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

OLD BUSH RED TEA BLACK TEA · CHINA Taste tags:Caramel · Sweet · Woody How to brewGaiwan · 7 g / 150 ml · 90°C · 5–10 sec · 6–8 steeps OriginChina · Fujian · Wuyi MountainsAround 500 m · 40-year-old bushes FactsheetBlack tea · Meizhan & Shui Xian · handpicked · fully oxidized HOW THE TEA TASTES 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:Caramel · Sweet · Woody Intensity:4 of 5 · rich and mellow For the taste diagram:Vegetal — 1/5Floral — 2/5Sweet — 5/5Roasty — 3/5Spicy — 2/5Fruity — 3/5Wood / earthy — 4/5 HOW TO BREW IT Use 7 g per 150 ml at 90°C. Start with 5–10 seconds and gradually extend subsequent infusions. AMOUNT OF TEA7 g per 150 ml TEMPERATURE90°C FIRST STEEP10–15 sec Western style Use 3–4 g per 300 ml at 90°C. Steep for 3–4 minutes. WHERE IT COMES FROM 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 FACTSHEET TYPEBlack tea · fully oxidized GOOD FORMorning · Afternoon · Cold weather HARVESTApril–May CULTIVARSMeizhan · Shui Xian ORIGINWuyi Mountains · Fujian · China · around 500 m INTENSITY4 of 5 · rich and mellow BREWING7 g / 150 ml · 90°C · 5–10 sec STEEPS6–8 Old Bush Red Tea from Wuyi Mountains 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.