This Autumn we visited several areas of Lincang, including Feng Qing county. We asked a local friend who has a small family tea garden with 60 to 80 year old tea trees growing naturally to pick and process their tea into a special kind of black tea.
This is the classic recipe of light fermentation black tea that has been produced by the Feng Qing tea factory for decades. It is hand-processed at each stage and isn't rolled by machines so the leaf shape is well preserved and un-broken.
Tea infusion is grassy and slightly sweet taste with a pleasant bitterness and slightly astringent sensation that generally gives a very balanced taste. Strong fleshy leaves and stems with large tea buds allows brew this tea a huge amount of time!
This is expertly fermented black tea was crafted using a wild tree purple leaf varietal from Feng Qing area of Lincang prefecture. This wild tree varietal grows wild in the mountainous areas west Feng Qing township near the Da Si village at an altitude of 2000-2200 meters.
This is a expertly fermented black tea was crafted using a wild tree purple leaf varietal from Dehong prefecture. This wild tree varietal grows wild in the mountainous areas west of Mang Shi town in Dehong.
This Yunnan varietal of Black tea is created from highest grade small bud Feng Qing autumn season tea. This tea is picked when the buds are still young, the tea is then rolled, briefly fermented and then wok-dried by hand. The flavor is among the smoothest of any Black tea I have ever tasted.
"Yi Mei Ren" (彝美人) means literally Yi (Minority) Beauty. This tea is named "Yi Mei Ren" as its made from Wu Liang Mountain material, an area inhabited primarily by Yi Minority people and bears similarity to both and oolong and a black tea in its fragrance and taste.
The aroma of tea is very strong and hints of eucalyptus and sugarcane. The bottom of the cup after drinking hints of dry red wine! The mouth feel is incredibly complex and stimulating with some slight bitterness and astringeny.
Processed with very light oxidization and roasting this Feng Qing area tea has a strong taste with some astringency and a long floral sweet after-taste. This tea will continue to age and develop over the years.
A premium Feng Qing black tea made entirely from first flush spring 2014 tea. Small leaf/bud sets were hand-picked and expertly processed into this classic style of Dian Hong first mastered by the Feng Qing tea factory in 1958.
This has been picked as 1 leaf to 1 bud sets and processed carefully rolling the tea into pellets. Like most Yunnan black teas the tea benefits from short-term aging and develops a malty sweet taste and lovely fragrance with a hint of chocolate and flowers.
from Feng Qing area of Lincang were carefully hand-processed into this lovely tea. The tea brews up a golden yellow clear color with malt and chocolate flavors and aroma. A lovely tea both in taste and appearance!
An expertly fermented black tea made from the famous "Purple Beauty" varietal. Subtle appearance with an expansive taste! Hints of flowers and nectar combined with a deep orange red tea soup makes this tea a very unique experience.
The brewed tea liquor is golden with the slighest golden and reddish hues. The flavor is smooth and sweet! For a stronger cup brew with more leaves or increase steeping time. This is a delightful Yunnan Hong Cha in both appearance and taste.
A traditional process one leaf / one bud ratio black tea from the high mountains of Zhenyuan in Simao prefecture. Lightly wilted the leaves still have a slight greenish color amongst the vivid brown-red color.
High mountain tea grow at 2000 meters on Ai Lao Shan in Zhenyuan area of Simao. Picked and processed only from the first flush of spring this black tea is lightly oxidized and processed similiar to Taiwanese black tea or Wu Yi Rock tea
This exquisite black tea is made from first flush March harvest. Simao area pure bud material. Picked when the tea is still just tender little buds, the tea is processed with great care to produce this lovely rolled Bi Luo Chun Black tea.
The freshly picked tea is wilted and then briefly fried in tropcal Yunnan muscovado style (un-processed) red sugar. The sugar is mixed with water, and used sparily in the frying process of the leaves.
An incredible premium pure bud black tea. Made from the highest quality high altitude material from Ning'Er county of Simao. Only young bud sprouts are picked and then expertly processed into this delicate and textured Imperial grade black tea!