YiwuWild Tree
A moment for tea
Yiwu names the Yunnan growing area, while Wild Tree describes this red tea’s growing style.
Yiwu red tea.
Caramel, fruit and toasted bread.
A rounded, creamy cup.
- Tea
- Yiwu Wild Tree
- Type
- Yunnan red tea
- Origin
- Yiwu, Mengla County, Xishuangbanna, Yunnan, China
- Format
- Loose leaf
Brewing guide
- Tea amount
- 5 g / 100 ml
- Water temperature
- 90°C / 194°F
Ratio calculator
Suggested starting point: 5 g per 100 ml. Adjust to taste.
Infusion timings
- First infusion
- 5 seconds, then pour out completely
- Following infusions
- Try 10, 15, 20, 30 and 50 seconds, adjusting to taste
Empty the vessel fully between pours and adjust the timing to taste.
Storage
Keep the tea well sealed in a cool, dry place, away from sunlight, moisture and strong smells. Reseal the packaging after each use to protect its fragrance.
Tasting notes
Yiwu
Wild Tree
Caramel and freshly baked bread
Yiwu Wild Tree opens with a mellow, rounded sweetness, led by caramel and the comforting warmth of freshly baked bread. The liquor is smooth and creamy, with a substantial texture that gives the tea a soft, coating presence across the palate.
Raisin, toasted grain and light cocoa
As the leaves begin to open, deeper notes of raisin, toasted grain and light cocoa emerge beneath the sweetness. A gentle woody warmth sits in the background, adding structure without becoming dry or heavy. There is also a subtle dried-fruit character that becomes more noticeable through the middle infusions.
How the session unfolds
With successive brews, the caramel sweetness becomes less direct and more integrated, while the toasted and cocoa-like notes grow warmer and more pronounced. The texture remains rounded, developing a lingering sweetness in the finish.
As the liquor cools
As the liquor cools, pay attention to the balance between caramel, raisin and toasted bread. The cooler temperature often reveals quieter layers that can be missed when the tea is very hot, while later infusions become softer and increasingly sweet.
← Return to the red tea collectionOrigin & processing
Yiwu
A landscape shaped by tea
Yiwu · Mengla · Xishuangbanna · Yunnan
Yiwu and its wider tea landscape
This Yiwu Wild Tree comes from Yiwu, in Mengla County, Xishuangbanna. Yiwu is a prominent name within the historic Six Great Tea Mountains and is especially associated with Pu erh. Its surrounding villages and gardens form a varied growing region, rather than a single uniform place.
Large leaf trees and local character
Yunnan is home to diverse large leaf tea populations, often described as Da Ye Zhong. In suitable conditions, tea plants develop into substantial trees with branching canopies. Local communities tend both older trees and younger gardens, drawing on the same regional plant heritage to produce different kinds of tea.
Mountain setting and local growing conditions help shape the leaf. This makes the garden’s location meaningful, while processing determines how that leaf becomes a finished tea. Yiwu’s reputation for Pu erh provides regional context; this selection expresses its origin through red tea processing.
From fresh leaf to red tea
The main stages are withering, rolling, oxidation and drying. Withering softens the fresh leaf, rolling breaks its structure, and oxidation develops the colour and aromatic character associated with red tea. Drying stabilises the finished leaf. The maker’s choices at each stage help determine the tea’s body, fragrance and balance.
The Wild Tree designation
Wild Tree is the designation of this selection. It does not establish an exact tree age or a particular cultivation method on its own. The specific garden, harvest and growing practices depend on the producer’s records.
