2022 Pristine Forest Wild Ancient Tea Trees Over a Thousand Years Old

Core Origin Area of World Tea Trees · Zero Bitterness, Pure Sweetness · Forest Hundred-Flower Brew
Signature of the Core Production Area
“The Last Pristine Tea Forest on the Tropic of Cancer”
Located in the national nature reserve of Dashueshan, Mengku, Shuangjiang, Yunnan, at an altitude of 2400–2600 meters (closed for protection since 2009). It hosts the highest altitude and densest cluster of wild ancient tea trees on Earth, with dendrochronological dating showing ages between 1,000 and 2,700 years.

“The Moss Kingdom’s Mineral Gift”
Tea trees root in yellow-brown soil layers (organic matter ≥12%), with roots deeply penetrating humus soil to absorb zinc- and selenium-rich minerals. The surface is covered by 83% original moss and fern, forming a unique “forest respiratory system.”

“Living Genetic Fossil”
Wild Dali tea species (the evolutionary origin of tea trees) grow naturally in this misty sanctuary with an annual average temperature of 11°C and 90% humidity, without any human intervention.

✅ Zero bitterness throughout: Due to high amino acid content in wild species (measured ≥6.1%), with a tea polyphenol to amino acid ratio of only 1:0.38
✅ Pure clean sweetness: Melts on the palate with rock sugar-like sweetness, like drinking glacial spring water
✅ Miraculous mouthfeel: Thick and smooth like beeswax, with a round and refreshing throat finish

Tasting notes:

• Front note: golden yellow, oily bright; honeyed floral aroma wrapped with mossy breath rushing forth

• Mid note: sweetness continuously rising, soup texture thick and clings to the cup

• Back note (10-15 steeps): linear extension of sweet sensation, noticeable pine and fir woody aroma

• Aftertaste: sweet notes remain clear, leaves fresh and fully unfurled

◇ Genetic bank certified: Wild Dali tea species contain anti-astringent compounds such as gallic acid
◇ Moss barrier: Tea surface moss layer up to 3 cm thick, filtering impurities and locking in pure flavor
◇ Mineral channel: Zinc and selenium levels exceed conventional tea by 300%, catalyzing synthesis of sweetness compounds