2026 Da Xue Shan Wild Raw Pu-erh Tea — Loose Leaf Now Available
Because loose-leaf wild tea is particularly rare, it usually sells out within a short period each year. We were able to secure a relatively larger quantity this year, but it is still a fast-moving tea. If you are interested, we recommend considering it early.
2026: An Exceptionally Fragrant Year for Da Xue Shan Wild Tea
2026 has been one of the best years in recent times for the aroma of wild tea. This year's tea is exceptionally fragrant, with a pronounced sweet aroma reminiscent of fresh grapes.
At the same time, freshly made wild tea may also have a mineral character reminiscent of iron. If the tea is kept unopened and stored in an oxygen-free environment for a few more months, early aging will gradually enhance its sweet fruity aromas while softening the iron-like mineral notes, allowing a more refined fragrance to emerge.
If aged unopened in an oxygen-free environment for more than three years, the tea can further develop rich dried-fruit aromas reminiscent of raisins, together with a sweet, honey-like fragrance. Over time, it becomes exceptionally aromatic and expressive.
While this tea is delicious when enjoyed young, it is also fascinating to age and allow its aroma to develop according to your personal preference.
Please note that the speed of aging is closely related to storage temperature. The warmer the storage environment, the faster the tea will mature.
Camellia taliensis from Tea Gardens Sold as “Wild Tea”
Strictly speaking, wild tea refers to tea made from tea trees that grow naturally in the mountains, rather than from trees cultivated on tea plantations or in tea gardens.
However, in Yunnan, the term “wild tea” is often used differently. Locally, both naturally growing and plantation-grown Camellia taliensis are commonly referred to as “wild tea.” In this context, the term is often used to describe the tea species rather than whether the tea tree is genuinely wild or cultivated.
This is somewhat similar to wild grapes or wild bayberries. These plants originally grew naturally in the mountains and forests, but even after they began to be cultivated, the original names continued to be used.
As the popularity of wild tea increased, Camellia taliensis began to be widely cultivated in tea gardens across Yunnan. However, even these cultivated trees are often sold as “wild tea” without being clearly distinguished from genuinely wild trees. As a result, much of the tea sold in the market as “wild tea” is actually plantation-grown Camellia taliensis.
The situation is further complicated by the supply chain. Much of this tea passes through multiple intermediaries, making it difficult to distinguish genuinely wild tea from cultivated Camellia taliensis unless the source and growing environment have been personally verified. As a result, even some sellers genuinely believe that the tea they are selling is authentic wild tea.
At HOJO, we distinguish our definition of wild tea from the local terminology. We only use the term “wild tea” for genuinely wild Camellia taliensis that grows naturally in the mountains. We have repeatedly travelled to the source areas ourselves to verify the growing environment and collection sites before selecting the tea we offer.
Compared with cultivated Camellia taliensis, authentic wild tea has a noticeably deeper and longer-lasting aftertaste, along with greater clarity and purity of flavour. These differences become especially apparent as you continue to drink and savour the tea.
Delicious Even as a Cold Brew
When it comes to Pu-erh tea, many people may assume that it should always be brewed with hot water. However, raw Pu-erh tea can also be exceptionally delicious when cold brewed.
In particular, raw Pu-erh made from wild tea is especially well suited to cold brewing. Its naturally intense aroma and fruity, grape-like fragrance develop beautifully when brewed with cold water, making it a refreshing choice for Malaysia's warm climate.
Personally, I enjoy drinking hot tea even on a hot day. That said, whenever I have a bottle of cold-brewed tea waiting in the refrigerator, I find myself reaching for it and drinking it by the glass.
With its rich flavour and aroma and very little astringency, this tea is wonderfully easy to enjoy. There is no need to be too particular about how you brew it — feel free to experiment with different brewing methods and enjoy the tea in whichever way you like best.
