Red tea Black dragon

The Black Dragon red tea is a match between two different cultivar of camelia, between China and Taiwan, which gives, quikly, a robust and productive plant. The harvested leaves, when infused, can express fruity flavors with the classic malted note due to the total oxidation of the product.




The black dragon is a red tea coming from a specific cultivar grown in Taiwan. This particularly selected varietal of plants, in fact, it's an hybrid between two cultivars: the Jin Xuan which is originally from Taiwan, and the Ruan Zhi well known as "Soft" and originated in China. It's not uncommon to find a kind of so well selected camelia in Taiwan because we don't have to forget the Japanese technic influences on the island production style which differs a lot from the more manifactural style diffused in China.

A part from the cultivar origins this varietal was selected because of its thick and resistant leaves which result very useful for allow the farmers who can grow these plants at low altitude without being to much afraid of temperature changes damage on the product.

Talking about flavors this tea, because of the care used during the oxidation process, show immediately a delicate malty taste in a rich body infuse. In the aftertaste this infuse leave in the mouth sweet flavors of berries banana and in the end an herbal touch.

Place of origin



After the harvest  leaves wither under the sunlight for a certain period of time depending on the tea master wisdom before going through a bending phase. The leaves are pressed and rolled to mix the vegetal juices in their and so cause the beginning of the oxidation process. When the leaves obtain the typical dark brown color the last humidity is dried out and after some days the tea is ready to be consumed.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 95°C water you can go with a first infusion of 15 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (15 – 20 - 25 ...)

These leaves could be steep about 6 times.

To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 95°C water for a steeping time of one minute and a half.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    5,5g-100ml / 20-30-40... sec / 6 infusions

  • Mug

    1,5g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine middle


  • Origin: China

  • Taste: Malted/fruity

  • Instants: Drink


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