Smooth and well balanced, the natural chocolate and malt in He Family's innovative black makes this our most popular tea . . .
NOTE: This is the last of the Autumn 2013 Harvest. Just 6 pounds available, only while supplies last.
Mr. and Mrs. He of Laoshan Village are gaining quite an international reputation for their Laosahn Black, from profiles in the Heavy Table, to Serious Eats.
The He family tea fields in Laoshan Village, autumn 2012
Mr. He is very proud of perfecting this new kind of tea, insisting on the strictest standards of chemical-free farming, hand picking, and careful processing. While most black teas are batch-oxidized over an hour, the He Family’s Laoshan Black is spread out and allowed to roast and oxidize in the sun for three full days before being finished. This brings out the thick and creamy notes and full body.
The wet leaf of this Autumn Harvest Laoshan Black has a beautifully addictive aroma of salted caramel and fresh baked brownies. The complexity of the aroma follows through beautifully in the early steepings with caramel chocolate candy flavor, a perfect balance of sweet, slaty and savory. Later infusions yield more dark juicy fruit flavors, especially raspberry. The famous Laoshan malty quality comes through in the aftertaste to complement the chocolate.
This autumn growing season was excellent, making teas from Laoshan even more potent than usual. Stock up and enjoy our most popular tea.
Gift Tin Packaging example below
Date of Picking:October 2013
Location of Picking:Ocean-facing slope of Laoshan Mountain in Laoshan Village, Shandong Province He Family Farm 15-20 acre plot fed by the mountain spring running down from the rock face of Laoshan.
What Was Picked:Young leaf material with buds wilted in bamboo baskets, fully oxidized over three days, dried over a carefully tended wood fire and curled.
Quantity Acquired:50 lbs
Sourcing Agent(s):David Duckler, after spending months in Laoshan Village on a tea research grant.
Verdant Tea Founder, David Duckler, Brewing Laoshan Black
Western Brewing: Use 4g of tea (1T) in 6-8oz of fresh-boiled (205°F) filtered or spring water. Steep for 30 seconds in a brew basket or equivalent. Enjoy many infusions. Add 10-15 seconds with each steeping, or to taste
Gongfu Brewing: Use 5g of leaves for a medium gaiwan or yixing pot. Heat the gaiwan or pot with boiling water and pour out. Add leaves, rinse leaves with boiling water for less than a second. Use this steeping to heat cups and pour over yixing. Steep each round for 2-3 seconds, increasing time by 3 seconds each steeping after the third steeping. Enjoy at least 15 infusions.
Iced Tea (Cold Brewing)
Use about 4 grams of tea for every 12oz of water. Combine with room temperature water in a covered vessel and refrigerate for 8-12 hours. Enjoy!
Iced Tea (Flash Chilled)
Use 1TB (5 grams) of tea in a 6-8oz vessel. Steep for 1 minute with filtered boiled water. Fill a martini shaker (or equivalent) with ice, then add brewed tea and shake until well-chilled (usually 10-30 seconds). Pour out through martini-shaker top over fresh ice in a new glass and serve.
Meet the He Family
"Meet the He Family, producing from Laoshan Village some of the world's most innovative tea...Making Laoshan Black Tea with the He Family
"Learn, step-by-step, about what goes into making every pound of this hand-picked tea with the He Family...Organic and Fair Trade in the World of High End Teas
"Big plantations have been able to buy up family plots on edges of what is considered the best growing region, but farmers lucky enough to own a piece of Lion's Peak in Dragonwell are not going to give it up. Because of this, the best tea in the world comes from very small farms...