In tea production, these leaves are normally used to raise the prices of average grade Pu’er fermented teas by adding some colour into the cakes – it often does not do much good to the taste, as these red leaves turn bitter, giving these teas an astringency that Chinese medicine says to be healthy for blood circulation, but not considered to be fine in taste.
Our producer has found a way to use these red leaves to make a mild black tea – and it is truly amazing. The anthocyanin gives a very distinct dry fruit fragrance to the tea that can be found again in the aftertaste, while the base and top notes are mild, warm and well-balanced.
Our 2019 Red Leaf Black is a beautiful and very special tea rarity that is only available in limited amounts.
By the way: try it as a cold brew, it’s amazing! 10g per liter of cold water, 1 to 5 days in the fridge – it only gets better!