Revolutionary new black tea picked in Henan and finished in Laoshan Village with creamy sweet potato, chocolate and honey . . .
In 2012, we were pleased to offer the very first experimental harvest of this incredible, innovative tea from Wang Yanxin. Her first experiment yielded a completely new kind of black tea that combined the best chocolatey notes of Laoshan Black with the crisp texture and honey aftertaste of Jin Jun Mei. Last Spring, Wang Yanxin and her friends in Xinyang and Laoshan outdid themselves with the newest harvest, and we’re honored and privileged to bring in Yu Lu Yan Cha for the 2014 Autumn Season.
Wang Yanxin brewing her Yu Lu Yan Cha (no sound)
Fresh young Xinyang Maojian leaves are traditionally oxidized over three days and hand roasted in Laoshan Village as a black tea. The Spring harvest of this ingenious tea finds the perfect balance of chocolate notes, honey, and silky smooth texture. Closest to a fine Jin Jun Mei in profile, this collaborative tea continues to prove that the world of tea is still young with room for innovation everywhere.
The aroma evokes deep roasted sweet potato, apples and light vegetal notes. The first sips immediately evoke maple syrup and sugar cookies. The delicious dessert flavor is perfectly balanced with crisp, almost Darjeeling-like vegetal black tea flavor, followed by a vanilla aftertaste.
The name Yu Lu Yan Cha Black comes from the ancient names of Henan and Shandong province. Yu is Henan, and Lu is Shandong. To commemorate this landmark cooperative tea producing effort, Yu Lu is added to the tea name. Yan is the first part of Wang Yanxin’s name, honoring her innovation in creating this new tea.
This tea met with such great success last season, Wang Yanxin was able to partner with her friends in Henan for a much larger Spring edition. We are pleased to offer the entire 100 pound Spring harvest from Wang Yanxin, and pleased to finance the experiment through buying up the results.
Gift Tin Packaging example below
Date of Picking:Autumn 2014
Location of Picking:Xinyang, Henan Province
What Was Picked:Xingyang Maojian green tea leaf, fully oxidized and roasted in Laoshan Village as a black tea.
Quantity Acquired:Wang Yanxin sent us the full 100 pound batch of this tea.
Sourcing Agent(s):Wang Yanxin had the fresh Xingyang leaves delivered from a good farmer friend and roasted them herself.
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.