Imperial Red

Grown in the WuYi Mountains, IR is handmade using an oolong cultivar. Cups to a bright red color with lush, sweet notes characteristic of a black tea from this famous area. The leaves are a dark brown, thin and twisted with a smattering of gold. This style is made in small quantities and not typically exported as its flavors are crafted more to the domestic palate.

Lot Notes. The leaves offer a very pleasing aroma, with just a hint of charcoal from the firing process. The craftsmanship in handling the leaf and processing is evidenced by the tea's appearance - the leaves are long and consistent with little breakage. In steeping, the aroma is fruity and fresh. Note the distinctive clear, russet-brown cup color reflecting the skill of the tea maker in oxidizing the leaves. The finish is clean and lingers soft and sweet. Made April 2024. Lot #4.

Tea Facts. This oolong cultivar is known as Ming Yan tea grown within the WuYi Shan area. Given the elevation of the farm, the leaves of these Oolongs are dormant in the winter. Plucked comparatively early in the season, the leaves are small & compact, once shaped they are roasted over charcoal fires in bamboo baskets.

Tasting Notes. This tea is multi-layered in flavor and aromas. The first steep is brisk with sweet flowery notes being evident. While the flavor is generally fruity, we found tastes of molasses as well, with some maltiness. The second steep brought out more of the mineral side of the tea and its malty note. The finish is strong and lingers long after cupping. The aftertaste is very pleasant, sweet, and clean.    

Brewing Suggestions. Use a round teaspoon or about 3 grams for 6-8 ounces of water at a temperature of just below or at boiling. Rinse the leaves to awaken them. We suggest a steep of two minutes to experience the variety of flavors offered. Longer steeps of 3 + minutes will give more body to the cup. Leaves will steep multiple times.