A pure assamica varietal crafted by expert tea maker in a small Ning'er village cooperative in Yunnan, China. The downy copper leaves yield deep, layered notes of sugarcane and dark chocolate.
3 grams (about 1 tablespoon)
8 oz 212 degree water
Cold Brew Tea:
measure 6 grams (about 2 tablespoons) and place loose in 16 oz jar
fill jar to top with cold filtered water
cover with tight fitting lid
refrigerate for about 8 hours (when we do this at home we never time our cold brews. We simply pop them in the fridge sometime in the evening and strain them out sometime the next day. Cold brew is very forgiving)
When your cold brew is ready, filter the leaves through a fine mesh strainer.
We visited the tea farmers Spring 2016. The factory owner, a man passionate about producing amazing quality tea, pays families in his area of the mountains $100/year, whether he buys tea from them or not, for not using any chemicals. This is changing the culture in the tea mountains and ensures a very, very clean and vibrant cup of tea.
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