EN
Bandun Qiao Mu Kao Hong is a black tea from Yunnan Province, from the village of Bandun. It is made from the leaf of large, tall-trunk trees (qiao mu). The raw material was picked in a high-mountain garden on Da Xue Shan mountain at an altitude of about 1,500 meters.
The "kao hong" in the name refers to a high-temperature final drying in an oven, which adds special depth to the aroma and flavor. The result is a distinctive, memorable tea with a recognizable character.
Characteristics
- Type: black tea (hong cha), kao hong
- Region: Yunnan, Bandun village, Da Xue Shan garden
- Altitude: about 1,500 m
- Raw material: leaves from large tall-trunk trees (qiao mu)
- Leaf: medium-sized, many juicy buds, tight twist
Aroma and Taste
Dry leaf: a soft, deep aroma with nuances of flowers, honey, pastry, spices, fruit and wood.
Infusion: clean, juicy and balanced: spicy-honeyed, woody, berry and fruity, with shades of caramel and dried fruit. The taste is rounded and smooth, with pleasant sweetness and a piquant astringency.
Aftertaste: warm and long, with an interesting development.
Why You'll Love It
A warm, lightly sweet and expressive black tea for those who love the aromas of pastry and spices. Warming, it is well suited to cold evenings.
How to Brew
Gongfu brewing (porous clay ware or thick-walled porcelain):
- 3–4 g of tea per 100 ml of water
- water at 90–95 °C
- short infusions of 5–15 s, then add 5–10 s each time
- the flavor holds through 7–8 infusions
Western-style brewing (porcelain or glass teapot):
- 7–9 g of tea per 1 l of water
- water at 90–95 °C; warm the teapot with boiling water and cover with the lid
- steep for 3–5 min and pour into cups
Storage
Store in a tightly closed container in a dry place free of foreign odors, away from light.