Air-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 air-dried black tea captures the essence of its wild origins. Known locally as Dian Hong (lit. Yunnan 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 sun-dried counterpart. Both teas follow an identical process, diverging only in the final step: while its twin is traditionally sun-dried, this tea is gently baked in an oven, following the more common method for Yunnan black tea production today.

This controlled drying refines the tea’s profile, enhancing its warm, toasty character while preserving its depth and structure. The coppery brew reveals notes of fir needles, malt, and—like its sun-dried sibling—cardamom, layered with a subtle smokiness reminiscent of campfire evenings.

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