Black Teas from the Birthplace of Tea
Home to some of the oldest tea trees in the world, the Yunnan province of China has long been regarded as the birthplace of tea, where it was first discovered that tea could be enjoyed as we enjoy it today. With a relatively stable and mild climate that feels like spring year-round, the tea produced here is fully oxidized, with common notes consisting of smoke, cocoa and black pepper. Many Yunnan black teas are also aged into a Pu’er, offering an extra layer of earthiness, depth and complexity.
How to Brew Chinese Yunnan Teas
The Pu’er and black Yunnan teas we offer can be enjoyed through the traditional tea preparation methods, with either a Gaiwan or Gongfu teapot, or with a standard teapot, such as our glass Simple Brew teapot. We suggest brewing 1 tablespoon of tea per 5 ounces of water, using boiling water. Teas should be “rinsed” by washing with boiling water for 5-10 seconds, and discarding the first wash. Subsequent washes can be infused for 20-30 seconds, and rebrewed 4 to 5 times.