Wild & Organic

Wild and organic white tea comes from tea trees that were never forced. Some grow as unmanaged, decades-old bushes in hillside gardens; others are certified organic plots farmed without synthetic fertiliser or pesticide. What unites them is the same idea: let the tree set its own pace, accept a smaller harvest, and the leaf keeps a cleaner, more honest character than hurried commercial tea.

What "wild and organic" means in practice

Wild here is a farming fact, not a marketing mood: the trees are unmanaged, unplanted by hand, and often several decades old, so their roots run deep and their harvest stays small. Organic adds a rule on top of that: no artificial fertiliser, no pesticide, no chemical shortcuts anywhere on the plot. Certification checks the paperwork; wild character shows up in the cup.

Because both routes cost more and yield less, these teas are never the cheapest shelf option. What you pay for is leaf you can drink daily without wondering what went on it, plus a flavour that tends to stay layered and bright for years of aging.

The three wild lots in this collection

This category gathers the wild-grown and organic lots we currently carry, each from a different part of the white tea range. The 2018 GongMei White Tea Cake is pressed from leaves picked in an unmanaged garden in Xianpu Village, Puxi Town, Fuding, where roughly seventy-year-old trees grow without irrigation or fertiliser — a rustic, mellow cake that rewards aging. The 2020 Wild Huacha No.1 Organic White Tea is made from wild, unplanted Huacha No.1 trees and changes noticeably from one infusion to the next. The 2025 White Hair Silver Needle (Huacha No.1) uses wild Huacha No.1 leaf descended from 1960s Fuding Dabai stock, giving a silver needle with an unusually high, layered aroma.

How to brew and store them

Brew 5 grams per 150 ml at 90–95°C, with short infusions of 15–30 seconds, and let each wild lot unfold at its own pace. Keep the tea sealed, dry and away from strong light and odours. Stored properly, these wild leaves age well and keep developing for years — which is why both the 2018 cake and the 2020 lot remain worth cellaring.