2026 Jingmai Ancient Tree Sun-Dried Red — Xiang Fei | Orchid Honey & Wild Mountain Soul

The Fragrant Consort of Ancient Trees — 2026 Jingmai Xiang Fei

Xiang Fei — the Fragrant Consort — is a name earned, not given. This 2026 first spring sun-dried red tea is sourced from hundred-year-old ancient tea trees in the legendary Jingmai mountain forests of Yunnan — trees that have grown wild and deep-rooted for generations, absorbing the mineral richness of the mountain soil and the clean, mist-laden air of one of China’s most celebrated ancient tea ecosystems. The result is a tea of rare aromatic power and wild mountain character: orchid fragrance, honey sweetness, and a soul that is unmistakably Jingmai.

Craftsmanship — Sun-Dried Red

Xiang Fei is crafted through a traditional sun-dried red tea process: withering, rolling, natural fermentation, and sun-drying — a method that preserves the living vitality of the ancient tree material while developing a warm, honeyed sweetness and the signature orchid fragrance that Jingmai is world-famous for. No artificial heat. No shortcuts. Just sunlight, time, and the ancient trees doing what they have always done.

The Dry Leaf

Dark brown and oil-rich with a natural luster, the leaves are covered in fine golden down — a visible sign of the tender first spring flush and the quality of the ancient tree raw material. Open the bag and the orchid honey fragrance arrives immediately, rich and full, before a single drop of water has touched the leaves.

In the Cup

The liquor is a luminous golden-amber, clear and bright with a beautiful golden ring at the edge — the hallmark of well-processed sun-dried red tea from quality ancient tree material. On the palate, it is full and enveloping: rich, sweet, smooth, and deeply satisfying from the very first sip. The orchid fragrance and honey sweetness are not separate — they are woven together into the body of the liquor, coating the mouth and lingering long after each cup. The finish is clean and lasting, with a wild mountain vitality that stays with you.

Ancient Tree. Wild Mountain. First Spring.

The wild mountain character (山野气韵) of Jingmai ancient trees is one of the most distinctive and sought-after qualities in Yunnan tea. It is a depth and vitality that cultivated garden trees simply cannot replicate — a living energy that comes from deep roots, old growth, and an ecosystem that has been undisturbed for centuries. In Xiang Fei, this wild mountain soul is present in every sip: powerful, clean, and completely alive.

Why This Tea Is Exceptional

2026 First Spring Flush — The most tender, most aromatic harvest of the year
Hundred-Year-Old Ancient Trees — Deep-rooted Jingmai old growth; wild mountain vitality impossible to replicate
Jingmai Mountain Origin — One of Yunnan’s most celebrated ancient tea ecosystems
Traditional Sun-Dried Red Process — Withering, rolling, natural fermentation, sun-dried; living vitality preserved
Orchid × Honey Aroma — Rich, full, and immediate; the signature of Jingmai ancient trees
Golden-Amber Liquor with Golden Ring — Clear, luminous, and beautiful in the cup
Rich, Sweet & Smooth — Full-bodied, enveloping, and deeply satisfying
Strong Wild Mountain Character — The living energy of ancient trees in every sip
Exceptional Brew Resistance — Ancient tree depth that holds up beautifully across many infusions

$59.90 USD

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Product Description

Xiang Fei (香妃) — the Fragrant Consort — is a 2026 first spring sun-dried red tea sourced from hundred-year-old ancient tea trees in the Jingmai mountain forests of Yunnan. Jingmai is one of China’s most celebrated ancient tea ecosystems — a UNESCO-recognized landscape where old-growth tea trees have coexisted with the forest for centuries, developing a depth of root, richness of soil nutrition, and aromatic complexity that no cultivated garden can replicate.

The tea is crafted through a traditional sun-dried red process: withering, rolling, natural fermentation, and sun-drying under the Yunnan sky. This method preserves the living vitality of the ancient tree material while developing the warm honey sweetness and signature orchid fragrance that Jingmai is world-famous for.

The dry leaves are dark, oil-rich, and lustrous, covered in fine golden down — a visible sign of first spring quality. Open the bag and the orchid honey fragrance arrives immediately, full and generous. In the cup, the liquor is a luminous golden-amber with a beautiful golden ring at the edge — clear, bright, and alive. On the palate, it is rich, sweet, smooth, and deeply satisfying, with the orchid and honey woven into the body of the liquor itself. The wild mountain character (山野气韵) is strong and clean — a living energy that stays with you long after the last sip.

This is Jingmai ancient tree tea at its most expressive. First spring. Old growth. Sun-dried. Alive.

Key Features

• 2026 First Spring Flush — The most tender, most aromatic harvest of the year
• Hundred-Year-Old Ancient Trees — Deep-rooted Jingmai old growth; wild mountain vitality impossible to replicate
• Jingmai Mountain Origin — One of Yunnan’s most celebrated ancient tea ecosystems
• Traditional Sun-Dried Red Process — Withering, rolling, natural fermentation & sun-drying; living vitality preserved
• Orchid × Honey Aroma — Rich, full, and immediate; the signature fragrance of Jingmai ancient trees
• Golden-Amber Liquor with Golden Ring — Clear, luminous, and beautiful in the cup
• Rich, Sweet & Smooth — Full-bodied, enveloping, and deeply satisfying from the first sip
• Strong Wild Mountain Character (山野气韵) — The living energy of ancient trees; present and powerful in every sip
• Exceptional Brew Resistance — Ancient tree depth that holds up beautifully across many infusions

Brewing Guidance

Vessel: Gaiwan or porcelain teapot (recommended to showcase the golden liquor)
Water Temperature: 90–95°C (194–203°F)
Leaf Amount: 5g per 100ml

Steeping Guide:
• Infusions 1–2: 15–20 seconds — the orchid honey aroma is at its most vivid in the early steeps
• Infusions 3 and beyond: Gradually increase steeping time by 10–15 seconds with each steep

Number of Infusions: 8–12+ infusions (ancient tree brew resistance is exceptional)

Tips:
• Use water slightly below boiling to preserve the delicate orchid fragrance
• No need to rinse — the first steep is often the most aromatic
• Also excellent as a cold brew: steep 5g in 500ml cold water for 6–8 hours in the refrigerator for a naturally sweet, honey-smooth iced tea
• Pay attention to how the wild mountain character deepens across steeps — ancient tree teas reveal more with each infusion