How this black tea is made
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Picking
Tea leaves are hand-picked in the morning.
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Withering
The leaves are spread on bamboo trays to wither.
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Rolling
Leaves are rolled, breaking down the surface cells and promoting oxidation.
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Oxidation
Rolled leaves are oxidized in bamboo baskets covered with a cloth.
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Drying
The oxidized leaves are dried to reduce moisture to a minimum.
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Sorting
The tea leaves are sorted manually or mechanically.
Customer Reviews
Brewing: 5g/100ml, 95°C, 5s x 3, +5s.
Dry leaves smell like cocoa, plums and flowers. When wet, it's mostly caramelised fruity notes, with wood and spices.
The liquor tastes like stone fruit with cocoa and delicate exotic woods, all blended together beautifully into a complex and spectacular mix. There are intriguing spices in the aftertaste.
The experiment was a success. This is a great tea and they should make more of it.
Schmeckt fantastisch. Man könnte fast meinen der Tee wäre gesüßt, weil die Karamellsüße so aisgeprägt ist. Auch die anderen Geschmacksnoten sind zu schmecken. Würde den Tee definitiv weiter empfehlen.
Echt super! Schmeckt wirklich süß und blumig🍵
Our design work is inspired by the artwork “Along the River During the Qingming Festival” by the Zhang Zeduan in the Song Dynasty. Instead of displaying the daily lives of people in the capital of China (as the original artwork), we display the tea making process of farmers through the same bird’s eye perspective.
When examining our packaging design in detail, tea enthusiasts will observe the tea making process, featuring tea farmers picking, drying, rolling, and frying tea leaves. The tea is then tasted in a pavilion and transported by horses along the ‘ancient tea road’.
Together, the traditional Chinese landscape and tea making theme, symbolise heritage, tradition, and respect for hard work of tea farmers.
