PREMIUM BLACK TEA - CHINA
Simao Assamica Needle Hong 2 oz
A mouthwatering black tea made entirely of "Daye" or Camellia var. assamica leaf, the ancestor of modern day Camellia sinensis var. sinensis that is grown all over the world. This large leaf variety grows on arbor trees many decades old, lending their characteristic "cha chi" or tea energy to the cup. The Daye varietal is used exclusively in making Yunnan's famous puerh tea, but this time was crafted into a robust black tea that is thoroughly enjoyable and gets more expressive with some age.
Dry leaf presents aromas of brown sugar, malted biscuit, and chocolate that translate into the tea soup with added complex, savory mineral and picholine olive notes. Notice the stout, bittersweet tannins that will transform during aging for several years. Gong fu this tea to enjoy the layers of nuance it has to give. One of our daily drinkers that feels like a reward in every cup! Brew at 212F
Simao Prefecture, Yunnan, China. Spring First Flush 2019
Supreme Feng Qing Golden Buds - 2oz
Oh my! I will start off by saying, when I sipped on my first cup of this years Golden Buds, my hands automatically went up in the namaste mudra more than once! Yunnan black teas own some real estate in my heart for the reason elucidated in this tea. Made from the precious first buds of the season. The tea broth is soupy, syrupy, pure, and sweet due to the caliber of material, with those alluring, characteristically Yunnan chocolate, malt and light floral notes. Like a dessert in a cup! A perfect tea to start your beautiful day, or mend the ones that hurt. Spring 2020. Like most Yunnan black teas, this one will age nicely for the next 2-3 years.
Yang Ta Village Golden Buds - 2 oz
An expertly crafted black tea from the Simao region of Yunnan, China made with an indigenous varietal, Camellia sinensis var. Taliensis. The dry leaf presents a characteristic sweet peach and apricot scent which translates to the cup along with notes of malt and gardenia. The soup is thick and juicy, full of natural sugars due to the hairy buds, and finishes with a pleasant tartness on the finish. We like to find unusual teas to offer our customers and this is sure to delight! like many Yunnan teas, it can be enjoyed with some age. Brew at 212F. Simao Prefecture, Yunnan, China. Spring First Flush 2019
Rare and Wild Ancestor Tree Purple Leaf Black Tea- 50 grams
Purple Gold! The Violet Flame of the tea world! This exquisite and rare, fully oxidized black tea is made from a primeval purple leaf tea varietal (camellia sinensis Kuntze var. Assamica Kitam) in Dashi village (Lincang prefecture). Hints of chocolate, barrel-aged rum, and wild tropical fruit swirl within its beautiful amber soup. A real treat for special occasions which is always when we are drinking tea. Brew at 212F.
Yunnan, China. First Flush Spring 2020
Dian Hong Mao Feng 2 oz
This lovely mao feng varietal was grown on the high slopes of Wu Liang Mountain in Simao, Yunnan, China. The dry leaf presents malt, alfalfa, shucked peas, green wood, caramel. The tea soup is medium bodies, highly aromatic, with silky smooth mouthfeel, and soft tannins. Sweet, woodsy, floral and savory mineral notes delight the nose and palate with hints of milk chocolate, honey, alfalfa, light caramel. The overall energy and experience of this tea is comforting, familiar, maybe even nostalgic. A superb everyday tea you can enjoy as it ages. Brew at 212F.
Simao Prefecture, Yunnan, China. Spring First Flush 2020
Fu Shou Mei Gong Fu - 2 oz
Another one of my favorite teas! Shiny, tippy, first pluck leaves tea are lightly fried in red muscavado sugar during processing lending a subtle sweetness underscoring a full mouthful of malt and floral notes that rise in the nose. A unique, rich, complex Yunnan black that matures with age and is sure to make a lasting impression. Brew at 212F.
Feng Qing, Yunnan, China. Spring First Flush 2019
Mi Xiang "Honey Fragrance" Dian Hong - 2 oz
Ambrosial. This is another tea I would keep around just for pure aromatherapy sake not to mention its enticing flavor. Loads of twisted, golden leaf and buds from a Yunnan Assamica cultivar present a dry aroma of malt and pastry. The soup is clear golden amber with a complex profile of intense spicy lilac, and orchid, honey, dried cherry, balsam, green wood, coriander and frankincense notes (there are probably several more!). Flavor is rich with little astringency, mouthwatering and layered with floral, malt and smooth sandalwood. A gorgeous tea to meditate upon. Like most Yunnan black teas, you can enjoy this tea as it ages. Simao, Yunnan, China. Spring First Flush 2020
Qimen (Keemun) Mao Feng - 2 oz
Qimen ("chee-men") aka Keemun tea is one of China's most famous black teas from the beautiful, iconic Huangshan mountain area of Anhui Province. Often referred to the red Bourgogne of tea, due to its complexity and richness, one could indeed contemplate and savor this tea, and even pair it with food (try it with a true French Brie or aged English Cheddar!). The dry leaf is small, fine and twisted, and presents an inviting aroma of dried stone fruit, wine and malt. Once brewed, rich, syrupy layers of aromas and favors open across the palate then sink in - dried plum, cassis, dark chocolate, orchid flower, oak, dark caramel, malt, a faint whiff of smoke and perhaps a dash of spice. A delicious tea best enjoyed without addition of milk or sweeteners. Brew in a pot with boiling water for 5-7 minutes for best results. Spring 2020.
Jiangsu Gongfu Hong- 2 oz
From the land of Yixing which produces the magical purple Zisha clay used to make gongfu pots, hails this delicious black tea, adding a special addition to our Fall 2020 lineup. The dry leaf is fine and tiwsted with some gold tips and presents a distinct raisin and red wine aroma. The soup is thick and viscous, very flavorful with layered notes of chocolate, raisin bread, honey, mmmmm, that lingers on the palate. I brew it Yixing pot for full effect. Spring 2020.
Zheng Shan Xiao Zhong Traditional Lapsang Souchong 2 oz
A lovely, premium Wuyi tea with a lot going on. Bright floral and chocolate aromas rise from the cup, and sweet, juicy longan fruit apple, blackberry, cinnamon and rose notes dance on the palate, finishing with a hint of cacao, peat and smoke. This is the traditional, gongfu Lapsang Souchong, NOT the European-style heavy pine-smoked tea. Brew at 212F. Fujian, China 2020
Bai Lin Gong Fu - 2 oz
Also known as Golden Monkey, Bai Lin Gong Fu is one of the oldest black teas produced in China. Made from the Fuding Bai Cha varietal, the furry, tippy bud and leaf is slowly oxidized to bring out subtle flavors and aromas. Dry leaf has a lovely malted, floral aroma.The tea soup is rich and smooth with notes of milk chocolate, dried fruits (persimmon), caramel and flowers, and hasvery little astringency. Brew at 212F.
Zheng He, Fujian, China