2015 Fresh New Harvest Tea versus ‘New Tea’

This post is something that we re-post each year at this time. We hope that it will clarified for many tea drinkers what they need to pay attention to right about now when purchasing tea in the weeks preceeding the arrival of fresh, new tea from the 2015 spring tea season.

Every year, right before the fresh tea season begins, many tea sellers begin to introduce ‘new’ tea. While this may suggest that these teas are fresh teas from spring 2015, savvy tea drinkers know better. It is important to read between the lines this time of year and pay attention to the actual harvest dates of the tea in question.

In the next two months, simply because a tea is advertised as ‘new’ to a store or website it does not mean that it is new tea from the 2015 harvest. And tea enthusiasts should not fall into the trap of assuming that it is.

Very little new tea has been made in China to date this late winter/ early spring, so most ‘new tea’ (if it does not have a 2015 harvest date), is not from this spring. If fresh tea from 2015 is what you want, it is important that you understand if the tea being offered can possibly be fresh tea from 2015 or if it is tea from some other season.

News Clip Art It is confusing when tea vendors add ‘new teas’ to their inventory and do not list a harvest date. If the tea is not dated, it may be last year’s tea (or tea from anytime, really) that is simply ‘new’ to that merchant or tea vendor. Which does not mean that last year’s teas should be avoided – that is not the point.  Some of last year’s green teas are still tasty; but many are not.

But our point is two-fold:

  1. one should be an informed consumer and not assume that a ‘new’ tea is fresh, new harvest tea unless that tea is clearly identified as such.
  2. do not stock up heavily on last year’s green, white or yellow tea unless that is what you mean to do. Some of these teas will keep quite nicely for several more months or even a year if the weather in that place of production had all of the right elements going for it. But in general, one does not want to purchase large quantities of green, white or yellow tea when the new season teas are just around the corner.

It is helpful to know when in the spring premium Chinese green, black and white teas are made and will hit the marketplace:

  • a few teas are made from the end of March to April 5th ( pre-Qing Ming teas)
  •  most teas are made in mid-April (Yu Qian)
  •  some teas are made from the end of April to the end of May (Gu Yu and Li Xia teas) when the spring tea season is ending

Tea production times follow roughly the same pattern each year with slight allowances for weather, and there is seasonal timing to when tea factories make certain teas. It depends on when the leaf is the right size on the tea bushes to achieve the characteristic appearance of the tea, and that the flavor components of the fresh leaf is properly developed for the tea to have its identifiable, characteristic flavor.

So awareness of when certain teas are made will help tea enthusiasts determine if it is possible for a certain tea to be fresh tea from the new season or if the tea must be from last year’s harvest (or older!) For instance, spring high mountain gao shan oolong from Taiwan is not plucked until late April or early May, so any tea of this type being sold now is tea from last winter or last spring. 2015 spring high mountain gao shan oolong is still many weeks away from being made.

As always, Tea Trekker will have fresh, 2015 new tea as soon as possible. We are right now readying orders with our Chinese and Indian tea suppliers for the time when these teas are actually manufactured and samples can be air shipped to us to taste and evaluate. We received samples and taste them immediately, placing orders for our supplies of these teas the very next day.

The first of our 2015 Eastern and Western China teas will be a handful of pre-Qing Ming green, yellow and black teas which will be followed by the first of the 2015 1st Flush Darjeelings from India.airplaneOnce the season is underway our tea deliveries arrive fast and furiously. So that our customers may appreciate the absolute fresh goodness of these tea we will have the teas air-shipped to us  to arrive at our store as fast as possible. (Sign up for for email alerts announcing that when certain teas arrive – many customers wait for these teas and some sell out quite fast each year!)

Black, green, white, oolongs and Pu-erh from the 2nd seasonal Yu Qian plucking (April 6th to April 20th) will be shipped to us as their production season is underway.

The 2015 green teas from Japan (with the exception of Japanese Shincha which will be available sooner) are still 4-6 weeks away from being harvested, depending on the region and elevation of the tea gardens. Weather depending, production in most regions will begin at the end of April or in early May. Which puts arrival of 2015 Japanese green tea to our shop about the middle to end of May. ( Again, watch your in-box for emails).

IMG_7473-1Spring is a very busy time in the tea gardens. Each tea has a time in the spring when conditions are right for that tea to be made. So plan your tea purchasing accordingly and make sure that you understand what you are purchasing regarding the dates of harvest.

