“It is a smooth, sweet tea with pronounced notes of dried fruits. Very pleasant. I recall that the 2012 version that I had around 2018 was even better, with a thicker mouthfeel and stronger aromas....” Read full tasting note
“When I first tried this tea I was rather disappointed: the dry-leaf aroma was all but absent and the first seep returned a very muted flavor. But then it started growing on me – and kept doing it...” Read full tasting note
“Small, tightly compressed cake, still reasonable to break from the edge. The taste was immediately lovable. Actually I fall in love with any decent black tea, it doesn’t take much, so I’ve been...” Read full tasting note
This is a blend of black tea from both the Mengku and Feng Qing area of Lincang. Both Autumn harvested black teas processed with sun-drying technique (晒红) . The tea is picked, wilted, fried, bruised by rolling, wet withered, and then finally sun-dried in it’s final stage (much like raw pu-erh mao cha).
When sun-drying is applied in the final stage as opposed to heat-drying, the result is a black tea that is more subtle when young, but ages very well over the coming years. Younger sun-dried black teas also tend to steep longer and display more character in the middle to later steeps.
This is a strong black tea with plenty of depth and complexity that will age wonderfully, developing honey sweetness and earthy spice character after just a few years.
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