Yixing Black Tea

From the name itself; Yixing Black Tea we know that it is produce in Yixing. Yixing is a county town in the province of Jiangsu, and is renowned for its Yixing clay teapot since the Song dynasty. Yixing Black Tea was the tea brewed in the first Yixing teapots at the beginning of ceramic production. In the olden days this tea is kept in this region only because the local ceramics producers mainly keep it for themselves. Today Yixing Black Tea is well known to almost every part of China.

Taste:
Velvety smooth, soft taste, due to slightly lighter oxidation, of only very small emerging leaf buds

Appearance:
Hand picked as a single emerging bud tip, very fine tea bud

Origin:
Yi Xing Mountain, Jiang Su Province

Brewing Guide:
We recommend using purple clay or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1-2 teaspoons) for every 225 ml of water. Steep tea leaves in hot water at 100°c (212°F) for 1 minute for the first and second brewing. Gradually increase steeping time and water temperature for subsequent brewing. If you like milk with your tea, add 10 to 15 ml of sweetened/plain dairy milk and stir.