We worked with this producer in Kuzhushan (Simiao, ~2200m) before for their Gushu Sheng.
That tea stood out immediately — not just for its clarity, but for a distinct lychee-like profile layered with complexity.
This time, we wanted to see what the same material would do as a red tea.
This is an autumn harvest, made as shaihong (晒红) — sun-dried red tea.
The picking is different: larger, tougher leaves, more suited for this style of processing.
The result is a very smooth, rounded tea with a deep, natural sweetness. Floral, slightly wild, and surprisingly persistent across infusions.
What makes it interesting is that it still carries a trace of its origin — a subtle reminder of the sheng we sourced before. Not in a direct way, but in the structure and aromatic complexity.
We were specifically looking for a wild-style red tea made from forest material.
This one kept the identity of the leaf intact while still being easy to drink.
