This China black tea with a little bit coarse leaf and sliver tips is grown in the South Chinese province of Yunnan. ‘Withering’ is the first step in the process of making black tea. The fresh leaves are spread on trays called ‘tats’ and as the leaves dry they lose moisture and begin to wilt for about fifteen hours. Then they go to the next step ‘rolling’. The rolling process twists the leaf and bruises it, thus encouraging fermentation. The oxidation process begins, the leaf turns darker in color and the recognizable tea odor develops.
This China black tea with a little bit coarse leaf and sliver tips is grown in the South Chinese province of Yunnan. ‘Withering’ is the first step in the process of making black tea. The fresh leaves are spread on trays called ‘tats’ and as the leaves dry they lose moisture and begin to wilt for about fifteen hours. Then they go to the next step ‘rolling’. The rolling process twists the leaf and bruises it, thus encouraging fermentation. The oxidation process begins, the leaf turns darker in color and the recognizable tea odor develops. As soon as the leaf has fermented to the desired level, it is fired to stop fermentation and destroy bacteria. After firing, this black tea with silver tips is spread out to cool, then graded and sorted. The tea produces a strong, thick liquoring with sweet and sappy taste.
The features of this tea are prominent and wiry silver tips that stand out against the dark slender leaves. In addition, it makes the dried leaves crisp and thin, then yields a beautiful brew when infused.
Brewing tip: 1.5 teaspoons., 210 °F, 5 minutes.
Net weight: Option 1: @$12.97 per 8-oz bag; Option 2: @$120.62 per 5-lbs bag. All are packed in foil bag.
Shipping: Within 24 hours.
Additional information
Net Weight
1/2 Lb/bag, 5 Lbs/bag
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