2021 Pristine Forest From the Origin of the World’s Tea Trees Pure, Untamed Flavors of the Wilderness

2021 Mengku Daxueshan
Core Region of the World’s Tea Tree Origins · Zero Bitterness, Pure Sweetness · Forest Floral Soup

Core Origin Markings

“The Last Pristine Tea Forest along the Tropic of Cancer”
Sourced from the Mengku Daxueshan (Great Snow Mountain) National Nature Reserve, Yunnan (elevation 2400–2600m, sealed for protection since 2009). This region holds the world’s highest and densest wild ancient tea tree community, with trees measured to be 1,000–2,700 years old through annual ring density tests.

Mineral Gifts from the Kingdom of Moss

Tea trees take root in yellow-brown rocky soils (organic content ≥12%), with deep roots penetrating the humus-rich layers to absorb zinc and selenium minerals. The surface is covered by 83% pristine moss and ferns, forming a unique “forest breathing system.”

Genetic Living Fossil

Wild Dali tea varietal (the source of the tea tree evolutionary chain), growing naturally in a misty forest with an annual average temperature of 11°C and 90% humidity, completely untouched by human intervention.

✅ Zero Bitterness: Due to high amino acid content (tested ≥6.1%), with a polyphenol/amino acid ratio of only 1:0.38
✅ Pure Sweetness: Instantly melts into rock sugar sweetness, like drinking glacial spring melt
✅ Textural Miracle: Thick and silky like honey wax, leaving a rounded, cooling throat feel

Tasting Notes:

Front: Golden, bright liquor with wild floral honey aromas entwined with mossy freshness
Mid: Sweetness climbs steadily, liquor thickens, clings to the cup
Late (10–15 infusions): Sweetness extends linearly, with emerging pine and cedar wood notes
Aftertaste: Sweetness remains clear, leaf base lively and unfolding

Unique Features:

◇ Gene Bank Certified: Wild Dali tea contains gallic acid and other anti-astringent compounds
◇ Moss Shield: Up to 3cm thick moss layer on tree surfaces filters impurities, locking in purity
◇ Mineral Channels: Zinc and selenium content 300% higher than conventional tea, catalyzing sweet compound synthesis