“Another share from TeaEqualsBliss – thank you! The smell while brewing makes me think of barley. The pieces are tiny – BP I’m guessing stands for broken pekoe? – so I did a short steep time. I...” Read full tasting note
“This really doesn’t smell like anything, however, it’s VERY dark in color post-infusion. At first I wasn’t crazy about the flavor – or lack there of – it was very pale and mellow especially for a...” Read full tasting note
“Steep Information: Amount: 2 tsp Water: hot spigot water Tool: kati loose tea system (my Review here.) Steep Time: ~ 2 minutes Served: Hot Tasting Notes: Dry Leaf Smell: malty, the leaves have a...” Read full tasting note
“Thank you to TeaEqualsBliss for sending me some of this tea. Based on some of the previous tasting notes of this tea, I wasn’t quite sure what to expect. But I like it. It has a boldness to it,...” Read full tasting note
Kwangsi Broken Pekoe
Black Teas are made by – Withering – The plucked leaf is first spread on racks in a current of warm, dry air. This removes the moisture from the leaf, leaving it limp. Rolling – The withered leaf is crushed by rolling, or cutting, tearing and curling. This releases the natural juices. Fermentation – The crushed leaf is then allowed to ferment to a bright, coppery color. The leaves have absorbed oxygen which causes the color change. Drying – The fermented leaf is then dried by hot air to become the familiar black tea.
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