Carefully hand picked from ancient, wild growing, Yunnan tea trees, the collected leaves enclose the root induced millennial Cha Qi. Naturally dried and fermented in the open air, the plush leaves are delicately rolled and tightly combined into a sphere. Its diffusion produces a uniquely intense aroma of ripe peach, honeyed stone fruit and malt, ultimately softening in a faint hint of passionfruit.
Wild millennial tree Black Tea
Spring First Flush
Classic teapot, Yixing, Gaiwan in Ceramic, Clay or Purion.
Learn how to make Wild Ancient (Cake) 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 95°.
Weigh 5g of Wild Ancient (Cake), ensuring you add the leaves first, before following with water.
Pour & Time
Upon pouring, set your timer to ensure you steep 0:20min.
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.