A classic from Yunnan, this sure hits the black tea spot. It has been processed in the traditional (gongfu) manner, invigorating the usual malty character with a roasty edge and a hint of nuttiness. An herbaceous finish rounds off the infusion with a touch of sugarcane, and careful steeping can bring out a welcome creaminess in the texture. It makes for a simple and affordable daily drinker for when you just gotta have a solid black tea.
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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