Yongde Da Xue Shan Yesheng Bai Cha - Wild White Tea

We began searching for this material in 2022, before China reopened post COVID, knowing it existed but also how difficult it would be to access. After years of research and local relationships in Yongde, the first successful batch became one of the most unusual white teas we had ever sourced. It immediately caught our attention for its expressive aroma and unmistakably wild character. It reminded us of a white tea we drank in Yunnan a few years ago, made from a 2,700-year-old tea tree, because of the unique character of the material itself. Even at a young age, it already showed remarkable complexity, and over time it continued to evolve rather than fade. We found ourselves drinking it throughout the year, watching it become softer, more stable, and more mature. When we returned to Yongde in spring 2026, we asked Jenny, the producer, to make another batch for us. Today, we offer both the 2024 and 2026 harvests, allowing two different stages in the evolution of the same tea to be experienced side by side.

Both batches come from the same mountain. They are made from native heirloom Camellia taliensis material (Da Li Zhong 大理種) growing naturally in the forest and managed according to the yesheng 野生 approach. The trees are believed to be well over a century old, although their age is difficult to determine because they grow scattered across remote forest areas rather than in cultivated gardens. Because these heirloom trees grow completely wild, there is no strict picking standard. Shoots may include up to seven or eight leaves, with tenderness taking priority over size, and even Yabao buds occasionally appear among the leaves.

Both harvests are highly aromatic, vivid, and energetic, with lingering sweetness and a long huigan 回甘 (sweet aftertaste). The dry leaves have a distinctive glossy green and dark blue appearance when young, gradually becoming darker with age, and only about 2–3 grams are needed for a session because the material is exceptionally potent. Their profile reminds us of Yabao, although with considerably more complexity and depth. The 2024 has a deeper body and a more settled expression, with subtle mineral-sour notes, hints of wild berries, dragon fruit, kiwi, and almost no astringency. The 2026 is fresher, grassier, and more floral, with the rugged character typical of forest-grown tea. Both harvests remain remarkably clean, without harshness or disturbing astringency. Together, they offer two different stages in the evolution of the same tea.