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1. Wild Yi Wu Spring Tea – Made from first flush spring material harvested from wild-growing tea bushes around 40 years old in Luo Shui Dong Village near Yi Wu.
2. High-Mountain Origin – Grown in the Yi Wu mountainous area of Mengla County, Xishuangbanna, at about 1400 meters altitude.
3. Traditional Hand Processing – Briefly wilted, wok-fired, hand-rolled, slowly wilted for 20 hours, and naturally air-dried.
4. Sweet, Floral, and Fruity Taste – Produces a juicy, viscous tea soup with a rich body and smooth sweetness.
5. Highly Infusable and Age-Worthy – Gives balanced flavor through 7 to 8 infusions and can continue to improve with aging for up to 5 years.

1. Rare Yunnan Black Tea – Made from high-altitude Mao Feng varietal tea grown in the Wu Liang Mountains of Simao, Yunnan.
2. Early March Spring Harvest – Picked in early March for a fresh, tender, and fragrant black tea character.
3. Special Processing Technique – Briefly fermented using a unique method before being carefully finished as black tea.
4. Floral and Fruity Flavor – Offers a distinct aroma and taste filled with natural flower and fruit notes.
5. Unique and Enjoyable Style – A rare black tea with a refined character, quite different from typical Yunnan black teas.