A small lot made of leaves harvested from wild tea bushes. These bushes grow outside the boundaries of the surrounding tea farms and are not under active cultivation. More commonly known as Da Hong Pao, this tea is traditionally referred to as “rock tea” as its grows in rocky, mineral-rich soils with a limited harvest quantity. The terroir gives this black its distinctive flavors and aromas. Harvested in early spring. Leaves are sinewy, turning to a red-brown color with steeping.
Lot Notes. The fact it was grown wild without human hand was enticing and then, with tasting, it proved quite delicious. It des take some steep time to bring all the flavors out. It was harvested in early April and processed over the next 24 hours. The leaves are well crafted creating a smooth, rich taste experience.
Tea Facts. A "rock tea" cultivar originating from the WuYi Shan oolong varietal, known now as "Big Red Robe".
Tasting Notes. The first taste is rich, dense in flavor. We find notes of cocoa mostly, some stone fruit. This tea has a real warming effect in its finish.
Brewing Suggestions. This tea, like most blacks, is best with water at about 195-205 F. Leaves do well with a brief steep, pour off and re-infuse. Use 3 grams or a rounded teaspoon of leaf for 8 ounces of spring/filtered water. Steep for 2.5-3 minutes.
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.