Harvested from high-altitude gardens around 1800m in Mengku, this aged Da Ye Zhong offers a rich, indulgent experience shaped by time. The dry leaves are dense, walnut-toned nuggets showing hints of natural mycelium—a sign of well-matured fermentation. Aromas from the dry leaf evoke ginger cake, brown sugar, spiced rum, and chocolate-covered dates.

Once infused, the wet leaf releases deeper notes: rum-soaked prunes, butter toffee, sweet soy, and earthy-sweet impressions of licorice and baked purple roots. The liquor itself is a deep, burnt sugar brown, with a thick, creamy texture and a soft, vaporous mouthfeel.

On the palate, expect flavors of prune brandy, fennel seed, aged caramel, and sandalwood incense, finishing with a preserved plum juiciness that’s both saline and sweet. The empty cup carries the scent of charred oak and dark syrup. Mahogany-toned wet leaves complete the experience—glistening and full of story.

The sensation is grounding and warming, yet with a gentle uplift—a rising body buzz that leaves you tingly, alert, and deeply at ease.

Cultivar: Da Ye Zhong Origin: Mengku, Lincang, Yunnan, China Elevation: ~1800m Picking: Bud and up to three leaves Season: May 2017