Da Xue Shan Wild Raw Pu-erh 2024 / 大雪山野生茶

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Da Xue Shan Wild Tea is a raw pu-erh tea made from Camellia taliensis, which grows wild on Da Xue Shan in Yongde County, Lincang City, Yunnan Province.

What is Wild Tea?

Wild tea refers to tea that grows naturally in the mountains, distinct from aged tea trees or cultivated tea that has reverted to a wild state.

As I’ve explained before, in Yunnan Province, the term "wild tea" is often used to describe both naturally growing Camellia taliensis and those that are cultivated, which can be a bit misleading. Traditionally, wild tea should refer to tea that grows untamed in the mountains. However, in Yunnan, even cultivated Camellia taliensis is called wild tea because the plant originally thrived in the wild. This is similar to how people refer to cultivated wild strawberries as "wild," even when they are grown in controlled gardens. The term "wild" reflects the plant's natural origin, even if it is now grown in a managed environment.

In practice, much of the wild tea available in the market comes from cultivated sources, just like many "wild" strawberries are cultivated rather than foraged from the wild. The name persists due to its association with the plant’s original natural habitat, even if it no longer reflects the current growing conditions.

We place a strong emphasis on sourcing authentic wild tea directly from the mountains. To ensure that we obtain true wild tea—not cultivated varieties—we travel to the region personally. This careful selection process allows us to capture the rich aftertaste and enduring flavors that only genuine wild tea can offer.

On-site Monitoring of Pan Frying

With the easing of the COVID-19 pandemic, travel to China has once again become possible. In late March, I traveled to Yunnan Province to personally oversee the production of wild tea. My visit was timed specifically to participate in and monitor the production process to ensure the highest quality.

In Yunnan, many producers tend to pan-fry wild tea at excessively high temperatures, which can lead to the oxidation and volatilization of the delicate aromatic compounds due to the heat. By being present on-site, I was able to ensure that the tea was processed with care, preserving its natural aromatic qualities and authentic flavor profile.

In the early stages of pan frying during pu-erh tea production, the process resembles cooking rice more than stir-frying vegetables. The pan is thoroughly heated, and once it reaches the correct temperature, the tea leaves are quickly added, allowing the heat to penetrate and release steam. As steam starts to appear, the temperature is then lowered, and the tea is gradually pan-fried to ensure even cooking.

However, in Yunnan, many producers tend to overheat the pan at the start and fail to reduce the temperature once the steam is visible. If the heat is not lowered after the moisture evaporates, the tea can easily scorch. Often, pan frying continues late into the night, and in an effort to finish quickly, workers may use excessively high temperatures, risking the quality of the tea.

This year, I was actively involved throughout the production season, implementing careful management practices to ensure the tea was processed to an ideal quality. The result is a tea with a bright, complex flavor, carrying notes of grapes, apples, and young tree bark. While there are still areas for improvement in the coming seasons, I am generally satisfied with the outcome of this year's production.

The tea will be available in both loose-leaf and cake forms. Since the loose-leaf tea will be produced in limited quantities, I encourage early purchases to ensure availability.

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