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
Begin with gentle gongfu infusions. Adjust to suit your tea and water.
- Teaware
- A porcelain gaiwan, approximately 110 ml
- Tea amount
- 5 g
- Water temperature
- 85°C / 185°F
If the cup is too light, extend the infusion; if it becomes drying, shorten it. Use these timings as a starting point and 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.
Water ratio
Start with 5 g of tea per 110 ml of water.
Measure the water used in each infusion. Reuse the same leaves and adjust the quantity for a lighter or fuller cup.
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
From landscape to cup
Yiwu
Wild Tree
Yiwu Wild Tree offers a mellow, rounded cup with caramel like sweetness and the warmth of freshly baked bread. A creamy texture supports the flavour, giving the liquor a substantial feel.
Raisin, toast and a light cocoa note add depth to the cup. Look for the relationship between sweetness and those warmer notes as the cup cools and the leaves open over successive infusions.
← Return to the red tea collectionOrigin & processing
The place behind the leaf
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.
