Additional Information
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Starting at $ 2.58 / 2024 Pre-Qingming Now in Stock
Mostly known today for its green teas, the hills of Sanxia District, south of Taipei, was also famous for its smoked black tea popularized as Formosa Tarry Souchong in the west many years ago. The practice of smoking tea has now disappeared due to environmental considerations but black tea making remained and was further refined to higher quality grades as the export trade of commodity black tea tapered off. This Lot 1305 is a good example of a Premium Hong Gong Fu Grade inspired by the similar style from Anhui. Custom-made for us from a fine picking of smaller Qing Xin Gan Zhi leaves with plenty of buds on Feb. 22nd, this particular lot was also carefully dried al low temperatures to preserve the highly aromatic first spring shoots with a characteristic wild honey aroma and smoothness in the taste. Made by the same multi-generation family of tea makers that is responsible for our Bi Luo Chun Green Tea as well as our Sanxia White tea, this superb black tea is generously lush with ripe exotic fruit notes (mango, white peach), sweet and refreshing. Like all small-leaf black teas, its tannic structure is smooth and silky with very low acidity making it a very refreshing choice for the hot summer months. This Lot 1305 is a limited seasonal offering available while it lasts. If you like high mountain black teas, or any other Taiwanese small-leaf black tea, this is a must-try!
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It may come as a surprise to many tea enthusiasts that only consider Taiwan as a source of magnificent oolongs, but Taiwan has also a long history of producing black teas that date back to the early 1920’s. Then under Japanese rule, Yuchi township, situated on the shores of the scenic Sun Moon Lake of central Taiwan, was chosen for it’s perfect climate and soil for the growing of Assamica tea bushes. The Japanese objective was then to compete with the striving British commerce that ruled over the trade of black tea. Never could they compete in yield, but, surprisingly enough, the quality of these Taiwanese black teas attracted such attention that it sold very well in New York and London. At the height of this trend, just before the Second World War, black tea plantations occupied 3000 hectares of land compared to a little less than 100 today and represented 93% of all tea exports from Taiwan. With the demise of the Japanese at the conclusion of WW II, black tea virtually disappeared from the island. Today, one can easily experience why this tea was successful through the revival of this heritage Assam tea.
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rudyhou (verified owner) –
Brief steeps (5-10 seconds) in 90 Celsius water.
Liquor is clear and deep golden caramel in color.
Taste has a fruity aroma with a long finish in the honey-ish aftertaste.
Mouthfeel is slightly sticky with a slight dryness on the roof of the mouth, though I detect no astringency.
Empty cup leaves a mild sugary smell.
Wet leaves are evenly dark bronzed brown in look, giving off soft scents similar to mango, lychee, and burnt sugar.
The flavor intensity starts to mellow down by the 7th/8th infusion, thus best to do a longer steep from here onwards.
A longer steep (30 seconds) gives a more pronounced honey-ish sweetness with just a slightest hint of astringency, almost none.