Yixing Black

Jiangsu Province is a stunning region of steep mountains, bamboo forests, and its world-famous red clay and Yixing teapots. Through a supplier, we were presented with a wonderful black tea from this region. Noteworthy, the leaf of this cultivar is longer than most of the eastern China black teas and in processing significant effort is expended to preserve its natural curvature. This black offers a flavor that is quite special - rich, full-bodied, and a bit "raisin-y".

Lot Notes. We were offered this lot in late spring 2025 and held it for year in our warehouse to deepen and round its wonderful black tea flavors. In tasting the lot, we found rich, sweet notes and aromas, with a depth of flavors that allow for multiple steeps. Leaf is Keemun Mao Feng like but has contracting colors and is more deeply flavored. 

Tea Facts. The lot grew in the Yixing area. Farm is in the same area as the famous green Bi Luo Chun though it is not made from the same cultivar. In this case, classification of the cultivar is difficult as we only know it is from the Yixing area and the area is popoulated with a number of cultivars processed to black tea. Farm elevation is approximately eight hundred meters. 

Taste Profile. The aromatic qualities of our Yixing Black are bright and intoxicating. We find nuanced flavors of raisin, cacao, and dried fruit. The finish lingers very nicely. Tea can take milk if you prefer as it is a sturdy tea.

Brewing Suggestions. One teaspoon or three grams for 6-8 ounces of water at 195-205 F. Steep for two minutes. A longer steep will add more body and pronounce the tea's more obvious flavors. Multiple steeps are in order.

SKU: B-BT-A-5