Bang Wai is a small mountain village at an altitude of 1900m, however, the remarkable thing about Bang Wai’s tea isn’t only about the high elevation at which it is grown. Tea trees in Bang Wai are quite unique, they are a transitional species between the wild and cultivated that came about during the process of domestication. Up until the 1990’s it was mostly believed that the origin of tea was in India, based on the ancient tea trees that had survived in Assam. The discovery of the Bang Wai’s ancient transitional species completely changed this belief about the origin of tea and rewrote the history of tea cultivation. For this reason, the Chinese Post Office even issued stamps about the transitional species of Bang Wai's tea tree.

After 12 years in dry storage, this tea has been well transformed. The tea soup is plump and round, the strong flavour shocks taste buds, and creates a warm and energetic feeling in the mouth. The bitterness quickly develops into a sweet and long-lasting aftertaste. As well as the flavour highlighting that the tea has been well aged, as does the aroma, with a ripe fruit scent, moist wood note and also, a slight incense note etc.