Product Overview
If you're a black tea lover, we've got something special for you. Experience the depth of flavor from our premium loose-leaf black tea, hand-picked by smallholder farmers in the rolling hills surrounding Kokang, Shan State, Myanmar.
Kokang is a region in Myanmar (Burma). It is located in the northern part of Shan State, with the Salween River to its west, and sharing a border with China's Yunnan Province to the east. Its total land area is around 1,895 square kilometers (732 sq mi). Kokang has a subtropical climate with high humidity and rainfall. The soil in the region is rich in minerals, which gives the tea grown there a distinct flavor profile.
Tea makers in Kokang in recent years started to use leaves picked from old-growth tea trees to produce black tea. The result is a tea that is bold, robust, durable, and incredibly delicious.
This black from ancient trees, as compared to the Yunnan edition, is comprised of leaves from trees that are much older, thus enhancing the tea’s complexity and texture. A black tea made from such premium materials is hard to come by and guarantees a unique sensory experience not found in other black teas. The body, texture, and flavor are everything you'd want in a good black tea. When we think of a good black tea, we usually picture a malty tea similar to a good Assam, or maybe a floral tea from Darjeeling. Well, this tea has both of those flavors and more!
These tea leaves have been expertly oxidized to reveal a malty, raisin finish. They brew a pleasantly smooth black tea, with subtle fruity overtones. This tea offers a bouquet of almonds and cocoa that is wonderful to be drunk plain or with milk. The rich flavor develops into a lovely sweet aftertaste that lingers on the palate.
Brewing Guide: Use 3 g for a normal coffee mug size cup, off-boil water approximately 209 F. Best result with Kungfu style brewing with either a teapot or a gaiwan. Good filtered water such as reverse osmosis water is highly recommended.
