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Da Ye Hong Cha

 

A unique black tea from a small-scale producer, the sinuous, twisted leaves have been harvested from semi-wild, forty-year-old tea bushes in the middle of a forest. While recognisable as a Chinese black tea by its characteristic maltiness, this Da Ye Hong Cha recalls its sylvan origins with herbal notes of mint and hay, contributing to a balanced flavour reminiscent of browning sugar or crème caramel during lighter infusions.


The tea bushes interspersed with fully wild vegetation.


For the experimentalists: try placing a single leaf or two in a cup and steeping for ten minutes—the sweeter, buttery flavour will come to the fore; leaving it until cool makes for an excellent summertime quaff.

  • ORIGIN:  Guangzhou, Guangdong, China
  • MEANING:  Big leaf red tea (da ye hong cha)
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  April 2018
  • TASTE:  Malt, caramel, fresh herbs


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 3-4 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 5 infusions: 45, 45, 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature will burn the leaves, resulting in a bitter taste.

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