As the name implies, brewed black tea ranges from reddish brown to black in color. One of its unique characteristics is that it mellows with age and grows richer and deeper in flavor. Vintage teas are superlative, boasting flavors and aromas that conjure up the same adjectives used to describe fine wine or whiskey. One key difference, however, is that storing tea is simple: kept in a well-ventilated place, tea requires no temperature regulation. Unlike other teas, black tea comes in compressed cakes of various shapes and sizes (round, square, and even bamboo-like tubes). With the beginning of the tea and horse trade in the Tang dynasty (618-907), caking tea made it easier to weigh and transport to remote tribal villages.

Harvest time: Early spring

Picking standard: One bud with two leaves

Shape: fat, evenly, plump bud

Tea soup color: bright golden red color

Taste: fresh, sweet, delicate & mellow, long aftertaste

Brewing vessel: Recommended Gaiwan, Yixing pot, glass cup or porcelain pot

Brewing guidelines:

i) Gaiwan, Yixing pot or porcelain pot ; 5-6 grams per time (based on personal taste);  the first several times infusion is 95 to 98C degree or 203 to 208F for about20-25 seconds; then the latter is about one minutes. 

ii) Glass cup; 2 to 3 grams per time(based on personal taste)’ The first two infusion is about 95C degree or 203F water for about 2 minutes; then the latter is about 3 minutes.

Infusion time:

i)Around 8 to 10 times in Gaiwan      

ii) around 3 to 4 times by glass cup

Thank you for reading.