2024 Spring Cangyuan Wild Black Tea

This unique black tea originates from the forest highlands of Cangyuan - a remote area in the southwestern Yunnan province. At high altitudes, this area has a subtropical climate and is typically misty year-round. The annual monsoon season coupled with rich biodiversity yields mineral-rich soil where ancient tea teas continue to thrive.

Instead of the typical roasting process to halt the oxidation process, this tea is sun-dried, and is oxidized by drying under the sun. The liquor boasts a beautiful red-brown color, and is forward with juicy, complex fruit notes. Zingy, but ending with a deep, dark berry flavor. Longer brew times have little astringency, and are full of flavor. With moderate to high amounts of caffeine this one hits hard as a daily drinker - tastes incredibly fresh and has really solid energy.

Characteristic Tasting Notes:

Zingy citrus forward followed by dark berry

Brewing Instructions:

Water Temp: 200-212F

Amount: 5-7g tea, 140-200ml vessel

Steeping Time: 

1st Infusion: 5-6 seconds.

2nd Infusion: 5-6 seconds.

3rd Infusion: 6-8 seconds.

4th Infusion: 8-10 seconds.

5th Infusion: 15 seconds (add 5 additional seconds for any subsequent infusions after the 5th).

Western Brewing Method:

Use 5g of tea for every 0.5 liters (~2 cups) of water. Fill teapot or brewing device with water that's between 200-212F and steep for 2-3 minutes. This is overall a fantastic tea for any "lazy" brewing method.

Cold Brew Method:

Use 6g of tea for every 0.5 liters of water (~2 cups). Refrigerate for a minimum of 18 hours, with maximum strength at 24 hours.