Produced from the same wild tree leaves high up in the Ding Hu region on Mount Ali, this tea is repeatedly baked in a charcoal-fired oven then cooled in the cold mountain air to create layers of intense flavor and a dense, woody aroma that only the leaves from wild tea trees produce. This is the tea master’s own personal favorite, shared for the first time with our circle of tea drinkers, a true treasure for your tea chest. Supply is very limited.
