This style of black tea is traditionally crafted as Golden Peony in the WuYi mountains region. Over time, local teamakers in Fuding have changed the processing of the leaf developing a local style or "fresh tea" they call "Black Eyebrow". Offering delicious floral sweet notes, the cultivar is a hybrid cross combing the highly aromatic notes of the Huang Dan cultivar (WuYi area) with the more minerally and floral notes of the Tieguanyin cultivar (Fujian Province).
Lot Notes. We tasted this tea on April 4, 2026, in Fuding. For an early-pick spring tea, the leaves are quite large denoting its oolong side with rich, full-bodied flavors.
Tea Facts. Pluck standard is one bud, one leaf. Teas was harvested Pre-Qing Ming in mid-March 2026. Farm elevation is eight hundred meters just above MamYan village in the Fuding mountains.
Tasting Notes. Very aromatic, it offers a range of ripe floral-fruity notes. Cupped the first note is decidedly sweet with notes of stone fruit, ginger, honey, with a mineral finish.
Brewing Suggestions. We steeped this tea at 205 F given its large leaves. We suggest 2.5 grams for 6-8 ounces of water. Steep for 2 minutes. Multiple steeps!
SKU: B-GP-6
Black Tea
Add 30 seconds for each successive steep — flavors evolve.
Black tea is a leaf that has been fully oxidized. This rigorous oxidization produces a tea of hearty rich flavors while reducing its astringency and bringing out a natural sweetness.
Flavors will range from bright, brisk, peppery, clean, and smoky to aromatic, bold, malty, nutty, spicy, and sweet. Blacks are known for long, delicately aromatic, and comforting aftertastes. Note, they are often enjoyed with milk or sweetener.