According to the written record, teas have been produced in Fujian Province for well over 1,600
years. Growers currently produce five different categories of tea most of which
originated in the province.
Due to the wildly popularized consumer demands in
China, production of black tea has grown by leaps and bounds. Today's Chinese
consumers demand a different black tea than the western tea lovers. Chinese are
more attracted to beautifully shaped leaf forms while Western black tea
drinkers more often require flavorful liquor and the shape or quality of the
leaf is not as important. On both accounts, you must admit that some of the new
China black teas are beautiful and the quality and prices continue rising
The modern Chinese black tea farms, especially
those from Fujian and Guang Dong, produce ample amounts of golden tippy leaves
which yield a nice cupping liquor with good fragrance and flavor. However, they
do not do as well when prepared in the traditional "English Tea"
style where the tea is infused in boiling water for longer infusion time to
produce a stronger cup to be served with pastry or milk and sugar. When infused
in this fashion, I find modern Chinese black tea lacks the bright red color and
deep richness due to lighter oxidation. A lengthy and deep infusion almost
always produces an undesired raw green astringency that I find bothersome. So I
was inspired to add an additional dimension to this modern Chinese black tea.
This particular one is an exceptional example
from the Fujian province of China, also known as Min. We decided to infuse
the tea with jasmine flowers gently and exquisitely, scenting the tea with
fresh flowers seven different times. The result is a black tea with a huge
amount of golden tips, beautiful to look at in its pure leaf form and due to
the infusion of jasmine, the elegant floral notes displaced that bothersome
astringency and in its place imparted an extraordinary combination of floral
and fruit notes, enriching the viscosity and texture of the mouth-feel. We are
very proud of this new adaptation and we are sure you will as well.
During cupping, we have
discovered that a mid-temperature infusion of 2-3 minutes using 3-5 grams
produces a wonderful deep red liquor. We suggest trying this with a fine
porcelain cup or gaiwan. Drain into another cup to enjoy. Multiple infusions