Tea enthusiasts who are familiar with seasonal tea production and the relative times that certain teas will be available in the marketplace, will end up with fresher tea than those who are unaware of what they are purchasing.

Hooray for spring and happy fresh new tea drinking!

Our Thoughts About the Arrival Timeline of Our 2015 Spring Teas

Whoohoo….it is fast approaching new tea time here at Tea Trekker. I am re-posting this announcement from March 2014 (and 2013)  because, the timeline of tea harvesting is, well, the timeline, give or take the vagaries of global change in the weather.

Early spring is an exciting time for us. It is filled with anticipation of the new tea season in China, India, Japan, Taiwan and Sri Lanka. We eagerly await the moments when we are notified by our tea suppliers that new fresh teas are ready and the samples we requested have been dispatched to us.

The teas we select are then AIR SHIPPED to us in order to obtain these premium teas when they are just 10 days to 2 weeks old. These fresh teas are such a taste treat, and so rarely available for sale in the USA this soon after manufacture. We pride ourselves on being one of the first tea vendors to accomplish this fast availability of fresh new tea.

Seasonality in tea is important. Tea enthusiasts are beginning to understand that some teas are plucked in only one season of the year, which is usually spring, while other teas may be plucked over the course of two or three seasons. Some teas are best when plucked and manufactured in the spring, others in the summer, still others in the fall, and so on.

Some teas have a main spring crop and a secondary crop in the late summer or fall. Knowing what season a tea was made can reveal information about what to expect in the flavor and aroma of that tea.

All teas, even those manufactured in more than one season, have a time of the year when they are at their tastiest best. For example, for many Chinese tea enthusiasts, premium green teas are plucked early in the spring and most of these are harvested only once a year. These teas are more expensive but have superior flavors and aromas and more finesse and character than the standard-quality green teas that are plucked during the summer months.

Japanese sencha, too, manufactured from leaf  plucked in early May will have a sweetness and a delicacy that is lacking in sencha manufactured in the summer.  While seasonal variations in tea reveal different flavor and aroma qualities, tea drinkers often find that they have personal taste preferences from one season over another.

Spring plucked tea implies ‘freshness’ and freshness is important with green, yellow, and white teas, and some oolongs. ( The notion of ‘fresh’ tea or ‘young’ tea does not apply to all classes of tea. Many Chinese oolongs are aged to enhanced flavor, and other teas ( like matcha, for example ) are best when ‘mellowed’ for several months before drinking. Sheng Pu-erh tea can be drunk young, but is traditionally stored for years to develop rich, deep flavors. Many black teas will hold well for several years and a bit of aging can soften their astringent edges. So knowing when a certain tea was harvested is a gauge to evaluating the tea.

As I have mentioned in previous posts, the spring tea harvest begins at different times in different countries and regions of each country. In the locations where tea has a dormant period, bud-break ( the re-awakening of the tea bushes after winter hibernation ) is triggered by seasonal weather changes.

Following below is an approximate timeline of tea harvesting dates in China, India, Japan, Korea, Sri Lanka and Taiwan based on a normal weather cycle. Of course, these dates are always subject to the whims of nature and the seasonal/unseasonal weather patterns and conditions that affect all farms and agricultural crops. Cold weather will delay plucking, and unseasonably warm weather can speed up leaf growth and the pace of plucking and manufacture by as much as a week or two.

Hopefully, this timeline will help our customers gauge when the 2015 version of their favorite teas might be arriving to our tea shop. We announce new tea arrivals via our e-newsletters, so those who want to know when teas arrive (some sell out fast ) would be advised to sign-up on the teatrekker.com website to receive our newsletter announcements.

  Tea Harvesting Timeline

  • FEBRUARY (late)

China: production of green and black tea ( dian hong ) begins in some regions of Yunnan Province

India: the Darjeeling and Assam regions in the north begin plucking
1st flush black teas mid-February – mid- March

Sri Lanka: The quality season for the Southern Coast districts is February, and in the Central Highland districts of Nuwara Eliya and Kandy it is February and March.

  • MARCH

China: weather permitting, the arrival of early spring in mid-late March begins the plucking season for some premium green and yellow teas. In Sichuan Province, Mengding Mt. Huang Ya and Zhu Ye Qing can be plucked beginning in mid-March. In eastern China’s Fujian Province, production of bud-plucked Yin Zhen white tea is from mid-March to the end of March. The earliest plucks of  Xi Hu Region Longjing tea ( Zhejiang Province ) and tiny Bi Lo Chun ( Jiangsu Province ) begin to appear at this time as well. In Yunnan Province in western  China, leafy green teas and tender bud green teas are often available for sale by mid-March.

