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A black tea with an oolong soul.
This tea begins as a standard spring black tea — one bud, one to two leaves, hand-harvested from a small-leaf cultivar grown in the highlands of Yunnan's Pu'er region. The plants themselves have an interesting backstory: their lineage traces back to Fujian province, where this cultivar originated, before being transplanted and acclimatized to Yunnan's cooler elevations.
What makes this tea different is a single additional step that most black teas never see.
After the leaves are picked and withered, they go through yao qing 摇青 — a technique borrowed from oolong production, where the leaves are gently tumbled and shaken in bamboo baskets. This controlled bruising breaks down the cell walls at the leaf edges, triggering a partial, early oxidation before the leaves are rolled. In oolong production, this step is what develops floral aromatics; here, it's applied to a tea that will then continue through the full black tea process: rolling, full oxidation, and drying.
The result isn't quite an oolong, and it isn't quite a conventional black tea. It sits at the edge of both.
Scan the QR code on the label for tea details and brewing instructions.
Session estimates use a fresh portion of dry tea each time. Each portion can be infused repeatedly.
Aprende el arte de preparar tés chinos con nuestras guías prácticas. Desde té negro hasta Pu-erh y té blanco, cada publicación ofrece consejos de expertos para mejorar tu experiencia con el té.
Más informaciónEl té negro es apreciado por su sabor intenso y su dulce retrogusto. Pero a veces, puedes notar que tu té sabe agrio o se vuelve turbio al enfriarse. No te preocupes: no es un té malo. En...
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