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“Sipdown! (22 | 226) Saturday afternoon gongfu session! This was a sample I got from a countdown box that I participated in on Instagram, and it’s taken me a couple of months to get around to...” Read full tasting note
Tea Notes
Appearance: Golden brown, tawny
Aroma: Wild flowers, honey, forest.
Flavour: Caramel, forest, cherry, honey, malty, mellow
Mouthfeel: Smooth, full-bodied, long lasting lingering aftertaste
Brewing Idea
1-3g of tea per tea cup (200ml). Boil fresh, filtered water to 95℃. Steep for 2-3 minutes.
Or try this with short brews in Gong Fu style (We prefer this method as optimal flavour is released with each cup) Boil water to 95℃. Use 4-8 gram tea leaves in your strainer or gaiwan using 150ml water
8 steeps: 6s, 8s, 10s, 15s, 20s, etc. You can basically make one serving and sip all day. That is what we love to do with our Black Beauty!
Worry not if you don’t have traditional gong fu tea ware. You can easily use your strainer to steep in your cup, making several seperate steeps, or use a small teapot not using more than the recommend 150ml. Porcelain is highly recommended, for bringing out optimal flavour of the Black Beauty.
Aged Black Tree Tea
Our ancient Black Tree Tea possesses a unique, rich, wildflower/honey aroma and has a very distinctive taste. We highly recommend this tea to newbies and connoisseurs alike.
Made from an ancient forest-grown tea tree variety, Camellia Taliensis, found only in South West Yunnan, it uses only fresh leaves of the ancient wild trees that are more than 300 years old, followed by a series of steps, such as withering, rolling, oxidation, drying. A lot of crafting has gone into creating this rare tea.
With unique fragrance and full-bodied texture, the ancient wild tree black tea offers a richer and greater complex taste than other common Yunnan black teas, that’s why people love to name it as a “Black Beauty” tea due to its distinctiveness.
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Sipdown! (22 | 226)
Saturday afternoon gongfu session! This was a sample I got from a countdown box that I participated in on Instagram, and it’s taken me a couple of months to get around to trying it! It’s a Yunnan black tea harvested from ancient wild trees.
I used the whole 8g packet for about 200ml of water and did six steeps – 5s, 8s, 10s, 15s, 20s, 30s. I obviously could’ve gone longer, but there was Chick-fil-A waiting to be devoured… :O
This tea actually really reminded me of a Fujian black. It had some lovely thick bread and caraway notes to it, as well as malt and wood. There was some musty hay in the first couple of steeps, but that dissipated quickly. Starting at about steep two, there was a lovely deep bitter cocoa note that persisted for the entire session. A couple of steeps after that, I noticed some hints of dried fruit, specifically dried cherries.
Quite lovely, though not what I expected! I will say I would probably just steep this Western-style if I had more of it, just because I didn’t find that much of a change in the flavors over time. Enjoyed the opportunity to use one of my yixing teapots though!
Flavors: Bread, Caraway, Cherry, Cocoa, Dark Bittersweet, Dried Fruit, Grain, Hay, Malt, Musty, Smooth, Thick, Wood
