Tea plants belong to the species Camelia Sinensis. Under this big umbrella, there are three varieties - Sinensis (often referred to as "small-leaf"), Cambodi ("medium-leaf"), and Assamica ("big-leaf"). Under these, there are numerous subvarieties (naturally occurring) and cultivars (produced with human intervention). These subvarieties and cultivars possess distinctive characteristics that dictate their flavor profile and the type of tea (e.g. black, green, oolong, etc.) they can be suited to produce.
As the names suggest, small-leaf and big-leaf varieties differ significantly in their leaf size. Generally speaking, the length of a big-leaf variety's leaf is > 10 cm (3.9 inches); that of a small-leaf variety is < 6 cm (2.4 inches).
Sinensis, the name of small-leaf variety, means "Chinese" in Latin. It is the variety most commonly found in China, Taiwan, and Japan. Small-leaf variety tea plants often grow as shrubs and are used to make green teas, oolong teas, and certain black teas. Their flavors tend to be more delicate and fragrant.
Assamica, the name of the big-leaf variety, refers to the region "Assam" in India where they were discovered in the 1800s by British colonists. They tend to grow as trees. Most of the black teas on the market today, in particular the CTC tea leaves used in teabags, are made from the big-leaf variety.
This tea is made of big leaf type. This characteristic black tea hails from the Wuyi mountains, also home to the famous rock oolongs of Fujian province. Teas from this area, in which the lush vegetation of sub-tropical forests hugs cliffs and rocky river banks, are known for their distinctive ‘rock charm’. Wuyi Black is a little different; blessed by the mineral tang of the region’s volcanic rock, it is also distinctive in taste, flirting with heady floral notes and fragrant sweetness. The leaves are carefully picked by farmers and are processed as black tea. They are small, tight in shape and are dark in color.
Once brewed, this outstanding black tea offers a golden infusion with amber highlights. This tea has a ripe fruit aroma with a uniquely rich and sweet taste that lingers pleasantly in the mouth after drinking. This tea is an easy to brew, clear and straightforward tea that is enjoyable to drink.
This will be an absolutely new tea type we are going to deliver into your teacup. Brewing to a vivid brassy red, this light-textured tea is typical, but a nonetheless delightful example of the fantastic teas the Wuyi mountains have to offer. This is also a tea that fully expresses the beauty of Wuyi varietal. If you have never been surprised by a naturally farmed tea in your life, this tea will be the best start. If you had already experienced the wonder of "organic," then this will be your best daily tea to drink with!
Brewing Guide: Use 5 grams of tea per 200ml of water. Heat water to 95°C degrees (180°F) and steep for one minute. Add 30 secs to subsequent infusions. Adjust the amount of leaf, steeping time, and water temperature used according to your preference.