Nepal: Eastern Nepal begins plucking1st flush black tea in mid-March.

Taiwan: early spring semiball-rolled oolong production begins in central Taiwan.

  • APRIL

China: April is the busiest time in eastern China for premium green teas from Anhui Province ( Huang Shan Mao Feng; Lu An Guapian; Tai Ping Hou Kui; etc ); Jiangxi Province ( Lu Shan; Ming Mei ), Sichuan Province ( Gan Lu )  and Zhejiang Province ( Longjing;  Long Ding, etc.). The 1st Fenghuang Dan Congs are plucked beginning in early-to-mid April. Certain black teas are produced in mid-April: Yingde # 9; Bai Lin Gong Fu; Yixing Congou; Panyang Congou ( Golden Monkey ). The leaf  and bud materials for Pu-erh are plucked from old tea trees in parts of Yunnan Province from April to July.

NOTE: the spring season in China is divided up into 4 periods of time, and the harvest dates of the most anticipated green teas, such as Longjing, are associated with certain dates on the agricultural calendar. This is the breakdown for the production time based on a perfect weather season:

  1. pre-Qing Ming or Ming Qian tea ( leaf plucked before April 5th )
  2. Before the Rains or Yu Qian tea ( leaf plucked before April 20th )
  3. Spring tea or Gu Yu tea ( leaf pucked before May 6th )
  4. Late spring or Li Xia ( leaf plucked before May 21st )

India: spring tea from the Nilgiris are manufactured in April/May.

Japan: limited early production of the first new tea of the new uear – Shincha – may begin in late April as well as first plucked Sencha (Ichibancha) teas.

Korea: the first of the season green – Ujeon – is plucked just before Koku ( the first grain rain and the sixth seasonal division), around April 20th.

Taiwan: spring pluck Baozhong comes to market towards the middle April. Production of jade oolongs from lower elevation tea gardens begins.

  • MAY

China: production of Lapsang Souchong begins in northern Fujian Province in early May: in southern Fujian semiball -rolled ‘green’ oolongs from the Anxi region ( Tieguanyin and SeZhong varietals: Ben Shan; Huang Jin Gui; Mao Xie; Tou Tian Xiang ) begin to appear in mid-May. Black teas such as Keemun Hao Ya A and Keemun Mao Feng from Anhui Province come to market, too. The base tea for jasmine tea ( zao pei ) is made and stored until the fresh flower blossoms arrive in the summer. Production of leafy  Bai Mu Dan; Gong Mei; and Shou Mei white teas begins and ends in May.

India: 2nd flush teas begin to be plucked in Darjeeling and Assam.

Japan: production of Sencha begins and or continues in various regions throughout May. Gyokuro tea production can begin in mid May and continue into early June depending on the location of the tea gardens.

Korea: production of Sejak occurs during Ipha ( the start of summer- around May 6th ); plucking of Jungjak follows during Soman ( full grains season around May 21st ).

Taiwan:  production of high-mountain gao shan begins in the higher elevation tea gardens. Plucking may continue into early June.

  • JUNE

China: light roast Wu Yi Shan oolongs ( Da Hong Pao, Jun Zi Lan, Rou Gui, Shui Jin Gui, Shui Xian, etc.) are manufactured in early June
( sometimes late May ). Traditional charcoal roast Wu Yi Shan oolongs ( heavy roast ) appear about the end of June or early July.

Sri Lanka: the Uva district of the Eastern Highlands produces its quality season teas from June-September.

Taiwan: manufacture of Bai Hao oolong begins in early June.

  • OCTOBER / NOVEMBER

China / Fujian Province: October production of Tieguanyin and local Se Zhong varietals

China / Guangdong Province: November (winter) production of dan congs

Taiwan: mid-to-end of October until mid-November for winter production of high mountain gao shan

  • JANUARY

India: frost teas ( black  tea ) from the Nilgiri region of southern India are manufactured from December thru March.

Sri Lanka: West Highlands quality season in the Dimbula region is January thru March.

Aging Pu-erh in an Yixing Tea Storage Container

As we photographed our beautiful Yixing clay storage container last week to put it on our website, teatrekker.com, we learned that on January 31st, 2015, three Qing dynasty Yixing tea storage containers containing Pu-erh tea went up for auction in the USA and sold for record-breaking amounts of money.

