This premium black tea grown in the the premier tea gardens in high mountain areas of Damingshans in the central of Guangxi province features a brisk and fresh aroma with a heavy and thick taste. These deluxe tea leaves come with an abundance of rare golden tips and are finely processed to give a robust, full-bodied flavor.
The making process of Guangxi black tea includes picking, withering, rolling, fermentation, drying and refining. To make qualified Guangxi black tea , the picking of fresh tea leaves should meet the requirement of one bud with the pure leaves. After withering and rolling, it comes to the significant process of making black tea – fermentation. This process lets polyphenol fully oxidized, which forms the feature of black tea's flavor and aroma. Temperature during fermentation should be controlled between 22°C to 24°C, while humidity should be above 80%. The complete process of fermentation will last for 2 to 3 hours. After fermented, the tea needs to be dried in order to stop it from continuing fermentation and remove water. The classic beverage brews in a beautiful golden color and tastes rich.
◆ Origin: Guangxi, China.
◆ Tasting & Appearance: a full-bodied, fruity taste with a lingering, mellow aftertaste.
◆ Notes & Well Being: it's very good for ice tea.
Dose of tea
1 Tsp. for 6 oz Cup
195°F - 205°F
3 - 5 Minutes