Amber River Black Tea — Craftfolio
Taste: Hazelnut, Caramel, Chocolate
Serving: Features 8 individually sealed bags. Each canister makes 25–30 cups of tea.
In fine black tea, the final precision lies in sifting. Leaves are separated by thickness, length and weight through a series of hand movements such as shaking, circling, lifting and tossing. Each motion has a purpose to remove light flakes, broken stems and uneven pieces while keeping the shape intact. The goal is even brewing and a smooth, consistent taste. To an untrained eye it looks simple, but in skilled hands it is a rhythm learned over years where every sift shapes the character of the tea.
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CHA PROFILE
Boil water to 200–212°F (93–100°C).
Add 1 bag for every 10 oz (300 ml) of water.
Let it steep for 3 minute. (Adjust time based on your taste.)
Strain the tea leaves.
Enjoy your perfect cup — and re-steep up to 3 times.
Add 1 bag for every 10 oz (300 ml) of cold or room-temperature water.
Cover and refrigerate for 4–6 hours (overnight works best).
Strain the tea leaves.
Serve chilled and savor the clean, refreshing taste.
The same leaves can be re-steeped twice more — just add fresh water and refrigerate a little longer for a lighter, smoother flavor.
FUAN, FUJIAN, CHINA
Region: Northern part of Fujian Province, China
Elevation: 1350 m
Wuyishan is the birthplace of black tea. Characterized by its rich biodiversity and unique microclimate, its rocky terrain and favorable climate create ideal conditions for cultivating premium oolong and black teas.