We thought this a very auspicious coincidence as the story about these antique storage containers would serve to emphasize the conversation that we continue to have with our customers about storing tea, aging tea, and using the ‘right’ type of tea container for aging those teas.

This year our tea storage container is made from unglazed Yixing clay, and we are pairing with some wonderful shou Pu-erh tea. The tea has already been rested for a few years, so we know it will continue to improve with proper storage. The Yixing tea container is gorgeous and well-made and quite substantial in heft and the tea we are including with it is delicious. All in all, we have priced this dynamic duo very favorably.

Unglazed Yixing clay contains an abundance of minerals that will create good energy for storing tea. It is also a type of clay that ‘breathes’ so it is particularly good for storing and aging Pu-erh, which is a tea that likes to ‘breathe’ while in storage. We think the energy of the container and the energy of this tea will be a good ‘marriage’ for successful aging and pleasurable drinking.

Record Prices at Auction for Qing Dynasty Tea Storage Jars with Pu-erh Tea

In China and Taiwan aged tea is highly desirable and, circumstances depending, very costly. Similar to the way that provenance adds to the value of fine antiques (if the emperor owned an object it immediately becomes more valuable than if the gardener owned it) certain aged teas will be more valuable than others.

Many variables contribute to this. If the tea can be documented to be a certain age or be from a specific time period, or from a famous tea factory that has closed, or from a desirable batch in a certain given year,  then the tea rises in cost. If there are seals on the jar to authenticate the age and provenance of the tea, that is even better.

The three Yixing tea storage containers shown below are interesting to us for several reasons.

1. It reinforces what we have observed in our many tea sourcing trips to various regions of China which is that traditional habits regarding tea drinking, tea storage, etc have changed little over time. How it was done in the past is often how it is still being done. Proven ways are that and often there is no need for improvement.

2.These vessels are excellent examples of documenting the name and age of the tea that one puts inside of a container to age. Proof of the age of the tea (and the clay container) makes all the difference to knowing how long a tea has been aging and to understanding the capacity that tea has for aging. Similarly to long-cellared wines, there is most likely much to still to learn about the potential for Pu-erh (and some oolongs)  to age – does anyone really know when has tea reached the point of being stored ‘too long’ and will be exhausted? I think the possibilities and the variables are too many to ever be sure.

3. Perhaps the selling prices that these Yixing clay crocks of tea brought is enough reason to convince some tea drinkers to store a little tea for either enjoyment or investment in the ‘years down the road’.

Tea does not have to be this rarefied to be worthy, but it sure is fun learning about ones that are.

1. Yixing clay tea jar of cylindrical form in the shape of a bamboo basket with a highly detailed lid. It contains 360 grams of Pu-erh tea from 3rd year of Republic
or AD 1914, Qing Dynasty.

Pre-auction estimate: $9,000 USD       Selling Price: $12,000 USD

 

2. Yixing clay tea jar of cylindrical form containing 360 grams Pu-erh tea from 3rd year of Republic or AD 1914, Qing Dynasty

Pre-auction estimate: $9,000 USD       Selling Price: $12,000 USD

 

 3. Yixing Clay Tea Storage Jar with Pu-erh tea. The paper seal indicates that the tea is from year ten of the Guangxu Period, AD 1884, Qing Dynasty

Pre-auction estimate: $12,000 USD       Auction Price: $14,000 USD

 ……………………………………………………………………………….

Why Age Tea ? 

Because time matures Pu-erh and other HeiCha into a new level of tea drinking pleasure. Think aged wine, aged cognac or scotch whiskey, or cellared cheese: what aging brings to certain foods is richness, maturity, complexity, finesse and outrageous deliciousness.

Tea enthusiasts appreciate the energy and deep, nuanced flavors of an aged tea, similar to the lush, mature flavors that wine enthusiasts appreciate in a fine bottle of aged red wine.

Many Chinese and Taiwanese tea drinkers rest freshly-made shou Pu-erh before drinking it. This encourages the flavors of the leaf to ‘harmonize’ and allows the excessive wuo dui taste of newly-processed shou Pu-erh to dissipate. Aging the same tea for a longer period is even better – it allows tea with promise to develop into something magnificent.

During aging, the tea sleeps, turning inward, waiting to release its flavor and aroma upon contact with hot water. Aged shou Pu-erh has pronounced complexity, condensed flavors, and very little of the brash youthfulness it has early on. The aromas of aged shou Pu-erh are softer, fruitier and sweeter.

