A malty backbone runs under the fruit here, which is what separates this Chinese black tea from a straightforward apricot flavour. The base leaf carries that characteristic malt depth, and the apricot comes through sweet and true rather than candied, rounded out with a touch of lemon brightness. Sunflower petals mixed into the dry leaf give the blend visual interest as well, flecks of yellow against the dark tea.
It drinks well plain, letting the fruit and malt sit together, though milk pulls out the malty side further if that's the direction you want, and a little sweetener plays nicely with the apricot notes. Lemon works too, echoing the citrus already present in the cup.
For brewing, use about a teaspoon of loose leaf per cup and pour water just off the boil over it. Steep for three to five minutes — four is a fair middle ground — tasting as you go, since a shorter steep keeps things bright and a longer one leans into the malt. Strain before serving. A typical eight-ounce cup lands around 40 to 50 milligrams of caffeine, moderate as black teas go, enough for a lift without overdoing it. Once opened, keep the leaf in an airtight container out of direct light and away from moisture so the apricot note doesn't fade.
