Amber River Black Tea — Craftfolio
Taste: Longan, Orchid, Apricot
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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Amber River Black Tea — Craftfolio
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Amber River Black Tea — CraftfolioCHA 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.
From our founder — Joey Zhou
I first heard about Master Chen from one of my closest friends, who studied tea science with him at Fujian Agriculture and Forestry University. They were classmates who chose to stay in a field that demands patience, discipline and a lifetime of quiet dedication. What touched me most was not only Chen’s devotion to Tan Yang Gong Fu black tea, but also the deep respect he still holds for his master. Today, Master Chen is a leading force in developing new planting techniques in his region, yet he continues to return to his teacher for guidance, carrying the same humility he had as a young apprentice.
There is a saying in China: “A teacher for one day is a father for life.” In Master Chen’s story, I truly felt this wisdom. What passes from teacher to student is not just skill. It is a way of honoring the tea, honoring the land, and striving toward perfection even when an easier path is always available.
