Black Rabbit 2023 Yiwu Black Tea

Tea type
Black Tea
Ingredients
Not available
Flavors
Astringent, Black Currant, Cherry, Dried Fruit, Honey, Soft, Spicy, Sweet, Vanilla, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Roswell Strange
Average preparation
200 °F / 93 °C 0 min, 15 sec 6 g 4 oz / 125 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

4 Own it Own it

2 Tasting Notes View all

  • “Prepared in my Jian Shui gaiwan, and served in my porcelain teacup via my glass cha hai. Filtered Santa Monica municipal water boiled then allowed to cool for a little while. No scale or...” Read full tasting note
  • “A nice black tea with complex aromas, sweet and spicy taste, and a very soft mouthfeel. Speicifically, I can smell bourbon vanilla, wood, and dried fruits like cherries. The taste is also woody...” Read full tasting note
    80

From Bitterleaf Teas

Made using the same left-to-grow (fangyang) material as our annual Year of the ____ Yiwu raw puer, this budget friendly black tea offers a savoury and floral experience, punctuated by a sugary sweetness and slightly fruity aftertaste.

This tea is machine roasted according to our preference for black teas, as it offers more consistency and control. We recommend brewing this tea with ~90c degree water in order to achieve the best results. We also find that this tea performs well over a longer time span, settling into itself and developing nicely after 6-12 months or more.

For a more in-depth description of the environment where this tea comes from, you can read more here. Once our year of the Rabbit raw puer is pressed, we recommend picking up a cake to compare the same material with different processing.

About Bitterleaf Teas View company

Company description not available.

2 Tasting Notes

77 tasting notes

Prepared in my Jian Shui gaiwan, and served in my porcelain teacup via my glass cha hai. Filtered Santa Monica municipal water boiled then allowed to cool for a little while.

No scale or thermometer, so guessing at quantities/temp.

Dry leaves are long and wiry with plentiful golden sections. Smells like Autumn: hay, grain, and hints of leaf litter, pumpkin, and books.

Orange peel/butterscotch liquor.

Delicate faintly grainy aroma.

Flavor follows the nose and is joined by low cocoa notes, pumpkin bread, and dried fig. Finishes almost savory (wood/leaves) with a bready returning sweetness reminiscent of oat cakes. Lovely gentle roast quality throughout. Good longevity.

Creamy (but not slick or oily) mouthfeel. No astringency.

The infusion is subtle compared to the promise of the dry leaf, yet still satisfying. High quality leaves, processed with care.

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 5 OZ / 150 ML

Login or sign up to leave a comment.

80
971 tasting notes

A nice black tea with complex aromas, sweet and spicy taste, and a very soft mouthfeel. Speicifically, I can smell bourbon vanilla, wood, and dried fruits like cherries. The taste is also woody with flavours of honey and black currants.

Flavors: Astringent, Black Currant, Cherry, Dried Fruit, Honey, Soft, Spicy, Sweet, Vanilla, Wood

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

Login or sign up to leave a comment.