Sanxia Black Tea Made from a heritage variety cultivar famous for green tea, this fragrant, fruity black is a real treat. Delicate and sweet, the dark fruit upfront gives way to the strength of a summer-picked black tea without becoming bitter or astringent. Made from a bud-heavy pick, the rich and full flavor of this tea punches high above its price point. Produced at a new partner farm only 20 minutes from downtown Taipei in one of the oldest tea growing areas of Taiwan, this tea is made in the traditional way by a tea master in his 80s. Each leaf is plucked by hand (No finger blades are even used!) and each batch of tea is tiny. This style of tea production is extremely rare as the teas produced in this fashion do not serve the current Asian Market taste points for tea, namely strong, bitter and predictable flavors. Each batch processed this way is slightly different, and the strength of these teas is in the subtle lasting sweetness, deep flavors and smooth drinkability of traditionally made tea. We are happy to support farmers still making tea in this old, delicate style. Brewing Difficulty - Easy: Works well with all methods but does better with slightly cooler water (More Details Here) Elevation: 400m Status: Organic Certified Cultivar: Qingxin Gan Zhong ( Rare Heritage Variety) Season: August 28th, 2024 Method: Hand picked, processed on site, very small batch Oxidization: 100% Region: Sanxia, New Taipei City Recommend Brewing Style: Gong Fu Style: 5g per 100ml, ~95C(205f) water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 3-4 steeps. Western Style: 5g per 100ml, ~95C(205f) water for 1-2 minute. Lasts 2-3 steeps
