (203 °F) • 2–3 min
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2–3 infusions, adding 15–30s each round.
Grandpa style
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4 g / 300–350 mL, 90–95 °C
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Top up as you sip for smooth, all-day sweetness.
Cold brew
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8–10 g / 1 L, room-temp water; refrigerate 8–10 hours.
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Results in a silky, low-tannin brew with candied citrus and honey.
Pairing & occasions
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Lovely with roasted nuts, semi-dark chocolate (65–72%), butter cookies, or dried figs.
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A cozy afternoon cup and a gentle dessert tea; excellent for contemplative sessions.
In Summary
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Caffeine: Medium
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Aging & storage: The sun-dried, stone-pressed format responds well to a brief rest and can age gracefully. Store cool, dry, odor-free, and away from light; allow mild airflow.
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Area: Meng Zhu Da Shan, far NW Jinggu (border of Bang Dong / Jinggu)
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Altitude: ~1,800 m
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Harvest: April 2025
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Trees: Old arbor, 100–200 years
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Style: Sun-dried black tea (shai hong), stone-pressed
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Total production: 50 kg
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Wrapper: Design by Giovanni Crispino
In short: A high-mountain, old-arbor sun-dried black from Meng Zhu Da Shan lush red fruit and honey over warm malt, finishing with a long, fruity-sweet hui-gan pressed for beauty now and quiet evolution later.
This tea has been tested in a certified laboratory for 404 pesticides, and is within the EU MRL limits set for those 404 pesticide residues. For a full list of the 404 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission .
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