A further precious specialty from the Far East. This Chinese black tea is grown on the Tai-Mu Mountain in the province of Fujian. It is only plucked in April, when the new shoots show. Its long, narrow, black shimmering leaves with many flat golden-yellow tips are adorable. Appearance and taste of this tea remind of a fine-spicy Assam from a late plucking. The infusion has a shining dark red color. This tea can be served with a dash of milk or cream.
3-5 minutes brewing time
100 °C water temperature
4-5 heaped tsp./1 litre