Yaozhai, Xishaungbanna County, Yunnan province, China


Camellia Sinensis Assamica, big-leaf varietal, average tea trees age is between 200 - 400 years old with 3.5m-6.7m height and 35cm - 50cm diameter. 


Harvested in April 2018.  1 bud and 2 tender leaves were plucked and then withered in the strong sun until leaves are soft to roll, after rolling, leaves are move to out door for further withering under strong sun, then leaves are rolled again and piled together for oxidisation.  Once the Oxidisation finished, leaves are sun dried then compressed into flat disk shape.  This tea has been stored in our London shop since 2018. They are also excellent for further ageing by keeping them in an airtight container or in the original packaging in a cold with room temperature under 30˚C and dry place. 


This Red Tea has now been aged a couple of years, the liquor brews deep and red colour with orange ring on the edge. Holding a mouthful of tea liquor, let it gently rest on the surface of the tongue and then allowing the tea to follow the surface of the tongue to the throat and to the stomach, you will feel the thickness and substantial mouth feel with wild honey like sweetness, and warming feeling in the stomach.


Both "Yuan Bao Zi" Yunnan Red Tea,  Yunnan White Tea and Shu Puer Tea comes from old trees growing at around 1200 - 1600 meters, made by "Yuan Bao Zi" tea company. 

The “Yuan Bao Zi” Tea Company was founded in Kunming in 2008 by several enthusiasts who were fascinated by ancient tea trees. They select only old tea trees which are over 200 years old with at least a 30cm diameter to produce their tea. The company adheres to traditional craftsmanship and specialises in the production of ancient tree tea with unique mountain charm. Follow the sharing concept with tea enthusiasts who love the ancient tea trees enjoy the pure and pollution-free original teas and the meditation of the Buddha.

The tea garden is a naturally growing tea garden/forest where the tea trees are grown as a part of the surrounding ecology and it is independent from human involvement. The tea trees are planted randomly in the forest and mixed with other wild plants and the soil is totally covered with fern plants. Tea trees grows very slowly with deep roots and upwards to produce large crowns due to no fertiliser. As a result, tea will accumulate higher concentration of minerals and polyphenols. It gives very long lasting aftertaste, soft drinking feeling and stronger flavour. The naturally growing tea trees gives another dimension of tasting experience.

To break up the cake: using a small knife, gently inserting it from the sides of the cake, then lift up the knife to break small parts of tea.  You can either break the whole cake at once or only break small parts for drinking.   


There is no wrong way to brew it: you could brew it in a big teapot with 1g leaves for 100ml, in a tea bowl, or Gong Fu style (6g for 100ml), adjust the steep time as you desire. It won’t over-steep. Using boiling water.  It could steep for many times.