Shopping GOLDEN HOOK BLACK TEA

GOLDEN HOOK BLACK TEA

Black Tea ◆ China

Filicori Zecchini

Price by Weight

$ 30,80
- select -
2oz ($ 30,80)
4oz ($ 61,60)
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GOLDEN HOOK BLACK TEA
GOLDEN HOOK BLACK TEA
GOLDEN HOOK BLACK TEA
GOLDEN HOOK BLACK TEA
GOLDEN HOOK BLACK TEA
GOLDEN HOOK BLACK TEA
Shopping GOLDEN HOOK BLACK TEA

GOLDEN HOOK BLACK TEA

Black Tea ◆ China

Filicori Zecchini

Price by Weight

$ 30,80
- select -
2oz ($ 30,80)
4oz ($ 61,60)
Facebook Instagram
GOLDEN HOOK BLACK TEA
GOLDEN HOOK BLACK TEA
GOLDEN HOOK BLACK TEA
GOLDEN HOOK BLACK TEA
GOLDEN HOOK BLACK TEA

GOLDEN HOOK BLACK TEA

Black Tea ◆ China

◆◆◆

Jin Gou (Golden Hook) has a rich aroma, reminiscent of carob powder. The flavor is smooth with a delicate sweetness that fills the entire palate. This is truly a remarkable tea. Our Jin Gou comes from Ling Yun , in Yunnan province, and is picked in early April, when the year's first tea buds begin to grow. Most black tea is made from leaves which are picked later in the year, and when oxidized and dried, they look black. Golden Hook has a beautiful golden color when dry because of the rich antioxidants and low level of chlorophyll in the early spring tea buds. The fine fuzz on each bud is a testament to the tea maker's skillful handling of the leaves.

Yunnan Province first began producing black tea in 1939, when the Chinese government sought to move the export tea crop from the coast in eastern China, which was then occupied by the Japanese. Two great tea masters, Feng Shao Qiu and Fan He Jun went to Yunnan on an exploratory trip for setting up a production base for commercial black tea. They found that Feng Qing County in southwest Yunnan was an ideal place to start producing good quality tea because the soil in this area is rich and there was already a bounty of genetically diverse tea bushes. They set up a factory and began to produce a large amount of tea.

Our Jin Gou  is made from fresh leaves from the mountain surrounding Ling Yun County Feng Qing County. The buds are picked at the end of March. The tea master will spread a thin and even layer of freshly picked tea buds on a bamboo tray to breathe for 3-5 hours. They are then placed in a wind tunnel made from woven wood or bamboo. Fans will blow air through the tunnel to wither the leaves for about 5-6 hours. The tea master will then fry the leaves by hand to remove half of their water content. The tea is then wrapped in cotton fabric and places inside wooden boxes covered with a thick piece of cotton fabric to keep the buds warm. This will naturally oxidize the tea. The tea master must check the tea buds very often, mixing them together to give even heat on the leaves. He will squeeze and smell them, judging by his nose and hands as to when to stop the oxidation process. This is the key step of the process and must be carefully controlled to develop the tea's aroma and make sure the taste is sweet, smooth and without any grassy flavor of improperly oxidized tea leaves.

 

◆ Origin: Ling Yun County, Yunnan Province, China.
◆ Tasting & Appearance: has a rich aroma, reminiscent of carob powder. Full bodied with slightly sweet flavour.
◆ Notes & Well Being: alert, refreshed, inspired. Caffeine content medium.

Dose of tea
1 Tsp. for 6 oz Cup
Water Temperature
195°F - 205°F
Steep Time
4 - 5 Minutes

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