The best aged shou Pu-erh has matured under careful conditions for 10, 20, or 30 or more years. This is when doing it yourself comes into importance. Purchasing young tea and aging it yourself is a small investment in future tea drinking enjoyment.

How is Pu-erh Tea Kept for Aging?

The idea is to protect the tea from direct sunlight or strong lamplight; the drying influence of radiator or wood stove heat; and air conditioning. Tea storage containers should be kept where there is minimal temperature fluctuation from season to season and where the tea can relax in a moderate temperature. Humidity in season is fine as long as neither the storage jar nor the tea actually gets wet.

There are many types of containers for aging tea in China and Taiwan that are made from local, unglazed clay. The size can be large or small, and the shape round or square. Yixing clay tea storage jars have a clay lid that will keep the contents of the jar protected.

How Do I Know If My Tea is Aging Well?

We suggest that you resist the temptation to look inside your container too frequently. Perhaps once after the first  6 months has passed, and again at 1 year,  just to be sure that no moisture has crept inside the container. After this, re-seal your container and open it only once a year. It can be a good idea to notate openings for future reference.

After 5 years remove just a few leaves and steep them in a small drinking cup to monitor how the tea is aging. But don’t stop there – the longer the tea ages the more powerful it will become.

Just as an aged wine is opened to celebrate life’s important moments, so too an aged tea is tasted and shared in celebration of life, love and friendship..

The Pu-erh that we are including with our Yixing Tea Storage Container is a blend of 2007, 2009 and 2013 loose-leaf shou Pu-erh. It has been resting together for about a half year, and will continue to meld for many years to come. The older leaf will influence the younger leaf and ultimately in 5 years and on, the entirety will take on deep nuance of flavor and an increased sense of the ‘qi’ that one expects from an aged tea.

To purchase this Yixing tea storage container please visit: teatrekker.com

Channeling ‘Tom Brady’s Wife’ in a Tea Meeting In Japan

Two years ago when I was in Japan on a tea buying trip, I had a series of meetings with several different tea companies to assess their respective teas for a possible purchase. Most of the meetings went well, with translators present to help both sides talk about details of purchasing the tea. I met some interesting men and women that day and tasted both good and lackluster tea.

Every meeting was set up to last 20 minutes and they followed the same course. Introductions via a translator, a presentation by the tea folks, questions by me, and then a taste of one or two teas that they had brought with them for me to consider.

One particular gentleman and his nephew really did not have any tea that I was interested in. This became clear after about 4 minutes into the scheduled 20 minute meeting. As we all just sat there looking across the table at one another without much to say, the Uncle finally looked at me and said in halting English…..”Tom Brady”.

He followed that with two thumbs up and a big smile. I realized that he understood that I was from Massachusetts, so I responded with “Red Sox”. That got an even more enthusiastic thumbs up and a big, big smile from his nephew. We went back and forth like this with the “Celtics” and the “Bruins” until we ran out of this “conversation.”

The Uncle was beginning over again with another “Tom Brady” thumbs up, so I had an idea how to pad out the remaining time. I grabbed the lap top that I had brought with me, and I put the name Gisele Bundchen (Tom Brady’s wife) into the search. I knew that she was beautiful and exotic-looking and might just be the ice-breaker that we desperately needed to add another dimension to this conversation.

It only took me a few seconds to find a photo of her, fully-clad and simply gorgeous. I spun my lap top around and watched the looks on their faces when I pointed to the image on the screen and said “Tom Brady’s wife”. Or I should say that my translator said that for me. She asked me what his wife did and I explained that she was a fashion model. I’m not sure what she told the men, but at first there was not much reaction. Both men seemed stunned.

I feared that I had offended them in some way that I could not possibly imagine. But just a few seconds later they both began to grin with delight and got very chatty with one other and the translator. After a few Japanese OOHS and AAHS I realized that they were both writing down the URL on the screen and her name. They both seemed quite approving and I believe that Tom Brady got another couple of ”thumbs up.”

The meeting was just about over and we parted ways with a lightness of spirit that was missing from the earlier part of the meeting. Later that evening, at a cocktail party for all of the tea sellers and buyers, I noted the Uncle cruising towards me with a big smile on his face. He sauntered past me flashing two thumbs up and gave me a knowing “Tom Brady.”

