The Fu'An area along the coast near the border with Zhejiang Province is mountainous and an ideal environment for growing rich tasting black teas made with local cultivars. These cultivars have developed over a period of hundreds of years to produce a variety of blacks that are prized for their flavors and aromas.
Lot Notes. Farm is located at an elevation of eight hundred meters in the South Mountain area above Fuding. Lot was harvested the last week of March. Lot is a fine pluck standard processed to a small curl using golden buds and black leaves.
Tea Facts. Our Black No. 6 was grown on a farm above Tan Yang village. This lot is made using the popular "Golden Eyebrow" style for processing. Cultivar is locally known as No.6. Origin of the No.6 cultivar is generally held to be the WuYi Mountains.
Tasting Notes. Aromas are decidedly malty. Steeps to rich notes of honey and dried fruit. A traditional Chinese Hong cha, it steeps to clean notes and is body warming in its finish.
Brewing Suggestions. Use water warmed to 195-205 F, three grams (a full tablespoon) of leaf for 6-8 ounces of water. Steep for 2 - 2.5 minutes and taste. Can take milk and sugar! Leaves will offer multiple steeps.
SKU: B-BT6-6
Black Tea
Add 30 seconds for each successive steep — flavors evolve.
Black tea is a leaf that has been fully oxidized. This rigorous oxidization produces a tea of hearty rich flavors while reducing its astringency and bringing out a natural sweetness.
Flavors will range from bright, brisk, peppery, clean, and smoky to aromatic, bold, malty, nutty, spicy, and sweet. Blacks are known for long, delicately aromatic, and comforting aftertastes. Note, they are often enjoyed with milk or sweetener.