Red Dragon Black Tea (Jiuqu Hongmei)

SUMMARY Type: Red (black) Tea Origin: Longjing Village, Xihu, Hangzhou, Zhejiang Province, China Producer: Shentu Miaoying Lemon myrtle, citrus, light malt A fresh, aromatic black tea crafted from the same heirloom cultivar traditionally used for the famous Longjing green tea (Qunti Zhong). For Longjing green tea, producers often say the ideal drinking window is within three months of production. The prized early-spring harvest demands great care in both production and distribution, with growers focused on getting those delicate green teas made and sold at their peak freshness. But once the spring rush is over, tea producers turn their attention to something equally rewarding and interesting: Hong cha or, black teas. Hong cha like this one here. Less time-sensitive but every bit as layered and complex, Red Dragon (AKA Jiuqu Hongmei) offers a different expression of the same leaf. TASTING NOTES A light and refreshing black tea that has a light malty flavour with a rich sugarcane sweetness, delicate floral notes and hints of citrus. PREPARATION Teapot steep 5g per 300ml of water 90 degrees Celsius 2mins per infusion (up to 3 infusions) Gong-Fu style (preferred method) 5g per 60 – 100ml of water 90 degrees Celsius 10 secs per infusion* (up to 6 infusions) *First infusion is a quick 3 – 5 sec rinse and isn't drunk. Cold Brew 5g per 500ml of water Cold water 8hrs in the fridge STORAGE Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.