Picked at 1400 meters above sea level in early Spring 2021, Black Gold Bi Luo Chun is slow-grown and has all the attributes of a high-altitude, early spring tea: spectacular flavor and a wonderful creamy mouthfeel. The difficult growing conditions of a high-altitude environment contribute to its unique flavor. Cold mountain temperatures slow the growth of the tea bush, allowing aromatic essential oils, antioxidants and beneficial polyphenols to build up in the leaves. Mountain fog also filters the amount of sunlight that reaches the plant — in response, the plant produces more chlorophyll which in turn produces darker leaves, less astringency and a more complex flavor. Moistened by the fog, the leaves are softer and more tender — bringing a more delicate texture to the tea. And the natural drainage of a mountain tea farm reduces the amount of water in the leaves, helping preserve and intensify the existing flavor compounds.
This unique, tightly rolled black tea from Yunnan fills your senses with inviting aromas and delightful flavors from beginning to end. Only the first leaf and bud are plucked and then rolled into pellets creating this robust, lightly brisk, maltish black tea that has both classic and layered flavor along with a full mouthfeel. From brown sugar and baked bread to roasted sweet potato and caramel, you may also find a bit of dried fruit, floral, leather, grass, grapes and carrot.
Brewing Guide: The water used to steep this tea should be at the boiling point, 212F (100F). Use about 2 teaspoons (3 grams) of tea leaves for about every 5 ounces (150 milliliters) of water. A steeping time of about 3-5 minutes with more or less time is recommended depending on the desired concentration. A perfect black tea to have without milk as it’s very smooth and does not have any astringency. Of course, it can always be brewed stronger by steeping the leaves for 5+ minutes to make a particularly strong tea that could take a dash of milk if you are so inclined.