Appearance & Taste
Our Ancient Tea Tree Yunnan black tea is long and straight, the leaves are brown covered with golden fuzz. The tea soup is golden red and bright while the aroma is pleasant and mellow, and the taste is strong and smooth. It has a mellow honey and caramel flavour. It can also be served with milk.
When using a Gaiwan (about 125ml) Gongfu style, infuse 3.5 teaspoons tea leaves with hot water (90-95℃) for around 8-15 seconds for the first brew, extending the infusion time by 3-5 seconds for the following brews. If not using a Gaiwan Gongfu style, steep the tea for around 1-2 minutes. Do not use boiling water because it will destroy the vitamin C and other beneficial contents of the leaves. It will also accelerate the precipitation of phenolic substances such as caffeine and tea polyphenols, which will make the tea taste sour and bitter.
This special Yunnan Black Tea comes from Xishuangbanna, Yunnan. This subtropical region is one of rolling hills with an average elevation of over 1,000 metres. The average annual temperature is around 18-22°C, with a very large temperature difference between day and night. The annual precipitation is 1,200-1,700mm. In sunny periods there is often fog in the morning and during the night.
There is a dense forest and the soil is fertile, with fallen leaves and grass decaying to form a deep humus layer. These conditions result in tea trees with strong buds and fat leaves covered with rich white fuzz. Even the fifth or sixth leaves on the branch are very delicate and juicy and contain rich polyphenolic compounds and alkaloids.