Black Tea LAO CONG HONG CHA, Old Bush Red Tea from Wuyi Mountains, Chinese tea from Wuyi, Fujian Province (Red Tea), 60g

BLACK TEA · CHINA

tags:

Caramel · Sweet · Woody

How to brew

Gaiwan · 7 g / 150 ml · 90°C · 5–10 sec · 6–8 steeps

Origin

China · Fujian · Wuyi Mountains

Around 500 m · 40-year-old bushes

Factsheet

Black tea · Meizhan & Shui Xian · handpicked · fully oxidized

Old Bush Red Tea

A smooth and full-bodied black tea with warm caramel sweetness and mature woody depth. The texture is rounded and mellow, with subtle fruit notes and a persistent sweet finish.

The liquor is bright red.

Main taste notes:

Intensity:

4 of 5 · rich and mellow

For the taste diagram:

Vegetal — 1/5

Floral — 2/5

Sweet — 5/5

Roasty — 3/5

Spicy — 2/5

Fruity — 3/5

Wood / earthy — 4/5

Wuyi Mountains, Fujian, China

This black tea is produced from approximately 40-year-old Meizhan and Shui Xian bushes growing at around 500 meters on the southern foothills of the Wuyi Mountains.

Leaves are handpicked in April and May and processed through withering, rolling, full oxidation, drying and refinement.

Tags:

📍 Wuyi Mountains · Fujian

⛰️ Around 500 m

🌳 40-year-old bushes

🌿 Meizhan · Shui Xian

🤲 Handpicked

TYPE

Black tea · fully oxidized

GOOD FOR

Morning · Afternoon · Cold weather

HARVEST

April–May

CULTIVARS

Meizhan · Shui Xian

ORIGIN

Wuyi Mountains · Fujian · China · around 500 m

INTENSITY

BREWING

7 g / 150 ml · 90°C · 5–10 sec

STEEPS

6–8

Old Bush Red Tea is produced from 40-year-old Meizhan and Shuixian tea bushes in the southern foothills of the Wuyi Mountains, Fujian Province. The tea is cultivated at an altitude of 500 meters in from 2006 year certified sustainable agriculture tea gardens that are part of a 4000-acre estate managed by the producer.

Harvested in April and May, this tea is hand-picked, focusing on two or three leaves per sprout. The leaves undergo a traditional black tea processing method, including withering, oxidation, rolling, fermentation, drying, and refinement. The result is a tea with tightly rolled leaves and a robust appearance.

When brewed, this tea yields a bright red liquor with a sweet and mellow flavor, characterized by notes of caramel and a rich, full-bodied texture. The unique processing reduces polyphenols by over 90%, creating the distinctive red hue and smooth taste associated with black tea.

For brewing, use a white porcelain gaiwan and boiling water (100°C). Steep the tea for 10–15 seconds for the first infusion, gradually increasing the time for subsequent brews. This tea is durable and can be infused 6–8 times, with its flavor evolving over multiple brews.