Fengqing Black Orchid

Spring harvest of black tea from the mountainous region of Fengqing in western Yunnan. Hand-picked and processed, this tea is a blend of several tea cultivars, creating a perfectly balanced and harmonious experience. The leaves are shaped into shiny, regular long needles of a dark brown, metallic sheen and have an intense sweet floral aroma with hints of heavy exotic flowers, poppy seeds, and dried dates. The chestnut brown infusion has a perfectly balanced, delicate, creamy smooth taste full of exotic floral tones, sea buckthorn, and blackcurrant.

How to brew Black Orchid

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 20 seconds and in the following three infusions, you steep the leaves for 30, 40, and 60 seconds, respectively.