Classic Laoshan Black Tea from Shandong * Spring 2016

A Black Tea from


81 / 100

Calculated from 6 Ratings
Tea type
Black Tea
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Black Tea Leaves
Apricot, Caramel, Char, Chocolate, Cream, Honey, Malt, Mineral, Nutmeg, Osmanthus, Peach, Pine, Toast, Vanilla, Walnut, Baked Bread, Cocoa, Nuts, Wheat, Candy, Sugar, Yeasty, Roasted
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Bulk, Loose Leaf
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Typical Preparation
Use 10 oz / 296 ml of water
Set water temperature to 205 °F / 96 °C
Use 6 g of tea
Steep for 1 min, 45 sec
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9 Tasting Notes View all

“I finally managed to finish the last of this tea yesterday evening. It was one I had been working on in my spare time for the better part of a week. It was also a rather difficult tea for me to...” Read full tasting note
“This tea was pleasant but left me feeling ambivalent. I could taste notes of cocoa and light malt but it was pretty much done around 3 steeps. Looking at my re-orders I lean towards Yunnan and...” Read full tasting note
“Ugh. At the boyfriend’s house. Internet is down at my place so I’ve been suffering at home. and my phone battery is dying, it isn’t charging properly. Not that it matters, as the cell towers around...” Read full tasting note
“Sample from Hoálatha I wanted to do a Laoshan blind tasting/comparison for a while now. I’ve had this, the 2016 Imperial Laoshan (YS), and Spring 2016 Laoshan (Verdant) samples in my cupboard for a...” Read full tasting note


Laoshan village is near Qingdao in the province of Shandong at an altitude of just 300 meters. Laoshan village is also near a sacred mountain, and not far from the ocean. Tea has been grown in Laoshan area for many generations. We are offering this “Imperial Grade” Laoshan Black tea made from the tippiest first flush of spring 2016 tea leaves.

Our Laoshan teas are grown by the Liang family, who have a small family operation growing Laoshan tea and doing all the processing of the tea themselves as well. You will notice that the tea is grown undercover of greenhouse which are fully covered in the winter to protect from frost and also in the earliest part of spring as well just as the leaves are starting to sprout. In the middle and later part of the first flush growth stage the coverings are removed and the tea bushes grow in full view of the sun until plucking in the first week of April.

Laoshan black tea is small and tippy, it lacks white pekoe style hairs that give black teas their gold color. Instead Lao Shan black is grown from Long Jing #43 and the dry leaf is small, spindly and has a brown-black shiny look to it. The brewed leaf gradually unfolds and reveals it’s brown color. The brewed leaves have a vertical (parallel to the stem) striations as a result of the rolling they undergo. The tea soup is tending more towards gold in color with much less red than a typical black tea. The taste of Laoshan black tea is amazingly sweet with very obvious chocolate notes and the slightest hint of osmanthus. People often question whether sugar was added to the tea somehow, but it’s just naturally sweet and thick.

Laoshan Black is harvested from 1st (pre Ming) and 2nd flush material during the first week of May, and again in Autumn. The tea is picked, wilted briefly, fried (kill green), rolled and then allowed to wilt under the sun in cloth bags for 2 to 3 days (depending on ambient temperatures). After sun wilting is complete the tea is roasted in a kind of hot air tumbler (滚桶 ).

Our Classic grade, although not as small and fine as it’s Imperial counterpart it is more robust in taste and has more of a dark chocolate bite to it. It is very smooth with a golden yellow tea soup that is viscous and soupy. I recommend getting a little of each grade to start and then decide for yourself which you like best!

We feel confident you will enjoy family-sourced Laoshan teas and invite you to try them all!

Area: Laoshan village near Qingdao in Shandong

Time of harvest: early April

About Yunnan Sourcing

Company description not available.

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