Characteristics: brown twisted curl (dry leaf); dark amber color (tea liquid); whole leaf without stem (brewed leaf)
Tea cultivar: Four Season (Sijichun)
Grower/Farmer: San-Wo Chang
Tea Farm Location: Renai Township, Nantou County, Taiwan
Tea Farm Elevation: 4265 ft/1300 m
Harvest Date: April 16, 2015 (hand plucked)
Tasting Note: Delicate, unique fruity and honey flavor
Steeping Tip: 1.5 teaspoons of tea for 6 oz of FILTERED hot water (190° - 200° F), 1st steeping (4 minutes), re-steeping 3 times
Honey black tea uses a green leaf insect named Jacobiasca Formosana to suck on the tea plant before the leaves are harvested and oxidized. This results in the unique fruity and honey flavor. [Further info: tea production area and elevation across Taiwan]
Tea-making process: hand-plucked fresh leaves - indoor withering - twist rolling- oxidization - drying - roasting - manual removal of stems without leaves - packaging. (Note: Stems aren't removed until the end because the aroma they contain helps to increase aroma of the tea. No flavoring or fragrance is added or blending of any sort during the whole process. The tea's aroma and flavor results in the interaction between the soil, climate, tea cultivar, eco-system in and around the tea plantation.) [Further info: tea-making processes]
Storage: to best preserve the tea's nutrients and taste, please use a dry, air-tight, light-blocking food storage container and avoid place the container in a humid, hot and sunlit area.
An unconventional way to quickly brew a day-worth of tea (i.e. 2 liters) in one go, this store owner Cecilia would recommend checking out her YouTube video "Quick tutorial for easy preparation of loose-leaf tea." Be sure to double the amount of twist-rolled tea like Yun Honey Black tea to produce the similar strength.