Phoenix Hong Cha
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A hong cha made of Mi Lan Xiang cultivar
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Tea production in Chaozhou has a tradition of over a thousand year and the historical knowledge of the art of tea is passed on from generation to generation. This special type of tea is grown by a small family business in Fenghuang and thanks to centuries-old knowledge is processed into a top class Oolong. The whole family is involved in the harvest and the entire tea production. It is still produced in the traditional way as in the times of Lu Yu: the tea is dried and wilted in bamboo trays and then roasted over charcoal fire. The most important work step, the withering, is still done manually by our producers. This is of course very time-consuming but has the advantage that you have maximum control over the withering process. The results speak for themselves! In our blog post you can see how Tea Master Song processes the tea leaves and at the same time passes on his knowledge to a student.
Aroma: floral and sweet with typical Mi Lan Xiang aftertaste
Oxidation: approx. 90%
Terroir: Tian Zhu Keng, Chaozhou, China
Preparation: This blog post describes how to brew black tea in an optimal way.
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