EN DE

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.

SHIPMENT LIMITATIONS TO USA

 

Due to the increasing spread of the COVID-19 virus shipment to the USA is currently possible only for some types of parcel.

Should your order be affected, we will dispatch the parcel as soon as the restrictions are removed.