Black tea is one of the most recent types to be produced: it was first made in China, possibly in response to European tastes, in the late 1700s or early 1800s. This new style of Chinese black tea is a worthy addition to the category; its sleek black leaves yield a dark amber infusion and earthy aroma. Produced on an organic farm in Zhejiang Province at 2,400 feet elevation, its rich flavor—with distinct notes of ginseng and sweet potato—holds up through a few infusions. Fans of Keemun or Assam will enjoy the depth and strength. Country: ChinaRegion: Zhejiang ProvinceTasting Notes: earthy, ginseng, sweet potatoHarvest Season: Spring 2024 4 oz or 1 lb Click here to order a small sample size of this tea. -- 210º F 3-5 grams, 3 minute steep ¼ full, 1 minute steep
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Temps d'infusion
3 minutes
Méthode : standard
Infusions
2
Recommandé
Température de l'eau
95°C
Recommandé
Dosage de feuilles
—
Oxydation
—
Caféine
High
Notes marquantes
TerreuxThickSweet PotatoPotato
Aperçu
Best pick • solid black choice from Origine inconnue
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
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