Master Xiang selected raw materials for this red shai hong from ancient wild tea trees approximately 150 years old. They grow in the Da Ya Kou garden in Maden, which had been partially abandoned for many decades. During all that time, the garden was left untended and unharvested, except for the last few years of Master Xiang’s experimental work. Tea made from such raw materials combines the flavor and aromatic base of cultivated trees C. Sinensis var. Assamica with nuances and tones characteristic of wild Camellia taliensis, Master Xiang crafted this red tea using a special sun-withering fixation technique. Such teas are called shai hong; they wonderfully express the terroir of the raw material and have great potential for further aging.