Black Fragrance is in the class of early spring teas called "fresh tea". These teas are made using local customs of harvesting and processing. Typically, they are early Spring pick teas, are made in small quantities and are not made for export. This lot was grown on a small farm about 60 kilometers from Fuzhou in Fujian Province. Lot # 5.
Lot Notes. Always on the hunt for a good black tea, we look forward to the annual harvest offerings of blacks from Fujian Province. This lot uses the much-prized Mei Zhan varietal and by appearance it is clear the leaves have been carefully handled and processed to a uniform size and shape. The wonderful aroma of this lot was also a key interest point. Upon tasting, we found this is a black that well reflects the artistry of a Fujianese local black tea.
Tea Facts. Tea was grown on a farm that uses traditional organic methods. It is located at a comparatively high mountain elevation. Once harvested, the tea is cleaned and withered, then fired using bamboo baskets over wood fires. Made using the local varietal of Mei Zhan. The uniformity of the leaves aids in creating a smooth, well-rounded cup taste.
Tasting Notes. The tea maker has created a black tea with an unusually sweet fragrance and complex flavor that grows in the mouth. We find notes of molasses and fruit. One will note its lingering finish and how it makes you feel after consuming. This tea well-exemplifies the elegance and light processing touch of the farmer. The tea will provide a very satisfying cup most anytime and goes well with food.
Brewing Suggestions. Use one round teaspoon of leaf for 8-12 ounces of water at a temperature of 195-205 F. Steep for 2 minutes and taste. For more body, steep 3 minutes. The leaves will offer multiple steeps.