“I seem to have bought this tea on three separate occasions, despite having given it a relatively low grade on my review of the 2015 version. Maybe that’s because people keep recommending it? I...” Read full tasting note
“This was my third sipdown of the week. It seems that I have been really motivated to finish some of the teas I have been holding on to for a while. Going through my tea stash to locate this tea...” Read full tasting note
“This is a nice, albeit somewhat unremarkable hong cha. In the smell I get notes of malt, brown sugar, chocolate, nuts, blackberries and sweet pepper. The taste is balanced and can sometimes appear...” Read full tasting note
This tasty black tea is composed of Spring 2017 wild arbor assamica tea from the same plants as we used for our Spring 2014/15 Da Hu Sai village raw pu-erh cake!
Tea is picked, fried, rolled, wilted for about 24 hours in warm shaded area and then finally dried to produce this lovely pure assamica black tea.
The feeling of the tea is thick in the mouth, the taste peppery, floral and sweet all at once. This traditional process for Yunnan black tea dates back more than 100 years!
Area: Da Hu Sai Village of Lincang (Yunnan Province)
Spring 2017 Harvest
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