Golden Peony classes as a "Fresh Tea". Plucked early in the season and crafted to local taste and aroma preferences, this black cups to a bright red color with a sweet, floral aroma. Using the Da Bai cultivar, the leaves are skillfully shaped, then fully oxidized and fired slowly at a comparatively low temperature. This slow firing style accentuates cherished flavors of this cultivar.
Lot Notes. Tea was made on a family-run farm. For a spring tea, these black leaves are large and thick. Tea garden elevation is 600 meters.
Tea Facts. Cultivar is Da Bai, a famous FuAn/Fuding area bush usually made to white tea. Here the leaves have been harvested larger and fully oxidized. High elevation teas such as Black Peony offer greater amounts of aroma and flavor compounds.
Tasting Notes. Aroma offers light fruity notes. Cupped the first note is decidedly sweet with a light fruit flavor. Offers a very smooth and lasting finish.
Brewing Suggestions. We steeped this tea at 195-205 F given its large leaves. We suggest 2.5 grams for 6-8 ounces of water. Steep for 2 minutes.
SKU: B-BP-1
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.