Da Xue Shan = Wild White Tea
Wild Tea from the Yunnan Province.
People in Yunnan strongly associate Camellia taliensis with wild tea, regardless of where it is grown. Even if the tea is not from the mountains, they still refer to it as wild tea due to its appearance. This naming convention has made "wild tea" synonymous with Camellia taliensis. Consequently, even if the tea is grown and picked from a tea garden in front of a house in the village, it is still called wild tea. Similarly, in both Yunnan and Japan, plants originally growing in the mountains are called mountain vegetables, even if they are cultivated in fields.
Similarly, both in Yunnan and Japan, plants originally growing in the mountains are referred to as mountain vegetables, even if they are cultivated in fields. This cultural practice highlights how the term "wild tea" has become ingrained in the local vernacular, transcending the actual growing conditions.
However, for those who have never visited the growing areas and instead buy tea from middlemen or local tea shops in Yunnan, they accept the term "wild tea" at face value. This has led to the current situation where teas labeled as wild tea flood the market.
People in Yunnan strongly associate Camellia taliensis with wild tea, regardless of where it is grown. Even if the tea is not from the mountains, they still refer to it as wild tea due to its appearance. This naming convention has made "wild tea" synonymous with Camellia taliensis. Consequently, even if the tea is grown and picked from a tea garden in front of a house in the village, it is still called wild tea. Similarly, in both Yunnan and Japan, plants originally growing in the mountains are called mountain vegetables, even if they are cultivated in fields.
Similarly, both in Yunnan and Japan, plants originally growing in the mountains are referred to as mountain vegetables, even if they are cultivated in fields. This cultural practice highlights how the term "wild tea" has become ingrained in the local vernacular, transcending the actual growing conditions.
However, for those who have never visited the growing areas and instead buy tea from middlemen or local tea shops in Yunnan, they accept the term "wild tea" at face value. This has led to the current situation where teas labeled as wild tea flood the market.
Cultivated Camellia Taliensis Sold as Wild Tea in Yunnan Province
In recent years, due to the popularity of wild tea, Camellia sinensis has been cultivated in various parts of Yunnan Province. Additionally, some farmers in mountainous villages dig up wild tea plants from the mountains and replant them in tea gardens near their villages. Although these are wild species, they are not truly wild tea, yet they are marketed as "wild tea.” But some tea experts simply say thatover 95 to 99% of the tea labeled as "wild tea" on the market is made from cultivated Camellia taliensis.
Even within the same Camellia taliensis species, there is a notable contrast in flavor and aroma between genuinely wild tea plants and those transplanted near villages. Specifically, the distinction between authentic wild tea and cultivated varieties is most apparent in the length of the aftertaste. True wild tea boasts a remarkably prolonged aftertaste, highlighting its distinctiveness upon comparison.
Perfect for cold brew
Da Xue Shan Wild White Tea, like other white teas, offers exceptional flavor when cold brewed. To cold brew, use 5 grams of tea leaves per 1 to 2 liters of water. For optimal results, use cooled boiled water to enhance the tea's delicate flavors and aromatic notes. Due to the active enzymes in white tea, it's advisable to cold brew at a low temperature, ideally in the refrigerator. This method facilitates gradual extraction of the tea's components, resulting in a refreshing flavor profile reminiscent of Shine Muscat.
In recent years, due to the popularity of wild tea, Camellia sinensis has been cultivated in various parts of Yunnan Province. Additionally, some farmers in mountainous villages dig up wild tea plants from the mountains and replant them in tea gardens near their villages. Although these are wild species, they are not truly wild tea, yet they are marketed as "wild tea.” But some tea experts simply say thatover 95 to 99% of the tea labeled as "wild tea" on the market is made from cultivated Camellia taliensis.
Even within the same Camellia taliensis species, there is a notable contrast in flavor and aroma between genuinely wild tea plants and those transplanted near villages. Specifically, the distinction between authentic wild tea and cultivated varieties is most apparent in the length of the aftertaste. True wild tea boasts a remarkably prolonged aftertaste, highlighting its distinctiveness upon comparison.
Perfect for cold brew
Da Xue Shan Wild White Tea, like other white teas, offers exceptional flavor when cold brewed. To cold brew, use 5 grams of tea leaves per 1 to 2 liters of water. For optimal results, use cooled boiled water to enhance the tea's delicate flavors and aromatic notes. Due to the active enzymes in white tea, it's advisable to cold brew at a low temperature, ideally in the refrigerator. This method facilitates gradual extraction of the tea's components, resulting in a refreshing flavor profile reminiscent of Shine Muscat.