SUMMARY
Type: Red (Black) Tea
Origin: Wuyishan, Fujian province, China
This isn’t your average Jasmine tea. Most Jasmine teas use green tea as the base. This one however uses a black tea. And not just any nameless, faceless black tea – high quality, high grade Zheng Shan Xiao Zhong is the base for this tea. Wuyi Jasmine Black is the result of a collaboration between two master tea producers – Chen Zeng, a tea producer that specialises in Wuyi Rock Oolong and Black teas (and one that we’ve been working with for many years now), and Chen Falai, a tea master who specialises in the traditional Jasmine tea scenting process.
NEW AGE JASMINE TEA
Through the use of technology and data, Chen Falai continues to push and explore the limits of traditional tea scenting techniques. He believes that in order for traditional crafts to remain and stay relevant, the barriers and reliance on the experience of the producer alone must be broken down. He has made it his mission to codify the traditional Jasmine tea scenting process into a series of repeatable steps, whereby even an entry-level technician is capable of producing consistently high-quality tea.
PREPARATION NOTES
Gong-Fu style (preferred method)
5g per 60 – 100ml of water
93 degrees Celsius
10 secs per infusion* (up to 10 infusions)
*First infusion is a quick 3 – 5 sec rinse and isn't drunk.
Teapot steep
5g per 300ml of water 90 degrees Celsius 3mins
Cold Brew
5g per 500ml of water Cold water 10hrs in the fridge
STORAGE
Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.
