Where does the taste of a good forest tea come from? From the forest where it grew.
That is the starting point of the "Taste of the Forest" column: understand the forest first, then understand the tea. This column does not chase trends or pile up jargon; it simply wants to help you slowly appreciate forest tea.
Five Directions, Five Temperaments
To give you a handle, we have divided the forest teas we want to discuss into five concepts, each pointing to a representative tea mountain direction in Yunnan:
- Forest·Rigid—Bulang direction. Direct force, clear bitterness, a tea with bones, suitable for friends who like a punch.
- Forest·Soft—Jingmai direction. Fragrance dissolved in water, sweet and delicate, a taste that beginners can easily accept.
- Forest·Distant—Mengku direction. Clear fragrance and distant charm, the liquor is light and transparent, with a long lingering finish.
- Forest·Thick—Manzhuan direction. Heavy soup color, steady flavor, the more you steep, the more content it reveals, like an old-fashioned, solid person.
- Forest·Warm—Lincang direction. Gentle and balanced, smooth liquor, a tea that does not rush to show itself.
To be clear: these five words are not regional standards or official grades; they are just conceptual summaries we made to explain the flavors. The same mountain, different forests, different years—the performance will vary. That is precisely what makes forest tea interesting.
Currently Only Introduced, Not for Sale
"Taste of the Forest" is currently an introductory column and is not for sale. We will write one article at a time: explaining what the forest behind each concept looks like, how the tea is made, and how it tastes. If you want to find tea in this direction, you can use these articles as a reference—understand the taste you want first, then decide what to buy.
The column has just started, and content will be updated gradually. You are welcome to visit often, and also welcome to share your tasting experiences with us.