Sun-dried Ye Sheng Hong Cha

In the remote forests of Qianjiazhai village, where centuries-old tea trees thrive amidst rich biodiversity near the legendary 2700-year-old tea tree, this sun-dried black tea captures the essence of its wild origins. Known locally as Shai Hong (lit. Sun Red), it is made from leaves harvested from trees averaging 200 years in age—picked at the same time and from the same garden as its air-dried counterpart. Both teas follow an identical process, diverging only in the final step: while its twin is gently baked in an oven, this tea is traditionally sun-dried, a rare method in black tea production today.

This natural drying enhances the tea’s sweetness and complexity, bringing out warm notes of raisins, toffee, and—like its air-dried sibling—cardamom. A delicate floral finish, reminiscent of elderflower, lingers in the aftertaste.

A black tea where history, tradition, and nature come together—offering two distinct expressions of the same origin. Compare them for a unique opportunity to appreciate and learn how the drying process influences the taste of tea.

Written by Dominik