Harvest time: spring, 2024
Origin: Wuyishan, Fujian, China
Garden height: 350m
Cultivar: Zhong Xiao Ye Zhong
Picking Method: Manual
The tea is harvested and finished in the spring, then carefully stored until summer, when the lychee matures. The tea is then mixed with unpeeled lychee and lightly roasted to dry. The tea leaves absorb the intense sweet taste and floral scent of lychee creating a delicious tea with a unique taste and aroma.
Lychee black tea comes from Guangxi Province in southwestern China. Guangxi is the area where the best lychee in China is grown. The history of lychee black tea dates back to the Tang Dynasty about a thousand years ago. It is said that this tea was made exclusively for Yang Gui Fei, the imperial concubine of Tang Emperor Tang Xuan Zong.
Combining the sweet and crunchy sugary aroma of lychee fruit with the rich, complex flavor of premium black tea, black tea with lychee is a great choice to start a beautiful day.
Preparation – kettle
- 3-4 g of tea
- 200 ml of water
- temp. 85°C
- Overflow 4: 1.5 min, 2 min, 3 min, 3.5 min
Preparation – gaiwan
- 5 g tea
- 110 ml of water
- temp. 85°C
- Overflow 6: 20s, 25s, 30, 40s, 60s, 70s
Cold brew:
- Quantity: 8 g of tea per 1000 ml of water
- Preparation: Place the tea leaves in water at room temperature, let them sit for 15 minutes, and then refrigerate for 8 hours. Strain the drink and drink within 24-48 hours.
Serving tip: If desired, you can additionally decorate the finished tea with fresh mint leaves, slices of lemon, orange or other fruit of your choice.
