No Products in the Cart
Lancang Black Tea originates from Lancang County, Yunnan Province, an area known for its rich biodiversity and ideal growing conditions. Located along the Lancang River basin at an altitude of 1600 meters, this region benefits from its mineral-rich soil, warm climate, and ample rainfall, which together nurture the Yunnan Da Ye Zhong tea variety.
Hand-picked between March 20 and May 30 each year, the tea is made from one bud and three leaves. Its traditional production process includes withering, rolling, fermentation, and sun-drying, ensuring the leaves retain their natural qualities and complex flavors.
The tea brews into a deep red infusion with a smooth, full-bodied texture. It offers a balanced flavor profile, with a slight sweetness complemented by a hint of astringency that fades into a lingering aftertaste. The aroma is rich and inviting, with notes of dried fruit and honey. Over multiple infusions, the tea maintains its vibrant color and robust taste.
For brewing, use 7 grams of tea per 150ml gaiwan or teapot. Brew with water at 85–95°C. The first infusion should steep for 15 seconds, with subsequent brews extending steeping time incrementally.
Rich in polyphenols, amino acids, vitamins, and antioxidants, Lancang Black Tea supports digestion, boosts energy, and provides antioxidant benefits. Proper storage in a sealed bag or special tea caddy is recommended to preserve its freshness and aroma.