It felt like we were friends for life now – bonded by a shared knowledge that would be difficult to put into words. He seemed more animated than he was earlier in the day, and tea was no longer on the table as a point of discussion. As I turned to watch him walk away I imagined he was thinking about something other than “Tom Brady.”
Gisele Bundchen

Min Hong Gong Fu Black Teas

A Trio of Min Hong Gong Fu Black Tea

Min Hong Gong fu teas are sweet, very stylish, slightly floral, slightly fruity, slightly malty, tippy black teas made in the eastern part of northern Fujian – north of the Min River, which is a geograpical divider between the teas from north and south Fujian.

These three teas are historic and important teas and are made in Fuan county, Fuding county and Zhenghe county, the same places where authentic Fujian white tea is made. In fact, some of these teas are made with the large leaf Da Bai cultivar that is used to make white tea, and also from a small leaf cultivar named Xiao Ye Zhong.

Min Hong teas were among the first black teas made in China, and Western tea drinkers would have known these teas (or a similar, earlier version) by the late 17th century. Other historic teas made in this area fell out of production in the 20th century, but these superb teas remain in manufacture today.

We are proud and excited to offer our tea enthusiast customers this special sampler of eastern China black teas that are not commonly seen in the US. All of these teas are of a high grade that contains a quantity of sweet tips – sip these black teas plain and you may find that no milk or sugar is needed.

The Tea Trekker Min Bei Sampler includes:

Bai Lin Gongfu

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This slender, slightly twisted, tippy Fujian black tea is produced in the town of Hu Lin in Fuding County. Here, gongfu black teas are processed from the Fuding Da Bai cultivar, which is also used to produce the most famous bud-pluck white tea – Yin Zhen – which is made in some nearby villages.

This is a Chinese black tea for tea enthusiasts who enjoy the style of fruity Ceylon black teas. Bai Lin is light but distinctive and has a soft-flavor profile and underlying sweetness characteristic of many Chinese black teas.

Panyang Gongfu

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Today, Panyang village primarily makes green tea. But fortunately for lovers of fine hong cha, a handful of tea companies still make Panyang gongfu.

This tea is among the finest manufactures of hong cha in China. Once made initially for export to the West,  these fully-oxidized teas are much in demand among knowledgeable Asian/Chinese tea drinkers.

Fine and thin, the well-twisted & rolled budsets of this tea are gloriously perfect in size and form. The tea is comprised of a significant amount of dark-golden tip, more so than what is found in most Panyangs. This gives the tea a bright aroma of tea and caramel, the trademark aroma of Panyang hong cha.

In the cup, the aroma continually changes and shows incredible complexity. Hints of the aroma of grilled meat, to plum sauce, to chocolate cake with a rich pear buttercream frosting are just a few of the ideas proposed by those who have tasted this exquisite tea.

The flavor is complex, with a pleasant astringency. Both chocolate and cocoa are found here, with cocoa being predominant, followed by raisin and mild chile. The overall flavor is rich and mouth-filling and the body is deep and satisfying.

Zhenghe Gongfu

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Thin, straight and wiry, this traditional pluck has a well-balanced proportion of golden tip to budset. The budset and tip are each of an even size and color and the aroma of the dry leaf suggests both biscuit and nut. This is a rich, fragrant but mild black tea with a brilliant golden-amber color in the cup.

The aroma and flavor are complimentary, both offering smooth, soft and round characteristics and a suggestion of  wheat toast and caramel. The leaf has been carefully fired in the manufacture, and the liquor has a touch of ripe stone fruit in the taste.

NOTE:

What is gongfu tea? 

We are often asked about the meaning of gong fu tea as many know this term to refer to a skillful style of Chinese presenting, steeping, and serving tea.

Yes, but the term gongfu alone means ‘skillful’. So, gongfu or gongfu cha is used to distinguish certain high-quality Chinese hong cha (black tea) that are made with discipline and skill and excellent crafting.

Gongfu black tea represents the Chinese approach to premium-quality tea making which values the taste of the tea;  sweet, rich flavors in the cup; and a stylish appearance of the dried leaf. These qualities come from whole tea leaves that have been carefully crafted and fully oxidized.

These teas are not the same as China’s standard black teas that are exported in large quantities and often sold to companies who will add these teas to average quality proprietary blends. Such teas, for example, are sold simply as Fujian black or Hunan black tea without further place of origin attached.

So, gongfu does have two meanings and it can be a bit confusing. For instance, one can serve gongfu cha or congou tea gongfu-style and enjoy a skillful presentation of a skillfully made, delicious tea.