Kwangsi B.P. China Black Tea

Tea type
Black Tea
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Edit tea info Last updated by Stephanie
Average preparation
Boiling 3 min, 15 sec

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6 Tasting Notes View all

From McNulty's

Kwangsi Broken Pekoe

Black Teas are made by – Withering – The plucked leaf is first spread on racks in a current of warm, dry air. This removes the moisture from the leaf, leaving it limp. Rolling – The withered leaf is crushed by rolling, or cutting, tearing and curling. This releases the natural juices. Fermentation – The crushed leaf is then allowed to ferment to a bright, coppery color. The leaves have absorbed oxygen which causes the color change. Drying – The fermented leaf is then dried by hot air to become the familiar black tea.

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6 Tasting Notes

911 tasting notes

Another share from TeaEqualsBliss – thank you!

The smell while brewing makes me think of barley. The pieces are tiny – BP I’m guessing stands for broken pekoe? – so I did a short steep time. I also added sugar and half & half out of habit. Oops. Oh well.

The taste is pretty surprising. Because the pieces are so small, I anticipated something with a bit of an edge, and maybe it does have it and the additives are hiding it, but it doesn’t seem like it at all. It’s odd though because the taste is both mild and bold. Thin, maybe? But flavorful? Something. And I can’t quite peg the taste – it doesn’t seem fruity or malty. It seems more grain-like. Whatever it is, it makes it fairly unique – and pretty tasty!

205 °F / 96 °C 2 min, 0 sec

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6770 tasting notes

This really doesn’t smell like anything, however, it’s VERY dark in color post-infusion.

At first I wasn’t crazy about the flavor – or lack there of – it was very pale and mellow especially for a loose leaf black…

After it cool at room temperature for about 2 minutes – the gentle black tea flavors started to eek out.

This isn’t a bad tasting tea just very mild for a black.

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714 tasting notes

Steep Information:
Amount: 2 tsp
Water: hot spigot water
Tool: kati loose tea system (my Review here.)
Steep Time: ~ 2 minutes
Served: Hot

Tasting Notes:
Dry Leaf Smell: malty, the leaves have a disappointing CTC look.
Steeped Tea Smell: roasty, smoky
Flavor: astringent, malty, smoky, nutty
Body: Full
Aftertaste: bitter
Liquor: translucent dark orange brown

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Unremarkable, and slightly unpleasant.


2 min, 0 sec

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4846 tasting notes

Thank you to TeaEqualsBliss for sending me some of this tea.

Based on some of the previous tasting notes of this tea, I wasn’t quite sure what to expect. But I like it. It has a boldness to it, but it isn’t quite Assam-ish… not malty but there is something there that … It’s just different. I like it though. I am going to need to contemplate this tea again!

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314 tasting notes

It seems like I haven’t had a “regular” black tea in awhile! So at first sip, this tasted strange to me. It tastes like a “typical” black tea. Like the most average black tea you can have. Like a Lipton tea bag?

Further sips, a woodsy note appears and something papery and old—like parchment? This is very drying on the tongue and surprisingly refreshing!

A very basic, mild-tasting yet potent black tea.

I think this would be perfect to brew into an iced tea.

Boiling 5 min, 30 sec

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39 tasting notes

I’m not really a huge fan of black teas, but all things said, this one is pretty good. When I first steeped it, the smell was rather smokey. There’s a bit of that smokiness in the taste, but otherwise it tastes like a typical black tea to me. I’ve actually rather enjoyed drinking this for my morning tea today.

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