Description: An early spring harvest of leaf and bud coupled with generations of skilful craftsmanship result in a sublimely aromatic tea. The hand-processing transforms the spring pluck into a long and delicate needle shape with golden buds showing prominently.
Tasting Notes: Once steeped, the aroma is seductively sweet with a chocolaty and malty linger. Smooth, yet rich and full-bodied, this unique tea invites multiple steeps.
Brewing Instructions: 2g per cup; 90-100ºC water; steep 3-5 minutes
China has a rich and ancient tradition of producing high quality teas of all varieties, and black tea is no exception. This is where tea culture and industry, as we know it, began nearly 2,000 years ago.
Known as ‘Red Tea’ in China, the tea leaves from the Camellia sinensis sinensis plant are smaller and finer than their Indian counterparts, the Camellia sinensis assamica, and prefer cooler mountainous regions. Usually plucked by hand and gently processed, the end result are exquisitely fragrant teas with lesser levels of astringency and a soft body.
Several Chinese provinces are famous for their regional tea selections: Fujian Province is home to the well-known, pine-smoked Lapsang Souchong, while Keemun tea, the official choice of the British Queen, is produced in Anhui Province. Yunnan province produces the ever-popular varieties of Yunnan black tea and is also the region where China started its tea cultivation.
The organic teas we import are artisanally farmed and crafted. They may change with each harvest season. The same tea harvested at a different time of year and processed by a different tea maker will vary slightly in flavour and finish.