Black Peony

The famous Da Bai cultivar has been crafted to a black tea offering a flavor preferred in the area. After shaping the leaves, they are fully oxidized and fired slowly at a comparatively low temperature. This slow firing style accentuates cherished flavors of this cultivar while introducing a few new notes.  

Lot Notes. Tea was made on a family-run farm. For a spring tea, these black leaves are large and thick. Lot was harvested in mid-April 2021. Tea garden elevation is 625 meters. Small lot, taste is crafted to local custom.   

Tea Facts. Cultivar is Da Bai that is typically made to high grades of Bai Mu Dan, a famous FuAn/Fuding area white tea. Here the leaves have been harvested larger and thicker reflecting the higher temperatures of mid-April. High elevation teas such as this offer greater amounts of aroma and flavor compounds.

Tasting Notes. Aroma offers light fruity notes. Cupped the first note is decidedly oxidized oolong in flavor. Taste is naturally sweet, decidedly light fruit in flavor. Offers a very smooth and lasting finish. 

Brewing Suggestions. We steeped this tea at 195-205 F given its large leaves. We suggest 3 grams for 6-8 ounces of water. Steep for 2 minutes.