Thriving in the rugged, forest-cloaked mountains of Sichuan’s Shimian County and Chongqing’s Wuxi County, this distinctive herbal tea draws life from the slow-growing Litsea coreana var. lanuginosa trees—evergreen giants that stand resilient in nutrient-rich, well-drained soil. These ancient trees, some over a century old, cling to steep slopes at elevations ranging from 800 to 1,800 meters, where they soak up dappled sunlight filtering through dense canopies. The region’s subtropical climate, with annual rainfall averaging 1,200-1,500 millimeters and sharp day-night temperature swings, concentrates unique flavor compounds in the leaves, while mineral-rich mountain springs nourish the roots, imbuing the tea with a robust, earthy character.

Exceptional Flavor Profile

Savor the tea’s bold, layered essence: a rich, woody base with notes of camphor and fresh pine, balanced by a distinctive “xian gan” (salty-sweet) undertone that emerges after the initial sip. The first taste delivers a robust, slightly astringent kick—reminiscent of a misty morning in the deep forest—followed by a smooth, lingering sweetness that coats the palate. A pronounced 樟香 (camphor aroma) permeates the cup, blending with hints of dried fruit and wild herbs, while the finish leaves a clean, refreshing “qing liang” (cooling) sensation, making it ideal for warming climates. The liquor shimmers with a bright amber hue, its texture full-bodied yet clear, carrying the untamed spirit of its mountain origins in every drop.

Artisanal Craftsmanship

Harvested between March and June, when new shoots and young leaves are at their peak, skilled pickers select only plump, unblemished buds and tender 1-bud-3-leaf clusters, avoiding rain-soaked or diseased foliage. The fresh leaves are transported in bamboo baskets to traditional workshops, where they undergo a time-honored process: first, they are stir-fried in large iron woks over wood fires, with constant stirring using wooden forks to halt enzymatic activity and lock in flavor. This is followed by “rou jiang” (kneading and rolling) in bamboo sieves, a step that breaks cell walls to release aromatic oils and prepare the leaves for fermentation.

The leaves are then packed into bamboo baskets to ferment naturally, a crucial stage where microbial activity transforms their chemical composition, softening bitterness and enhancing sweetness. After fermentation, they are spread out on bamboo mats to air-dry under the sun, a slow process that removes moisture while preserving their rich aroma. No additives or flavorings are introduced; the tea’s allure lies in its unadulterated, forest-grown intensity, shaped by centuries of traditional wisdom.

Health Benefits

Beyond its distinctive taste,  offers a wealth of nutritional benefits:

Brewing Guidelines

Packaged in breathable paper bags or airtight ceramic jars, this tea thrives in cool, dry storage, where it retains its potency for up to two years. Let each sip transport you to mist-shrouded mountain forests—where this exceptional tea captures the resilience of ancient trees, the wisdom of traditional craftsmanship, and the bountiful gifts of untamed nature.