Alishan High Mountain Black Tea (Black Tea)

Sourced from Mr. Wang, a 3rd generational farmer in the Chiayi, Alishan region, famous for owning one of the highest peak in the mountain region of Alishan at 1300m. His tea journey started when his grandfather purchased the land from the native Taiwanese tribe, and made a pivot from selling fruits to planting tea trees.

Black teas are fully oxidized 95% - 100%, hence the darker color compared to Oolong teas. This strong oxidation leads to a distinct taste compared to light oxidation teas. Black teas often have honey, caramel or smokey notes.

Gong-Fu : 1:15 tea to water ratio using boiling water. First steep 50-60 seconds. Consecutive steeps increase by 10-15 seconds. Good for 3-4 steeps.

Mug / French Press: 1:35 tea to water ratio. Brew 4 minutes. Consecutive brews increase by 30-60 seconds. Good for 3-4 steeps.