Wild-growing, at the summit of the blissful mountains of Lincang, the ancient trees’ leaves are carefully harvested in early spring. Delicately crafted from the most tender leaves and buds, enclosing the roots’ millennial Cha Qi, this rare tea unravels in a bold yet refined amber infusion. An elegant, layered palate balanced by soft floral and plump stone fruit characters.
Plump, Stewed Stone Fruits, Sweet
Wild millennial tree Black Tea
Spring First Flush
Classic teapot, Yixing, Gaiwan in Ceramic, Clay or Purion.
Learn how to make Wild Ancient to perfection.
Watch our guided video which provides suggestions & best practice or alternatively, read our detailed step by step.
Select your brewing vessel and preheat with hot water. Obtain quality water and fill your kettle, setting it to 87°.
Weigh 1.6g of Wild Ancient, ensuring you add the leaves first, before following with water.
Pour & Time
Upon pouring, set your timer to ensure you steep 1:50 min.
After the timing is finished, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer.
Your tea should have a strong aroma reflecting it’s flavour. Serve optionally with tray and appropriate teaware.
Having the right equipment is the foundation to making a good brew. We've accumulated a collection which will compliment your serve & ensure you experience full flavours.