Picked in late March from wild Camellia assamica dehongensis trees in Yunnan’s tropical southwest, this red tea is made entirely from purple buds and slow-wilted for 48 hours. Bold and structured, it opens with hops, plum skin, rosewood, and tarragon, layered over cedar bark, burnt sugar, and underripe berries. Full-bodied, bitter-leaning, and complex — a tea for fans of negronis and hoppy ales.
