Wenzhou Black Tea

30g

€10,80 EUR

Taishun Red Tea, also known as Taishun Hong or Langqiao Hong, is a local black tea from Taishun, Wenzhou — a region with over 1,000 years of tea heritage and more than 400 years of black tea history. Gentle sweetness, honeyed aroma, and clear orange-red liquor define its character.

Tasting Notes:

Honey sweetness • Floral warmth • Smooth body • Lingering sweet finish

€10,80 EUR

Taxes included.

Type:
Black Tea

Cultivar:
Wulongzao (乌龙早) – Early-sprouting cultivar

Region:
Taishun, Wenzhou, Zhejiang, China

History:
Tea culture traced to Tang Dynasty · Black tea since late Ming (≈400 years)

Craft:
8–10h withering · Rolling · 2–5h fermentation · Two-stage drying

Grade:
Regular Daily Drink

Caffeine Level:
Medium

Taishun, known as a land of tea, carries over a millennium of cultivation history. Taishun Red Tea originated in the late Ming Dynasty, historically called “Xi Hong”, produced through traditional steps of withering, rolling, fermentation, and charcoal drying. Today, the craft is recognized as a Municipal Intangible Cultural Heritage.

The main cultivar Wulongzao is harvested multiple times a year, with the finest leaves picked around Pre-Qingming and Mid-Autumn. Leaves undergo 8–10 hours of slow withering, followed by moderate fermentation and two rounds of drying to concentrate sweetness and aroma.

Dry leaves are slender, slightly curled, and dotted with golden tips. Once brewed, the liquor shines clear and orange-red like amber, bright and lively. The aroma rises with natural honey sweetness and light floral notes, while the taste is smooth and rounded with a long, gentle returning sweetness. The finish is memorable — a sweetness that stays on the tongue like warm sunlight.

Gongfu Style
4–5g | 120ml | 90–95°C
1st infusion 8–10s → extend per infusion
5–7 steeps with stable sweetness

Mug / Western Style
2–3g | 250–300ml | 95°C
Steep 2–3 minutes or to preference

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