2023 Dark Roast Ban Tian Yao
2023 Dark Roast Ban Tian Yao
Crafted By the Li Family
- DATE OF PICKINGSpring 2023
- Wuyishan Ecological PreserveWuyishan, Fujian
- ELEVATION600 METERS
- Ban Tian YaoTea Varietal
After a 24 hour withering and oxidizing process, this tea was hand-fired over another 16 hours, rested, and re-fired five times, then allowed to rest a full month before release. Why does Mr. Li choose to invest so much hand labor into this tea? The weather for this Ban Tian Yao harvest came together so perfectly with the inherent fruity flavors of the varietal that he was confident that he could coax out deep spiced complexity to complement the fruity notes for a true reserve offering. The result is spectacular - a powerful and commanding tea.
- savory - chocolate caramel
- spice - cinnamon, clove
- fruit - raspberry jam
- floral - rose, vanilla
- texture - deep, dark, rich
the Li Family also recommends
- 2023 Big Red RobeLi Xiangxi's family grows this tea within the Wuyishan Ecological Preserve, hand picking every leaf and delicately roasting this tea in bamboo baskets over charcoal embers to bring out the natural minerality of the region. Li Xiangxi's eldest brother oversees the family's oolong teas, and believes strongly in standing against the modern trend to over-roast and cover the natural flavor of the tea. This makes the family's Big Red Robe unique among its peers. While Big Red Robe is named after five original bushes that still stand today in Wuyishan, modern Big Red Robe is made from Qidan varietal, which is known for its tremendous balance, and deep warmth. It is truly the archetypal tea of the region, and the place to start your exploration of Wuyi Oolongs as a grounding point of reference. The LI Family’s Big Red Robe consistently wins gold medals at Wuyi tea competitions.
- 2009 Aged Fo Shou Wuyi Oolong
In 2009 the LI Family decided to set aside a fraction of their reserve-level Fo Shou Wuyi Oolong, and instead of high-firing it to remove all moisture, they allowed it to ferment with natural moisture, essentially making their own shu pu'er. This tea was still finished with yaoqing technique, making it absolutely an oolong, but with all the depth of shu pu'er. Note, this is not similar to standard aged oolong because of the unique moisture conditions. It has aged deep, dark, and foresty- a totally new hybrid style we are excited to share!
- 2023 Chun Lan Wuyi OolongThis extremely limited offering is crafted from the Chun Lan varietal, rarely seen outside of Wuyishan. It was originally selected by Li Xiangxi as a reserve tea to share with our CSA-style tea club members. Hand-fired Chun Lan combines all the big orchid flavor of Qilan with incense spice and cooling yun. The "Yun" sensation in this tea builds with each infusion over time. After several steepings, this Yun begins to dominate as a lingering physical sensation that strengthens the growing mineral texture and flavor.
'The hand-firing uses natural rising heat. It comes up directly and causes caramelization and molecular change… At Wuyi University, they did a collaborative exchange experiment on this. When we use wood fire, it can chemically change the tea. It can oxidize the particles in the tea leaf. So hand-firing and machine baking (or electric firing) yield different flavors. That is the thing about hand-firing. It is an oxidative process. It can chemically change the tea’s composition through oxidation of sugars.'
oz.use 208° watersteep 20 secondsresteep many times
add 10 sec. each infusion
Gongfu7 g.6 ozuse 208° watersteep 5 seconds
add 3 sec. per steepingenjoy many steepings
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy