Wild Tree Purple Varietal Black Tea of Dehong

Tea type
Black Tea
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Earth, Honey, Malt, Mineral, Pleasantly Sour, Plums, Raisins, Plants, Dried Fruit, Menthol, Tart, Fruity, Stonefruits
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Loose Leaf
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Edit tea info Last updated by Togo
Average preparation
200 °F / 93 °C 0 min, 30 sec 6 g 3 oz / 100 ml

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27 Tasting Notes View all

  • “Welcome to day 30 of little terri’s Ultimate Sipdown Extravaganza! Yup, my month long festival of sipdown is coming to a close! I’m actually glad, because I have new teas to drink, special teas...” Read full tasting note
  • “Trying to get through at least tasting the last round of teas from our BBBBox before the next round gets here. I brewed this western style because i can’t manage two gonfu at once haha. This is a...” Read full tasting note
  • “This tea is one of Terri’s contributions to the BBBB. I had no expectations, good or bad for this as it’s a totally new kind of tea. I brewed it up gongfu style as Terri mentioned in her note that...” Read full tasting note
  • “Man this is good! Taking a break before getting back to the finals grind. This tea is warm and hearty like a Taiwanese black, but clean and refreshing like young sheng. There’s also some pretty...” Read full tasting note

From Yunnan Sourcing

This is a expertly fermented black tea was crafted using a wild tree purple leaf varietal from Dehong prefecture. This wild tree varietal grows wild in the mountainous areas west of Mang Shi town in Dehong. Ye Sheng "野生“ varietal aka “Camellia sinensis (L.) Kuntze var. assamica (J. Masters) Kitam.” (aka Dehongensis) is a primeval varietal that pre-dates Camellia Sinensis var. Assamica and is a naturally occuring non hybridized varietal. It’s potency in cha qi arises from it’s unadulterated nature. It is naturally bug repellent, grows wild in the forests of Yunnan at an altitude of 1600-2200 meters.

The aroma of tea is very strong and hints of eucalyptus and sugarcane. The mouth feel is incredibly complex and stimulating but never bitter or astringent. Ultra smooth tea that after a few months will develop even more complexity. Subtle but very noticeable cha qi and tranquil feelings.

An incredibly rare tea made entirely from first flush spring material.

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27 Tasting Notes

3294 tasting notes

Welcome to day 30 of little terri’s Ultimate Sipdown Extravaganza!
Yup, my month long festival of sipdown is coming to a close! I’m actually glad, because I have new teas to drink, special teas that I miss drinking, etc. Tomorrow will be the final day of clearing my shelves of anything old, small, or just unloved.
I’ve been working on updating the database, & as I’ve said before, I’ll probably end the month with more tea than I started with, haha. I started with 401, & although I didn’t set any actual goal, I think I’ve been kind of aiming for 250.

This is a really interesting tea, & if you let it warm up in a hot cup, the aroma of plums is outstanding! I could sit around just huffing this, & I did for a few minutes. Something nice to wake up to. Going with short steeps, the tea itself build through layers of Congee rice, sweet plum, a little tartness, & an amazing chaqi. Some of the steeps make me think of Plum Sake, even though I’ve never had anything like that, LOL.
It also really reminds me of a sweeter sister to Master Han’s Wild Picked Yunnan. It has a very similar energy, & a rustic wild quality to it, but coupled with a lovely sweet aftertaste of plums.
It’s silly for me to count this as a sipdown, as I have a new shipment en route, but the newer version is from Spring 2014, so there you go. It’s legit.


plummy stuff is great :)

Dag Wedin

Oh, i do love this tea! It is absolutely outstanding gong-fu style. Never did get the 2014 harvest. i noticed that the 2013 i have has chaged character quite abit since it was “fresh”, it matures very well so dont drink it all at once :)


June is going to be a sipdown month for me….

Terri HarpLady

Stephanie: Yup! Did I send you some of this one?
Dag: I agree whole heartedly with everything you said!
Sil: Good luck with that! :D


yep, kind of reminded me of Dancong :D


Just got 100 grams of this one in. Mow I am glad I did. Nice review Terri, I look forward to trying this one.

Terri HarpLady

MrM, my YS order arrived today, & somebody probably needs to take me out back & shoot me, LOL. I must be crazy, this order is ridiculous, but I’ll enjoy sharing the teas with my BBBB sisters, & can’t wait to start drinking them! :D


i need to place a YS order…or you can do it terri..and i’ll place the verdant order and we’ll swap quantities lol

Terri HarpLady

That’s a real possibility! I’ve already placed the huge order, so anything I bought that you want(pretty much all of their 2014 black teas, & a few puer samples) is an option…

Dag Wedin

Wow, all of their blacks!?! Thats a huge amount of tea :D


Terri, did you order fr US site? My order fr China is in transit for 2 months already. Not that I have nothing to drink…

Terri HarpLady

Dag: well…maybe not ALL of them…but I did have quite a bit of money in my Playpal account from people buying my songs off iTunes, so lets just say I went a little nuts…lol. I won’t need to order anything from there again until Fall, and really only because I’ll want to try out some of the Fall teas, right?

Boychik: I have ordered from the US site, which comes very quickly, but I usually order from the China site, because the selection is so much bigger, & yeah, it can take awhile, especially if you go with the cheapest transit method. If you’re like me, you’d rather spend your money on tea, rather than on shipping, so usually by the time the box comes I’ve sort of forgotten about it. That makes it like a surprise present!
This time I actually paid for the next to cheapest shipping & the box came in a couple of weeks, but I think my first china order took a couple months.
Anyway, it’s not like I don’t have plenty of tea to drink while I’m waiting!

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10534 tasting notes

Trying to get through at least tasting the last round of teas from our BBBBox before the next round gets here. I brewed this western style because i can’t manage two gonfu at once haha. This is a really juicy tea..there’s a hint of a taste that i’m not familiar with coming through…sort of yunnan ish but not quite. Over all this is really tasty, though i for sure need to try this gong fu style next!

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361 tasting notes

This tea is one of Terri’s contributions to the BBBB. I had no expectations, good or bad for this as it’s a totally new kind of tea. I brewed it up gongfu style as Terri mentioned in her note that she wanted to try it that way. This is a great gongfu tea. Each steeping is decidedly different than the previous. The first was very sweet with a hint of the basic Yunnan flavors. The second was savory, almost like herb chicken (I know, wacky). The third so far is very strong honey and Yunnan again. This is a fun tea! Kind of like tea roulette! Never know what the next flavor is going to be! I’m curious how this brews up western style. I’ll try that next time, but I think this is probably best as gongfu. Thanks Terri!

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317 tasting notes

Man this is good! Taking a break before getting back to the finals grind.

This tea is warm and hearty like a Taiwanese black, but clean and refreshing like young sheng. There’s also some pretty interesting flavors here that I haven’t tasted elsewhere, and I really like it.

One of my favorite things about tea is the endless variety. I love trying new things, and I sort of hate to buy the same thing twice (even if I love it), and so far I haven’t bought a second batch of any tea, but I think this is one I’ll need to keep stocked in my cupboard.

But then again there IS the light roast version of this tea… :P

205 °F / 96 °C 0 min, 15 sec

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1040 tasting notes

This is another tea that Sil sent me, and so far I’ve been liking the Yunnan Sourcing blacks. (I’m a little concerned about avoiding a Yunnan Sourcing order before I get my stash under control.)
This is a little strange to me, but strange in a good way. It’s really sweet and a bit earthy – not pu’erh earthy, but heading in that direction. It’s really smooth, no astringency (even with sporadic steep times at work). This is a good tea. I really like it, and would be more than happy to have more of it in my cupboard.


there will be more coming your way so sit tight.

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54 tasting notes

This is my first time tasting purple tea, and I am very happy with the results. I brewed this Gong Fu (208 deg F at 15s, 30, 45…etc)

The wet tea leaves smell of honey & raisins or molasses & plums/pluots with an undertone of minerals.

The color is a beautiful orange amber that darkens with each subsequent steep until it begins to wash out.

The broth is very smooth but complex. It starts off sweet on the tongue intermingled with a slight undercurrent of sourness that is pleasantly balanced out by the sweet. There are mild earth & malty flavors that don’t overpower the tea. If anything, this is a very well-balanced tea.

There’s a cha qi tingling on the tongue that goes straight to my head and relaxes the body. It’s got a wonderful mouthfeel, but it’s not that viscous. It’s quite an easy tea to drink. Despite having a clean/short finish, there is a lingering aftertaste of nectarines/peaches on the tongue

I’d be more than happy to drink more of this tea on a near daily basis if I didn’t have many other wonderful teas to drink.

Flavors: Earth, Honey, Malt, Mineral, Pleasantly Sour, Plums, Raisins

0 min, 30 sec 5 g 3 OZ / 100 ML

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167 tasting notes

Well, here we have a purple tea. To be honest, I am not the biggest fan of purple teas for the same reason that I am not a fan of scented or flavored teas – the “purple tea” flavors (the funky fruitiness it seems to have) is so strong that it overrides any other flavors. Don’t get me wrong, the funky fruit purple tea flavors are awesome, but they can start to get a little tiresome for me.

That said, Yunnan Sourcing has a great selection of purple teas to explore – different varietals, different styles (including green, oolong, white, black, pu’erh…). Personally, I have had a couple of purple pu’erhs, the moonlight white, and this. I’ll have to revisit the pu’erhs again, but I will say that I think this black tea is a more successful vehicle for the purple tea flavors than the white tea.

