This rare sheng pu-erh comes from a single ancient tea tree (单株古树) growing deep inside the old forests of Jingmai Mountain, in Lancang County, Yunnan Province. The tree grows in a naturally biodiverse environment, surrounded by primary forest, without agricultural management, irrigation, or fertilization. Leaves from such trees develop a strong internal structure, high mineral density, and deep aromatic complexity.

Harvested in spring 2024, the material consists of one bud with two leaves, picked from a tree estimated to be well over a century old. The processing follows the classical Jingmai sheng pu-erh method: withering in forest air, hand-fixing over wood fire, rolling, and sun-drying.

The liquor is clear, pale gold with a strong aroma characteristic of forest gushu material — notes of wild honey, fresh bark, and cool mountain herbs. The mouthfeel is thick and structured, with pronounced yun (韵), gentle bitterness that quickly transforms into returning sweetness (回甘), and a persistent cooling sensation (生津). Even a small amount delivers strong cha-qi.