Characterized by a coppery cup color & distinctive smoky flavor.
- How to Brew
- Black Tea
For Best Brewing
- Use one heaping teaspoon of loose leaves per 8 fl oz of 215° water.
- Let it steep for 5 minutes. Wait patiently for perfection.
Black tea is the fully oxidized leaf of Camellia sinensis and requires the most processing. The brewed liquor ranges between dark brown and deep red. Black teas offer the strongest flavors and, in some cases, the greatest astringency.
- Product Details
This tea from Fujian province of China balances the astringency of a smooth, black Chinese tea and the sweet, smoky character of pungent pine smoke. Its famous flavor was accidentally achieved long ago during the Qing dynasty when tea workers tried to speed up the drying process by drying the leaves over a pine fire. The taste was greeted with unbridled enthusiasm, and here we are today. Now intentionally smoked, this unforgettable tea has a deep, red-brown cup color, invigorating aroma and a smooth, slightly sweet smoky flavor.