A delicate but surprising China black tea from Fujian province, harvested early in the spring. Downy golden curled buds are interspersed throughout this majestic tea, evoking visual color-play between gold and black. Richly sweet jam and carob aroma. Smooth, decadent and very savory texture, with notes of currants and roasted apples to lighten it up. Softly dry astringency very in balance with the satisfyingly smooth texture. A pure sensory delight to the palate.
Black Tea | High caffeine | Steep at 212° for 3-5 minutes.
In photography, the golden or “magic” hour is the short period just after sunrise or before sunset where natural light is most amenable to good photography (to say nothing of the natural splendor that comes just before or after it). Spring, where everything comes back to life after the cold of winter, has a magic all its own. It should come as no surprise then that combining the two with something as wonderful as tea is perhaps the most magical thing of all. Except for maybe unicorns. Unicorns are the most magical.
Raw Honey for Black Teas
Layered character of this raw honey is an ideal sweetener for black teas, adding notes of spice and fruit.