The He Family’s Most Popular Tea. This cool autumn season harvest black tea is packed with flavor and aromatics, fully oxidized and roasted to achieve the iconic malty, chocolatey, honeyed Laoshan Black flavor.
The He Family’s Laoshan Black has become their most famous tea, earning them features in the US and Chinese news media for their innovative work. This tea is fed by Laoshan’s famously sweet mountain spring water and oxidized traditionally for three days before finishing to bring out rich chocolate notes. This year's spring was particularly cool with its start a full two weeks later than usual. Rich, full bodied and satisfying, Laoshan Black has become our benchmark for all other black teas.
Mr He uses meticulous black tea loose leaf finishing techniques to twist and curl these beautiful buds, using traditional sun-oxidation to make a rich and deeply complex black tea. The result is Lashan’s most mineral-forward and complex black tea to date. This tea is fed by mountain spring water, picked by hand, and cultivated sustainably using traditional chemical-free farming techniques including growing rows of soybean between rows of tea to restore nitrates to the soil. The finished tea picks up the rocky minerality of the soil, and careful low temperature roasting brings out deep brown sugar sweetness.
Li Xiangxi works with her brother and cousins in the Wuyi Ecological Preserve to harvest this propagated-from-seed Xiaozhong varietal leaf and process it using traditional heap oxidization techniques and curling to bring out the tea’s natural complexity. Grown on a hillside in a ravine that collects a pocket of natural mist all morning, the tea buds slowly, yielding an incredibly sweet brew. The tea picks up mineral texture from the rocky volcanic soil and the natural spring water running through the Li Family’s plot. Deeper complexity comes from the natural genetic variation of allowing their Xiaozhong tea to grow from seed instead of cuttings, creating a rich multi-layered taste experience.
This is the first time the Dongsa Cooperative has blended their hand fired Yunnan Golden Buds black tea with wild tea flowers foraged from ancient tea trees. The rich, malty, spice flavor that classic wok-firing brings this black tea is a beautiful contrast that brings out the tea flowers’ spice and sweetness. The tea is picked from trees in the Ailao National Forest between 100 and up to a thousand years old, fired in tiny batches and oxidized in the Yunnan Sun to bring out intense complexity. Pressing the tea in a cake helps the tea flowers come together with the tea and prepares the cake for long term aging.