Red • Red Jade | Baked Sweet Potato, Molasses

Farmer's Note

I had been producing tea in Fujian province for over two decades. As my experience grew so did my mental fatigue. I finally decided to uproot myself and move to Meizhou, Guangdong province, to start over, building an organic tea garden and factory. I had to learn to work with different terroir (that is, the environmental factors that affect a crop) and a different cultivar than what I was familiar with; this challenge re-kindled my passion and curiosity about biodiversity-focused tea farming. I felt rejuvenated, conducting many more experiments with tea making. Though the cultivar white leaf dan cong is normally used to produce wulong, I let the dried leaves reach 100% enzymic browning to create this Red Jade black tea. The result is a beautiful red tea with a robust floral aroma. Enjoy!

Steeping Instruction

Water temperature
212 F

Amount of tea
4 g

Water volume
12 oz

Time
30 sec initial steeping time + 20 sec additional time increment for more than 1 steeping

Number of steep
5