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Picked in Lincang, Yunnan from ancient trees that grow extremely slow in high mountains aged between 100 and 300 years. As a result, tea leaves contain very rich in polyphenols and minerals and gives very strong after taste. Processed with sun-drying allows the tea enzymes to remain in the leaves and makes it an ageable tea. This exceptional sun-dried black tea will impress you with its malty, sweet raisins, and puerh-like character, which has room to evolve over the years for your liking.

 

About

Yunnan Gushu Sundried Red | 雲南古樹曬紅

The farmers picked the leaves in Lincang, Yunnan from ancient trees aged between 100 and 300 years in the autumn of 2021 which traditionally for making puerh tea. Due to the old age of tree, high mountain environment and no fertilizer is applied, tea grows extremely slow, as a result, tea leaves contain very rich in polyphenols and minerals and gives very strong after taste with depth in flavour, complexity and thick body. The tea was then processed with sun-drying rather than opting for a time-saving baking method. Sun-drying allows the tea enzymes to remain in the leaves like it is for most puerh teas. Therefore microbial growth can still transform this tea over the years and makes it an ageable tea. This exceptional Shai Hong (sun-dried black tea) will impress you with its malty, sweet raisins, and puerh-like character, which has room to evolve over the years for your liking.
 

我們的雲南古樹曬紅採自於雲南臨滄已有100至300年樹齡的古茶樹,一般用於製作普洱茶。由於樹齡較長以及生長於高山環境,因此茶葉生長極為緩慢,含有非常豐富的茶多酚和礦物質,給人強烈的後味,味道深邃,複雜,厚實。茶葉采用曬乾的方式製作,而不是省時的烘烤方法。曬乾方法允許生物酶像大多數普洱茶一樣留在葉子裡。這令微生物生長並對茶葉發揮作用,使其成為一種可陳化的茶。我們的雲南古樹曬紅將以其麥芽味、甜葡萄乾和普洱的特性給你帶來驚艷的口感,隨著時間像普洱茶般演變出不同的風味。

  • Type: Black Tea 紅茶

    Oxidation: ●●●●

    Cultivar: Da Ye Zhong (Camellia sinensis var. assamica)

    Origin: Lincang, Yunnan, China

    Elevation: 1700m

    Method: One bud and two tender leaves

    Harvest: 2022 Spring

    Tasting Notes: Malty, nutty, hazelnut, raisins, red dates.

  • Western Brewing
    2g | 95°C | 250ml | 3mins

    Gongfu Brewing
    5g per 100ml | 95°C | 20 secs
    +5sec for each extra infusions

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