The black tea just has more body and stronger flavors that can compete with the in-your-face fruitiness. There is a strong caramel note that cuts through the fruit, and just enough bitterness that keeps things from being cloyingly sweet and one-note.

Finally, there were some really interesting spice notes that reminded me of the spiced oatmeal/streusel topping you would put on cobbler. Really nice.
Dry leaf – fruit (melon, papaya, peach), notes of malt, caramel, hint of milk chocolate, mint. In preheated vessel – funky fruitiness gets stronger, berry cobbler, spiced oatmeal, pecan nuttiness

Smell – berry cobbler, spiced oatmeal, melon, papaya, peach, bitter caramel

Taste – slightly burnt caramel, raw almond, funky fruit (cobbler, papaya, peach). Fruit flavors develop in aftertaste, but are tempered by malt and caramel undertones. Hints of cola as aftertaste develops.

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62 tasting notes

This is a funky and unusual tea with a complex array of enduring flavors; tart plum, mint, earthiness, dark coffee. There is a pungent sharpness to it and a slightly bitter backbone, as well as a smooth and reasonably thick body. The mouthfeel is highly dynamic and an absolute star here. Quite an experience altogether, and one that may require multiple sessions to fully appreciate.

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338 tasting notes

2013 spring.

This is a fermented purple, but no description of the fermentation process. It tastes to me a bit like Hei cha. Ive gongfu’d this a few different ways & I much prefer it with kid gloves, slight less heat & flash steeps, if I brew hotter & longer a malty taste comes out & it tastes more like a normal black tea & a bit mushed together.

The bag & leaf smell of a sweet/candy I cant place, really lovely aroma. The taste has a thickness like dense water, with the ever-present sour note of purple leaf there.

All the flavours & aromas are hard to place really! Id love a course where you smell every aroma, im not good at this part. It is plant-y like a sheng but has other flavour-colours going on.

I do really prefer my purples with a roast, from my experience with them. I think the char compliments the sour very nicely (zi hong pao for example – I havent tried the light roast version) But this is still nice. Its a bit like the sourness of plum but softer. cool stuff

Flavors: Plants, Pleasantly Sour, Plums


They have kits you can buy for wine that come with oils bearing the different aromas you can smell in wine :P They’re kind of stupid expensive though lol


I’ll bet they are. The flowers, I know rose & orchid & floral. :flol:

Thinking about it more, sometimes not knowing is better. I make electronic music, & sometimes pick apart a track into its parts instead of just enjoying it. It might be the same with tea, some tea I dont know what it is but it evokes colours, places, emotions. It might be more boring if I knew that it was just ‘gardenia’ or somesuch


Yea I can’t really distinguish many floral flavors myself. Lavender sometimes…probably rose too.

I do agree, sometimes it can be weird picking things apart so much like that. Like watching a movie with somebody who critiques every little aspect like “can’t you just enjoy the movie!?” Though I’ll admit I’m sometimes guilty of that lol.


This is a black/red tea made from purple puerh varietal. It is oxidized and not fermented. Having said that, it is one of the best red teas I’ve ever had. I currently have two bags on hand myself. I get a rose scent from the cup which I actually can taste. A beautiful tea.


‘This is a expertly fermented black tea’ on teh websites. Whos right, you or scott?

Actually, more importantly, in a all-you-can-drink-tea-fight, who would win, you or scott? :)

I didnt get rose, do you remember how you brew for this? I would love to get that


Okay mine is an older version of the tea, perhaps he’s changed it from two years ago. The one I have is definitely not fermented. That might explain the difference in flavor profile. I do gong fu brew the tea, however.


mines the 2013, and I checked on the website & 2013 says fermented.

& I gongfu it, and never got a rose scent. i want my rose scent, damnit!


Im not trying to be argumentative, mine doesnt seem fermented either. But I dont know much about different black tea processing :)


I think Scott might just mean “fermented” in the colloquial sense like people often call black tea fermented


I’ll drink them both under the table…..

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1 tasting notes

First experience with a Purple Tea.

I used 5 grams, in a just under 100ml Gaiwan. I gave it two quick rinses, and drank from the 3rd steeping on. I got a very subtle menthol note; almost like a good Red Jade from Taiwan. Beyond that, it was sweet and robust in flavor; but never strayed into the territory of being overpowering. All in all, a good first experience with a Purple tea. Next session with this tea, I’m going to kick it up to 5.5 grams. Needs just a bit more “oomph”.

1st steeping: 30 Seconds
2nd-4th, added ten seconds each time.
5th-7th, added 20 seconds each time. Kicked temp up to 200F
8th-10th, added 40 seconds. On the 9th session, I kicked the temp up to 212F
10-12, added 1 minute.
End of session.

Flavors: Dried Fruit, Earth, Menthol, Mineral, Tart

190 °F / 87 °C 0 min, 30 sec 5 g 3 OZ / 100 ML

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