Old Tree red (black) tea
The old tree red tea can claim an origine of excellence because he is made by leaves harvested from tree with around 40 years old located in Taiwan. On the island the avarage age of the plants is lower then the Chinese's avarage so 40 years are quite significant on the resulting production. This tea, in fact, gives an infuse with a particular sweetness.
This red tea from Taiwan gives us the chance to talk about the origin of this kind of tea on the island which has a quite short history. This tea in fact was made of a cultivar originated in the Assam region of India which was imported in the country at the beginning of 60' where the farmars were working on creating a cultivar for red and white teas in the island. The result of these experiments was the creation of an hybrid cultivar obtained by crossing the assimaca varietal with a local varietal of camelia and this achievement was called ruby#18. This red tea form Taiwan coming from a plantation of 40 years old is like a progenitor of this recent hybrid Taiwanese cultivar and it shows clearly the encounter of Indians flavors with the ones developed by the skilled process used in China by the farmers who came in the island years ago. Because if the trees age and the cure used for maintaining this plantation we can have a very flavorful infuse which show a slight woody taste before revealing its great sweet flavor. The sensation on the palate is like the one you can get from a really sweet and viscous food like honey or caramel.
Place of origin
After the harvest the 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. In this case the tea leaves are exposed to a progressive increase of temperature during the oxidation phase and, after the leaf has reached its typical dark brown color, the last humidity is dried out. 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 4,5 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 90°C water you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (10 – 15 - 20 ...)
These leaves could be steep about 7 times.
To prepare the tea in the western style we suggest 1,5 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.
4,5g-100ml / 10-15-20... sec / 7 infusions
1,5g-150ml / 90... sec / 2 infusions
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