A small lot made of leaves harvested from wild tea bushes. These bushes grow outside the boundaries of the surrounding tea farms and are not under active cultivation. More commonly known as Da Hong Pao, this tea is traditionally referred to as “rock tea” as its grows in rocky, mineral-rich soils with a limited harvest quantity. The terroir gives this black its distinctive flavors and aromas. Harvested in early spring 2021. Leaves are sinewy, turning to a red-brown color with steeping.
Lot Notes. The fact it was grown wild without human hand was enticing and then, with tasting, it proved quite delicious. It des take some steep time to bring all the flavors out. It was harvested in early April and processed over the next 24 hours. The leaves are well crafted creating a smooth, rich taste experience.
Tea Facts. A "rock tea" cultivar originating from the WuYi Shan oolong varietal, known now as "Big Red Robe". Tea was harvested wild in mid April.
Tasting Notes. The first taste is rich, dense in flavor. We find notes of cocoa mostly, some stone fruit. This tea has a real warming effect in its finish.
Brewing Suggestions. This tea, like most blacks, is best with water at about 195-205 F. Leaves do well with a brief steep, pour off and re-infuse. Use 3 grams or a rounded teaspoon of leaf for 8 ounces of spring/filtered water. Steep for 2.5-3 minutes.