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Traditional black tea with a bit of aging
Long oxidation, medium acidity
Made in our factory in Jingmai mountain
Aged in Pu'er City for two years
In Spring 2018, after an intense production run of Pu-erh tea, we decided to make a few batches of black tea, just for fun. We experimented with different oxidation times.
The lighter oxidation batches were ready to drink right away, but we found the heavier oxidation ones too strong with a high acidity. We decided to let them age in order for the acidity to tone down and a more complex aromatic palette to build up.
The tea is now ready. It has a complex spicy fragrance, a touch of pleasant acidity, low bitterness and astringency. It's a perfect energizing cup for a cold morning!
Sun-dried black tea, also known as Shai Hong 晒红, is an alternative to the more common Yunnan Dian Hong which is oven-dried. Sun-dried black teas can be aged for a couple of years. You can have a look at the processing in this video: