Gongfu Black - Black Tea
A blissful cup of black tea that is perfect for the British Breakfast tea lover. Pairs well with cream and sugar or alone. The word ‘gungfu’ translates to doing something with skill. Gungfu black is medium bodied with notes of honey, rose and malt and a great lasting finish.
Note: Images of packaging reflect 12oz retail bags; bulk packaging appearance may vary
Processing: After a standard 2 hour withering process when it brought into the factory, the tea is then put on elevated beds with ventilation for a prolonged withering process (around 5 hours). This reduces the moisture content by about half. It is followed by a quick step in a heated drum and then machine rolled. This starts the oxidation process, shapes the leaf and also removes excess moisture. The oxidation process is then carefully monitored to make sure the temperature remains consistent throughout the lot. Once the leaves have just completely browned, they are fired to halt the oxidation and then dried to its finished form. The tea is then hand sorted to remove any unwanted stems or leaves.
Origin: Danjia Zhai, Cangyuan County, Lincang Prefecture, Yunnan Province, China
Garden: Kunming Nanxiang
Cultivar: Da Ye
Elevation: 1200 Meters
Brewing Suggestions: We recommend using spring or filtered water. Heat to 195F/90C. Use 2.5g / 2 tsp of tea for 12 oz of water. Steep 5-7 minutes.