Extremely selective about our red teas (we only source one other), Dá É's annual Stone Village ancient arbor red tea production finally compelled us to expand our collection last year.  While the oxidative process for most hong cha really highlights the particular nuances of flavor x fragrance characteristics of the cultivar it was crafted from, ancient arbor reds  "gushu hong cha" like this one underline mouthfeel, texture, and chi below a rich chocolate malt flavor and deep sultry rose aroma.  It's because old growth arbors like Dá É's are seed propagated, not cloned like cultivars are, and therefore the wider genetic variance contained within any given harvest won't yield a definitive and easily identifiable palate experience.  A deeply rooting yet stimulating session awaits within the layers of this tea, as well as an irresistible and must-have experience for Dian Hong lovers and all black tea enthusiasts.

As many other deep south Yunnan teas, the leaves were sun-dried, meaning this tea is considered a living tea, as the living enzymes were neutralized and softly baked in, nearly dormant.  Any enzymes left within the leaves after its long withering step will continue to slowly transform the tea.  Experience this particular garden via other spring teas in the style of raw pu'er, huangpian raw pu'er, and white tea.

Dá É preparing leaves for oxidative piling

original Elephant artwork by Arulu Gallagher