This tea comes from wild tea trees that grow naturally in the high mountains of Yunnan Province, at elevations above 2000 meters. Due to unstable weather this year, harvest was severely affected—resulting in very limited production, even less than usual.
We were fortunate to secure a small quantity for retail, and this year’s release is available exclusively in loose-leaf form. There are no plans for restocking, so we highly recommend placing your order while it’s still available.
If you’ve been waiting to try this tea, this might be your only chance this year.
Camellia taliensis: A Challenging Tea to Process
Da Xue Shan Wild Tea is made from Camellia taliensis, a wild tea species closely related to the more commonly known Camellia sinensis, which is used for most teas around the world.
Unlike Camellia sinensis, Camellia taliensis has much thicker stems, which makes it more difficult to process. The thicker stems often lead to uneven moisture retention between the leaf and stem, creating challenges during production.
Many raw teas on the market made from Camellia taliensis are pan-fried at high temperatures—similar to how green tea is processed—or may end up partially scorched during the frying stage. This often gives rise to a type of overheated aroma known as "gao xiang" (高香), which may not be ideal.
This issue typically happens when the leaves become too dry during the withering phase, causing the internal temperature of the leaves and stems to rise too quickly during pan-firing—resulting in that scorched or overly roasted smell.
We take extra care in processing our tea to avoid these common pitfalls. By closely managing each step, especially during withering and pan-firing, we preserve the tea’s natural integrity. This ensures the true essence and character of the wild tea can be fully expressed—clean, balanced, and full of life.
Pan-frying of wild tea
Unfavorable weather conditions in 2025
Although we closely monitored every step of the production process, there was one factor beyond our control — the weather.
At the start of the wild tea season in March, the weather was sunny and ideal. During this time, we managed to produce a small batch of raw pu-erh using freshly harvested wild tea leaves. We were hoping for even larger harvests during the peak season.
However, on the very day we processed a larger batch, the weather unexpectedly turned cloudy and humid in the afternoon. This sudden change meant the tea couldn't be sun-dried under optimal conditions. As a result, the finished tea developed a slight stale smell and some astringency, and we had no choice but to forgo purchasing it.
The tea we are offering this year is from the small, high-quality batch we secured at the beginning of the season. Because of the limited quantity, we’re only able to release it in loose-leaf form — it won’t be pressed into cakes this year.
So if you’re interested, we recommend placing your order early before it’s gone.
Wild Tea Leaves Gathered by Ethnic Minorities
This tea is made from truly wild Camellia taliensis, a unique tea species traditionally used to produce raw pu-erh tea.
In recent years, as wild tea has become increasingly popular, many tea farmers have started cultivating Camellia taliensis in managed tea gardens. In Yunnan, it’s common practice to refer to this species simply as "wild tea" — even when the trees are clearly planted in neat rows on farmland. The term has become so widely used that almost no one questions whether the tea is truly wild anymore.
This situation is quite similar to how "wild rice" is labelled in many parts of the world. Originally, wild rice referred to grains harvested from naturally growing plants in the wild, but today, much of what is sold as wild rice is actually farm-cultivated.
Because of this, it has become increasingly difficult to tell the difference between genuinely wild products and those that are grown in controlled environments. That’s why we take extra care in sourcing tea that truly grows wild in the mountains — untouched and thriving in its natural ecosystem.
We focus on sourcing genuinely wild tea that grows naturally in the remote mountains of Yunnan.
We believe that wild environments are essential — because tea that grows slowly and steadily within its natural ecosystem absorbs more minerals from the soil. This results in a deeper, richer flavour profile and a long-lasting aftertaste.
The tea leaves we use are hand-harvested by ethnic minority communities living in secluded mountain villages. These villagers venture deep into the mountains to gather the wild leaves by hand, following traditions passed down through generations.
We work closely with trusted local producers to collect these fresh leaves and crafting them into both white tea and raw pu-erh tea. This close partnership ensures the authenticity, quality, and traceability of every batch we offer.
Fragrance and Aging Potential
Da Xue Shan Wild Raw Pu-erh Tea stands out with its natural grape-like aroma, making it a friendly and appealing choice for beginners. Its distinctive fragrance is easy to recognise, and even those new to raw pu-erh will find it enjoyable.
As the tea matures over time, it develops richer notes of raisins and a subtle honey-like sweetness.
That said, it’s also enjoyable when fresh — in fact, many tea makers and buyers in Yunnan, including ourselves, actually prefer drinking it young. Whether you choose to age it or enjoy it now really depends on your personal taste.
Although this tea comes in loose-leaf form, it can be aged just like compressed pu-erh cakes. If you’re considering aging it, we recommend storing it unopened in a dry, well-ventilated place. After around three years or more, you’ll begin to notice a significant transformation in both aroma and flavour — becoming smoother, deeper, and more complex.
This tea offers great flexibility — whether you enjoy the fresh brightness now or let it evolve with time, it’s a rewarding experience either way.