One of our most popular black tea offerings, this early-pick, large-leaf Mao Feng cultivar slowly turns from its harvest green colors to rich shades of gold and black. Then, at the right moment, the leaves are skillfully fired, creating a lush, naturally sweet black. Grown in Fujian Province, this lot was harvested at the time of the Qing Ming holiday in April 2024 Lot #1.
Lot Notes. Lot was grown in Fuding County. While known primarily for its Dai Bai or white tea cultivars, we have found excellent black teas from this region as well. The variations of temperature at the farm's comparatively high elevation, contributes to the development of the leaves' body and flavors. The appearance of the leaves is enticing as they are thick, large and consistent in size. Aroma is cocao rich.
Tea Facts. The cultivar is a Mao Feng. While the tea is grown at a comparatively high elevation it is available early in the harvest. This lot was processed early in April 2024
Tasting Notes. Taste is lush and full-bodied. Flavors are bright, coppery & clean. Naturally sweet, we find a hint of molasses and some fruity flavors.
Brewing Suggestions. A rounded teaspoon of leaf for 6-8 ounces of water at a temperature of 195-205 degrees F. Steep the leaves for two minutes and taste. This may be enough flavor; or, if you'd like more taste, steep to 3 minutes. It will not over steep. Leaves will yield multiple steeps.
BLACK TEA
3 grams/1 teaspoon per 6 ounces of water
195° - 205° F
2 Minutes
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.