EN
A black tea (hong cha) from the Chang Xing factory, made from selected autumn 2025 material. It is a blend of fresh leaves and buds from large, tall-trunked trees in one of the tea gardens of the Mengsong region in Yunnan. The name "Qiao Mu" points to material from tall-trunked trees.
The tea's special feature is its final sun-drying, which gave it softness, delicacy and refinement. It is pressed into a small 100 g cake with moderately soft pressing; broken apart, the leaf is clean, with no admixtures.
Characteristics
- Type: black tea (hong cha), Yunnan
- Producer: Chang Xing factory
- Region: Mengsong, Yunnan
- Harvest: autumn 2025
- Shape: 100 g cake, moderately soft pressing
- Flavor: clean, juicy, silky, slightly sweet
Aroma and Taste
Dry leaf. Soft, pleasant, slightly sweet and spicy, with shades of dried fruit, honey and berries.
Infusion. A balanced, noble and rounded bouquet: dried fruit, honey, berries, flowers and spices. The flavor is harmonious and silky.
Aftertaste. Warm, delicate, light and long.
Why You'll Love It
A classic Yunnan black tea for unhurried, cozy tea sessions. It is pleasantly warming, gently energizing, and refreshes the senses. A good fit for cool evenings and for those who love soft black teas with dried-fruit and honey notes.
How to Brew
Gongfu brewing:
- Teaware: porous clay for black teas, or porcelain
- Water: 90–95 °C
- Ratio: 4–5 g per 100 ml of water
- Short infusions of 10–15 s, then add 5–10 s each time
- The tea holds its flavor for 6–8 infusions
Western-style brewing:
- Porcelain or glass teapot: 4–5 g per 500 ml of water at 90–95 °C
- Warm the teapot with boiling water, add the tea, pour in the water and cover with the lid
- Steep for 4–6 min and pour into cups
Storage
Store the tea in a dry, cool place in a tightly closed container, away from direct light and foreign odors.