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In the realm of botany, there is no specific term for "ancient tree tea." The phrase originates from the context of "ancient tea trees," referring to tea produced from the fresh leaves of these long-lived trees.
Ancient tea trees generally refer to those that have been growing for a relatively long period, though there is no precise age standard. Conventionally, these are trees that are around a hundred years old or more. Currently, there is no scientifically accurate method to determine the age of tea trees; estimates are often based on historical records, legends, or calculations.
An ancient tea tree isn't necessarily a large one, and some large tea trees may not be very old. For instance, tea research experts Yu Fulian and Wang Pingsheng planted tea trees in 1981 using seeds harvested in 1980, and these trees now exceed 8 meters in height with a trunk circumference of over a meter. In less than 40 years, these trees have surpassed what many would consider ancient tea trees of a century.
The popularity of ancient tree tea is a phenomenon of the last decade, emerging alongside the concepts of Pu-erh tea from specific mountain regions and pure material tea. Before this trend, no official organization in the tea industry used tree age as a significant criterion for pricing or quality assessment. The trend of ancient tree tea started from the bottom up, driven by tea merchants, enthusiasts, and consumers who defined new standards.
In 2007, the Pu-erh tea market faced a downturn. To differentiate their products from those of large manufacturers and blended teas, some producers began focusing on ancient tree tea from specific mountains, creating a niche market that gradually established the value of ancient tree tea.
According to Huang Bingsheng's book, "Overview of Yunnan's Ancient Tree Tea Resources," Yunnan currently has approximately 3.2968 million mu of ancient tea tree resources, but their annual output accounts for only 5% of the province's total tea production. In reality, 90% of the ancient tree tea available on the market is merely labeled as such, with no effective methods for official regulation or verification.
Crucially, the age of ancient tea trees does not directly correlate with quality. From a botanical and beverage perspective, the most critical factors are the actual taste and the measurable safety regarding pesticide residues. For consumers, the key to buying tea is to look beyond its label and focus on sensory experience and personal preference. If the tea doesn't taste good or provide a pleasant experience, its age becomes irrelevant. Chasing after ancient tree tea based solely on age is an example of misguided trend-following.
