High in the mountains of Western Hunan, the county of Guzhang sits wrapped in near-constant mist. That altitude and humidity slow the leaves' growth, giving the tea's natural compounds time to build in concentration. Farmers here work with three cultivars, Jin Mudan, Jin Meigui, and Huangjincha, each selected because together they produce something the others alone cannot: a peach character that comes entirely from the leaf itself, with no added flavoring. The carotenoids and terpenes that form in these plants due to the misty, high-altitude environment are the same compounds that give stone fruits their fruity flavors, and the Huangjincha cultivar adds a subtle sweetness that brings everything together.

For those who enjoy our other Chinese blacks but want something softer and more fruit-forward, this tea is a welcome detour.