Yiwu Gushu Hong Cha 易武 古樹 紅茶

Yunnan Yiwu, China | 2018

The definition of red tea (or black tea in the west) is changing in Asia. Traditionally it was supposed to be at least 80 % oxidized, but now the bar is getting lower and lower as long as it is made with red tea recipes. There are more and more new and better kinds of red teas in the market as it is getting more popular in the east. This special kind of tea is my tea master's own invention and design, oxidized only 50 % , sun-dried, never touched by any heat, extra mildly rolled and pressed into a 10 kg pillar in 2018 and well stored until the beginning of this year.  It was made with blended Gushu leaves from two famous Yiwu regions, Mahei (麻黑) und Mannai (曼乃). So far every pillar it turns out every pillar tastes slightly differently depending on the location in the storage and they are all still developing interesting flavours as time goes by. It even developed some Jinhua (金花) here and there just like well aged Hei Cha such as Fu Cha. Due to the extra mild rolling, the first three infusions are mild but then you just can't stop brewing enough afterwards.