Banpo Gushu Hong Cha

Like our Banpo Lao Zhai Gushu Sheng Pu’er, this black tea was harvested from the Long family’s tea garden in the middle of the forest on Nannuo mountain, next to their old home at an altitude of 1600-1700m. They have since moved a bit further down the slope, but still own and maintain their garden in Banpo Lao Zhai. While it is uncommon to see a black tea pressed into a bing cha, the level of care the Long family has for their tea comes through not just in the gentle stone pressing of the leaves and the handwritten calligraphy on each wrapper, but also in the tea itself. From the first drop of water touching the leaves, a remarkable fruity fragrance fills the air. This sweetness finds its reprise on the tongue, filling the mouth and lingering long after the tea is swallowed. Much like its greener sibling, the composition of this Hong Cha changes dynamically with the way it’s prepared. A longer steep will provide a full taste with a rich and thick mouthfeel rounded out by a touch of youthful bitterness, while a shorter steep will be gentle and light while retaining ample sweetness and complexity. While the tip of the tongue is delighted by a blend of flavors reminiscent of fruit tisanes—Rooibos, hibiscus, rosehip, and black cherry—another kind of sweetness creeps up from the back of the palate, deep and sumptuous like fresh custard. The pleasant freshness of green snap peas elevates this tea by providing a sense of balance. A layered tea that’s a great choice for lovers of fruity Hong Cha.

Written by Sigi

Behind the scenes: While Gabriele enjoys this tea as his favorite breakfast companion, Sigi savors it as an afternoon indulgence. How will you make it yours?