Full leaf black tea from China
Reserve No. 105: The 5th release in our Reserve Series.
For Western brewing, this tea can be brewed for single infusions using 2.6 grams of tea per 8 ounces of 195 degree water and steeped for five minutes.
For gaiwan brewing, place 7 grams of tea leaves into 150 ml (5 ounce) gaiwan. Bring spring or freshy drawn filtered water to a boil (212 degrees). Fill your gaiwan to the top and let the leaves steep for 10-20 seconds. Set the strainer on top of the decanter and pour the tea out of the gaiwan with the lid slightly askew, without allowing the tea leaves to escape. Serve into small cups and repeat this process at least 4-5 times and notice how the tea leaves change in flavor over each infusion. Learn more about gaiwan service here.
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- black peony
Full Leaf Black Tea
A stunning spring harvested black tea from Guizhou Province crafted through extended withering and oxidation, resulting in a beautifully rich and floral cup. Over successive steeps, notes of alpine milk chocolate, violet and coconut caramel each shine before giving way to the next wave of flavor.
A mountainous province in southwest China, Guizhou is home to Asia’s longest cave (Shuanghe), which stretches more than 148 miles long, and the world’s largest single-dish radio telescope with a diameter the size of 30 football fields. In addition to being one of China’s important green tea producing regions, it is also home to Moutai, considered to be China’s national liquor, a colorless baijiu distilled from fermented sorghum.