Black Phoenix

Description

Black Phoenix (鳳凰紅茶, Fèng Huáng Hóng Chá, "Phoenix Red Tea") — And Exquisite Red Tea

Made from a combination of oolong breeds from the Phoenix Mountains normally kept separate and used to make dān cōng 單樅 ("single bush") oolong, where each variety is a distinct genotype. A specific process of oxidizing and roasting of this tea gives it a rich, sweet cacao fragrance, the depth offset with a light, sweet hint of lychee and honey. A luxurious and indulgent red tea.  

Origin & Craftsmanship

• Naturally sourced from Phoenix Mountains of Guangdong, China
• Masterfully crafted by Lin Yaobin, a Chao-An based tea farmer and tea master
• Fully oxidized late-spring leaves are roasted to create hóng chá 紅茶 (“red tea”)

Flavor Profile

• Sweet & Bold – Deep cacao fragrance offset with the light sweetness of honey and lychee
• Smooth & Pleasant – A full-bodied, velvety mouthfeel
• Long-Lasting – Retains bold flavors for up to 10 steeps 

Brewing Instructions

• Water Temperature: 190-212 (85C-100 C)
• Steep Time: 5-10s
• Tea-to-Water Ratio: 5g/150ml
• Best Brewed In: Gai Wan or small teapot for multiple steeps

Papa's Notes: 

Reminiscent of tropical fruit like mango, dates, carob, molasses. A combination of many flavors that work very well together. Smooth, pleasing flavor. Easy to drink at any part of the day.

Notes from West China:

The skillful blending, oxidizing, and roasting of this tea gives it a rich, sweet cacao fragrance, with a hint of lychee and honey, a velvety mouthfeel and brilliant crimson liquor.