Big Tree Black Tea
Da Shu Black Tea is produced from the ancient tea trees of Jingmai Mountain, located in Lancang County, Pu’er City, Yunnan Province. Jingmai Mountain, recently recognized as a UNESCO World Heritage Site in 2023, is home to over 28,000 acres of ancient tea gardens. These gardens, where tea trees grow alongside native vegetation, provide a unique environment that contributes to the tea’s exceptional quality.
The tea is hand-picked between March 20 and May 30 each year, selecting one bud with three leaves from Yunnan Da Ye Zhong tea trees. Grown at an altitude of 1200 meters, the tea benefits from the region’s rich biodiversity and favorable climate. The production process involves traditional methods, including withering, fermentation, and sun-drying, which preserve the tea’s natural sweetness and aroma.
Da Shu Black Tea brews into a bright, amber-colored infusion. Its flavor is marked by an immediate and lasting sweetness, complemented by a distinctive orchid aroma and a pronounced mountain freshness. The tea’s smooth texture and long-lasting aftertaste make it ideal for multiple infusions.
For brewing, use 7 grams of tea in a 110ml gaiwan with water heated to 98°C. The first seven infusions should steep for 6–10 seconds, gradually increasing steeping time to 15–20 seconds for later brews. Ensure each infusion is poured out completely to maintain the tea’s quality.
Rich in tea polyphenols, amino acids, and other nutrients, Da Shu Black Tea offers benefits such as improved alertness, antioxidant properties to combat aging, and support for fat metabolism. Proper storage in a cool, dry place will preserve its flavor and aroma over time.