2025 Yunnan Sourcing "Meng Zhu Da Shan" Old Arbor Sun-Dried Black Tea Cake

From a remote, wind-brushed ridge at ~1,800 m in far northwestern Jinggu, right along the Bang Dong (Lincang) / Jinggu (Simao) borderlands, comes a black tea with wild mountain poise. Leaves from 100–200-year-old, naturally grown old-arbor trees are crafted as sun-dried black tea (晒红 / shài hóng) and stone-pressed in the traditional manner the same garden and leaf source as our 2025 Meng Zhu Da Shan Raw Pu-erh sibling, but with a wholly different, honeyed depth.

Small in scale (80 kg total), large in character: this cake pours layers of red fruit, warm malt, and a buoyant, fruity-sweet hui-gan that lingers long after the sip.

• High mountain, old-arbor material: Naturally grown trees (100–200 yrs) at ~1,800 m concentrate aromatics and sweetness.

• Sun-dried black processing: Fully oxidized, finished in the sun for a lively, open fragrance and a gentle, rounded structure.

• Pressed for form & aging: Traditional stone press protects the leaf, encourages slow integration, and makes storage simple.

• Singular origin: Same leaf source as the Meng Zhu Da Shan raw Pu-erh compare side-by-side to taste processing versus terroir.

Tasting notes

• Aroma: Wild honey, dried longan, candied orange peel, warm malt, a touch of cocoa husk.

• Liquor: Clear amber-crimson; medium-full body with a silky, rounded mouthfeel.

• Flavor: Red dates/raisin, baked sugar, dark nectar, sweet potato, soft spice; subtle mountain florals underneath.

• Finish: Long and cooling with a persistent, fruity-sweet hui-gan and gentle mineral lift.

Origin & processing

• Region: Meng Zhu Da Shan (勐主大山), far NW Jinggu mountain

• Landscape: Remote, lightly tended garden; access paths cut by scythe a few times per year

• Elevation: 1,800 m

• Trees: Old arbor (100–200 years), naturally grown

• Harvest: April 2025

• Method: Withered • rolled • fully oxidized • sun-dried • stone-pressed (traditional)

• Total production: 80 kg

• Wrapper design: Giovanni Crispino

Brewing guide

(Good water matters; tweak to taste.)

Gongfu (recommended)

• 5-6 g / 100 mL

• 95–98 °C (203–208 °F)

• Quick rinse, then 10s • 15s • 20s • 25s • 30s…

• 8–10 infusions. Early steeps: honeyed red fruit; later: malt, cocoa, gentle spice.

Western

• 3 g / 300 mL (10 oz)

• 95 °C (203 °F) • 2–3 min

• 2–3 infusions, adding 15–30s each round.

Grandpa style

• 4 g / 300–350 mL, 90–95 °C

• Top up as you sip for smooth, all-day sweetness.

Cold brew

• 8–10 g / 1 L, room-temp water; refrigerate 8–10 hours.

• Results in a silky, low-tannin brew with candied citrus and honey.

Pairing & occasions

• Lovely with roasted nuts, semi-dark chocolate (65–72%), butter cookies, or dried figs.

• A cozy afternoon cup and a gentle dessert tea; excellent for contemplative sessions.

In Summary

• Caffeine: Medium

• Aging & storage: The sun-dried, stone-pressed format responds well to a brief rest and can age gracefully. Store cool, dry, odor-free, and away from light; allow mild airflow.

• Area: Meng Zhu Da Shan, far NW Jinggu (border of Bang Dong / Jinggu)

• Altitude: ~1,800 m

• Harvest: April 2025

• Trees: Old arbor, 100–200 years

• Style: Sun-dried black tea (shai hong), stone-pressed

• Total production: 50 kg

• Wrapper: Design by Giovanni Crispino

In short: A high-mountain, old-arbor sun-dried black from Meng Zhu Da Shan lush red fruit and honey over warm malt, finishing with a long, fruity-sweet hui-gan pressed for beauty now and quiet evolution later.

This tea has been tested in a certified laboratory for 404 pesticides, and is within the EU MRL limits set for those 404 pesticide residues. For a full list of the 404 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission click on this link.