Black Needle Pagoda Tea

Tea type
Black Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by BigDaddy
Average preparation
205 °F / 96 °C 0 min, 45 sec

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  • “Nice story about this tea,it goes without saying that the subjugated are indeed very resourceful in keeping traditions alive. I used 3 pagodas (4 grams)in a 200ml glass fair cup. I rinsed with...” Read full tasting note
    78
    BigDaddy 55 tasting notes

From Wild Tea Qi

Black Pagodas are handpicked and processed from a beautiful mix of black and golden needle tea coming from Yunnan’s famous large leaf tea trees. These tea trees grow at elevations over 6,600 feet high (2,200m) on Niu Ge Mountain in Jinggu, Yunnan Province. It is hand-roasted in a wok over wood fire the traditional way. The tea is shaped into a Pagoda by using red silk that is first tied over the ears of corn for it’s shape, then carefully stuffed with the still un-finished tea leaf and traditionally roasted to create a rich coconutty, honey, chocolate flavor. This unique processing method of the Pagoda started a long time ago when the local people making tea were slaves to the emperor for his tea plantation. They were used as a prayer for freedom and a better life. The tea farmers were not allowed to even drink their own tea. In anger, they burned down the plantation, and began a revolution. They saved the seeds and some cuttings and brought them to Niu Ge Mountain to start a new secret plantation. This tea has now spread all the way to Lancang. Today they still use the shape of the Pagoda as a dedication to their ancestors for liberation and freedom. They also use it as a prayer for a good harvest and a prayer for a better life. Help make their prayers come true by purchasing this tea

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1 Tasting Note

78
55 tasting notes

Nice story about this tea,it goes without saying that the subjugated are indeed very resourceful in keeping traditions alive. I used 3 pagodas (4 grams)in a 200ml glass fair cup. I rinsed with water off the boil, and steeped for about 40 seconds until all the pagodas unfurled and released their liquor. The aromas are muted and soft,reminding of croissants baking. The flavors are equally as muted with the honey and caramel presence of usual black teas. There is a hint of bitterness on the aftertaste but not enough to discourage another three steeps to finish the pagodas offering. I wanted to like this tea more because of its provenance but it falls a little short in performance.

Preparation
205 °F / 96 °C 0 min, 45 sec

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