2018 Spring Black Tea (Charcoal Baked)
The Black tea in Chinese definition is different with its English meaning. It means tea that went through a series of oxidization and fermentation. Puer tea is one of Black tea. However there are more Black tea out there waiting for people to explore.
Beside Yun Nan, there are a few major places in China produces Black tea, i.e. Hu Nan, Hu Bei, Si Chuan...etc.
Liu An Black tea from Liu An area in An Hui, where has been producing Black tea back to 1725. Sun Yin Shun Liu An Black tea is a special kind of Black tea that takes a very long process to make (about eight months). The tea leaves normally will be picked around April and May. It will mix 80% Spring tea with 20% Summer tea. The tea will go through about 10 steps about 8 months before it gets ready around later December.
I love the medicinal aroma and sweet taste of this tea. It warms me up over these cold weathers. You can either brew it in a purple clay pot or just simple boil them in a clay pot.
Similar with Puer, it is a tea can be stored for long time and the flavor gets better year over year. Please seal the tea and avoid direct contact with light, air for too long.
BREW INSTRUCTION (REFERENCE ONLY)
1: Measure the tea as 2 grams for every 100ml water.
2. Heat up the tea pot/gai wan and cups.
3. Put in the tea and pour over about 190F or lower temperature water
4. Let the tea soak there for about 2 - 2.5 minutes
5. Pour all the tea out quickly (either into Gong Dao Bei)
6. Enjoy the tea.
7. Add 1-2 minute for the following steeps.