Wuyi Wild Floral Red (black) Tea 50gr

The Wuyi Wild Floral Red (black) Tea comes from some tea plantations at five-hundred meters on the sea levels close to the Wuyi Mountains.

Because of their origins, the leaves of this tea received such a mineral incomes during their growth that result into an infuse with an heavier body than the average totally oxidized products from Fujian.

The mountainous area of Wuyi Shan is usually renowned for its roasted oolong so it’s quite rare to taste the vegetal and sugary features in the leaves from this place that weren’t altered by the heat occurred during the traditional processing practices.

Thanks to The Wuyi Wild Floral Red (black) Tea is possible to taste a pleasant tannic taste without any astringent feeling in the back of the mouth. While, on the palate, the tea reveals its aromatic profile, mostly relatable to a floral character.

In the aftertaste it’s also evident the taste of the residual sugar in the product that, in the end, is followed by a delicate citrusy note capable of leaving a sense of freshness.

Who is interested in a red tea even more focused on the sweetness, always staying in the Fujian, can go for the Da Shan Jin Jun Mei Red (black) Tea.

Place of origin

Fujian – Wuyi Mountains, China

Production

After the harvest the leaves of the Wuyi Wild Floral Red (black) Tea wither under the sunlight for period of time decided by the tea master before going through a bending phase.

During this processing the product is mechanically and manually manipulated in order to mix the juices inside of the leaves.

Here it begins a constant oxidative activity that could be mange by moving the product to controlled temperature rooms. When the leaf reaches its typical dark brown color it’s time for removing the leftover humidity in the vegetal mass using steams of hot air.

After a few days’ rest, the tea is ready for consumption.

Brewing instructions for the Wuyi Wild Floral Red (black) Tea

We invite you to brew the Wuyi Wild Floral Red (black) Tea in the traditional Chinese style (Gong Fu Cha) with a Gaiwan of an approximate capacity of 100 ml. Following this brewing technique you can, with 4.5 grams of leaves, do multiple infusions and have the most complete tasting experience of your tea.

After a brief rinse of the leaves in water at a temperature of 90°C you can do a first infusion of 10 seconds and, after that, maintaining the same water temperature, you can continue to push the product rising up the previous steeping time of 10 seconds (10 – 20 – 30…).

In order to have a more traditional brew in the Western style we suggest to steep 3 grams of leaves (about 2 teaspoons) for one minute and an half, using water at a temperature of 90°C in a mug with an approximate capacity of 150 ml.

For a better tasting experience we suggest to filter the infuse as close as possible to the proper steeping time indication. Our brewing time recommendations can also be slightly adjust by your personal taste in order to obtain a stronger or more delicate cup of tea.

Store in a cool, dry place away from direct sunlight.

Red Tea (black) Benefits

The red tea category is one of the less effective on our organism because of the stability gained by the product during its total oxidation.

For this reason the red tea is generally recommended for people who want to always have on their side an hot beverage without calories.

Also the leaves of this type can provide a little quantity of polyphenols and minerals useful for our organism and, because of their low caffeine content, they suggest a pleasant relaxing effect.