A small harvest of just 24 kilograms of tea from wild tea trees in a forest setting in the Bang Dong area of Lincang.

True wild tea with a full-bodied and textured mouthfeel. Cooling effect on the palate and a long-lasting mouth-feel.

Hand-crafted and pressed into 250 g cakes; wrapper design by María Mergruen.

Why it’s special

• True wild origin: Naturally grown forest trees deliver layered aromatics, mineral clarity, and a palpable, cooling vitality.

• Bang Dong character: Lincang brightness and resinous lift over steady sweetness and clean structure.

• Focused micro-lot: Only 30 kg produced (≈120 cakes), a rare, site-specific expression.

• Built to integrate and round out with age: The firm structure and clean profile promise graceful development in storage.

Tasting notes

• Aroma: Cool camphor and pine resin, wildflower honey, fresh cane, citrus peel, light woodland florals.

• Liquor: Pale gold → light amber with clarity; supple, textured mouthfeel.

• Flavor: Sweet cane and light stone fruit up front; spruce/pine freshness and gentle herb; tidy green bitterness that frames, not overwhelms.

• Finish & feel: Marked cooling effect, long hui-gan, persistent shengjin (mouthwatering return), steady, uplifting cha qi.

Origin & processing

• Region: Forest setting near Bang Dong, Lincang, Yunnan

• Trees: Wild (yesheng) tea trees, naturally grown

• Harvest: April 2025

• Pressing: June 15th, 2025 (traditional stone press)

• Format: 250 g per cake (7 cakes per bamboo-leaf tong)

• Scale: 30 kg total (≈120 cakes)

• Craft: Hand-picked • sun-withered • hand-rolled • sun-dried • pressed

Brewing guide

(Great water and short early steeps highlight the cooling sweetness.)

Gongfu (recommended)

• 6 g / 100 mL

• 98–100 °C (208–212 °F)

• Quick rinse, then 5s • 8s • 10s • 12s • 15s, adding gradually for 10+ infusions.

• Tip: If structure feels too firm, shorten early steeps or pour at 95–96 °C.

Western

• 3–4 g / 300 mL (10 oz)

• 95–98 °C • 2:00–2:30

• 2–3 infusions, extending 20–30s each round.

Grandpa style

• 1–1.2 g / 100 mL, 90–95 °C

• Top up as you sip. Cool, resinous freshness with sweet, steady depth.

Cold brew

• 8–10 g / 1 L, room-temp water; refrigerate 6–8 hours.

• Crisp, mint-camphor coolness with clean cane sweetness.

Pairing & occasions

• Keep snacks light, plain nuts, unsweet biscuits, fresh pear, so the forest perfume and cooling finish shine. A great meditative session tea and a fascinating compare-and-contrast with your other Lincang or Bang Dong productions.

In Summary

• Caffeine: Medium-High

• Storage & aging: Store cool, dry, odor-free, away from light; allow gentle airflow. Expect increased sweetness, deeper resin/honey notes, and softer edges over 5–15 years, it’s built to integrate and round out with age.

• Name: 2025 Yunnan Sourcing “Forest Tea” Raw Pu-erh (Sheng)

• Region: Bang Dong, Lincang, Yunnan

• Trees: Wild

• Harvest: April 2025 • Pressed: June 15th, 2025

• Net weight: 250 g per cake (7 cakes per tong)

• Production: 30 kg total (≈120 cakes)

• Wrapper Illustration: María Mergruen

In short: A micro-lot wild-tree Forest Tea from Bang Dong, textured, cooling, and long-finishing, already delicious and poised to deepen as it ages.

Previous pressings from this same grove of trees can be found here:

• 2024 Yunnan Sourcing "Forest Tea" Raw Pu-erh Tea Cake
• 2023 Yunnan Sourcing "Forest Tea" Raw Pu-erh Tea Cake
• 2022 Yunnan Sourcing "Forest Tea" Raw Pu-erh Tea Cake 
• 2021 Yunnan Sourcing "Forest Tea" Raw Pu-erh Tea Cake
• 2020 Yunnan Sourcing "Forest Tea" Raw Pu-erh Tea Cake

 

This tea has been tested in a certified laboratory for 404 pesticides, and is within the EU MRL limits set for those 404 pesticide residues. For a full list of the 404 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission click on this link.