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Gao Li Gong Shan Sun-Dried Black Tea

from $24.00

A hand-made black tea from 40-to-70-year-old trees on Gaoligong Mountain, dried in the sun instead of the oven — smooth, sweet, and made to keep.

O R I G I N — Gaoligong Mountain, Baoshan, Yunnan · 4,400–4,900 ft

T Y P E — Black tea · Yunnan large-leaf · sun-dried

H A R V E S T — Spring 2026

C A F F E I N E — Medium–high

Yangzong Farm sits halfway up Gaoligong Mountain, next to a national forest reserve, looking over the dry, sunny valley of the Nu River. Its old garden was planted forty to seventy years ago and has been left to grow wild among the forest trees. The tea is made entirely by hand and dried in the sun rather than in an oven, which is what keeps it soft and lets it age.

A R O M A — Rich and full: flower honey and mountain air, sunk into the cup rather than sitting on top

T A S T E — Warm, soft and clearly sweet — no bitterness, no astringency, and still sweet after ten steeps.

WHAT YOU GET — One brew is 0.2 oz (6 g) of tea in a 4 oz (115 ml) gaiwan, about 1 part tea to 19 parts water. Re-steep the same leaves ten times or more: 40 oz of tea from one brew.

2 brews · 0.4 oz (12 g) · 80 oz of tea

4 brews · 0.85 oz (24 g) · 160 oz of tea

6 brews · 1.3 oz (36 g) · 240 oz of tea

Size:

A hand-made black tea from 40-to-70-year-old trees on Gaoligong Mountain, dried in the sun instead of the oven — smooth, sweet, and made to keep.

O R I G I N — Gaoligong Mountain, Baoshan, Yunnan · 4,400–4,900 ft

T Y P E — Black tea · Yunnan large-leaf · sun-dried

H A R V E S T — Spring 2026

C A F F E I N E — Medium–high

Yangzong Farm sits halfway up Gaoligong Mountain, next to a national forest reserve, looking over the dry, sunny valley of the Nu River. Its old garden was planted forty to seventy years ago and has been left to grow wild among the forest trees. The tea is made entirely by hand and dried in the sun rather than in an oven, which is what keeps it soft and lets it age.

A R O M A — Rich and full: flower honey and mountain air, sunk into the cup rather than sitting on top

T A S T E — Warm, soft and clearly sweet — no bitterness, no astringency, and still sweet after ten steeps.

WHAT YOU GET — One brew is 0.2 oz (6 g) of tea in a 4 oz (115 ml) gaiwan, about 1 part tea to 19 parts water. Re-steep the same leaves ten times or more: 40 oz of tea from one brew.

2 brews · 0.4 oz (12 g) · 80 oz of tea

4 brews · 0.85 oz (24 g) · 160 oz of tea

6 brews · 1.3 oz (36 g) · 240 oz of tea

How to brew

Sun-dried, not oven-dried

Withered, rolled and oxidized by hand · dried by mountain sun · made to age

Most Yunnan black tea is dried fast with hot air or charcoal, and carries a hot, roasted edge because of it. This tea is withered, rolled and oxidized by hand, then dried slowly in the mountain sun. The low, slow drying keeps the leaf's natural enzymes alive: the tea is gentler and warmer in character, and — unlike most black tea, which is meant to be drunk soon — it can be stored for years, its aroma growing more layered with time.

Keep it sealed and dry. This is a tea to buy two of: one to drink now, one to leave alone.

Fresh leaf, spread on the tray

Rolled and oxidizing in the sun shed

Drying in the sun

The Farm

Yangzong Farm · Mangkuan, Baoshan, Yunnan · 1,350–1,480 m

Yangzong Farm is in Gandeng, Mangkuan township, halfway up Gaoligong Mountain, beside the Gaoligong national nature reserve and above the dry, hot valley of the Nu River. Of its 70 acres, about 20 are old tea forest planted in the collective era, with trees now forty to seventy years old. The garden is left to grow wild among the native forest with no intervention. Strong sun, big swings between day and night, forest all around — the leaf comes in thick with what makes a black tea rich and long-lasting.