A unique black tea from a small-scale producer, the sinuous, twisted leaves have been harvested from semi-wild, forty-year-old tea bushes in the middle of a forest. While recognisable as a Chinese black tea by its characteristic maltiness, this Da Ye Hong Cha recalls its sylvan origins with herbal notes of mint and hay, contributing to a balanced flavor reminiscent of browning sugar or crème caramel during lighter infusions.
The tea bushes interspersed with fully wild vegetation.
For the experimentalists: try placing a single leaf or two in a cup and steeping for ten minutes—the sweeter, buttery flavor will come to the fore; leaving it until cool makes for an excellent summertime quaff.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.
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