Honey Black Tea
Taste: Smoky, Honey, Malty
Serving: Each bag (3.9 oz) makes around 50 to 70 cups of tea, depending on your taste preference.
In the misty village of Wuyishan, people once burned Masson pine, to keep their tea dry during the damp seasons. What began as a simple solution turned into a quiet discovery: the smoke, combined with just the right level of fermentation, brought out a natural sweetness, like honey and roasted yam. Since then, the practice has endured. And each time you breathe in the scent of this tea, it’s as if you can still hear the soft crackle of firewood, echoing through the old wooden houses of the mountain.
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Boil water to 200–212°F (93–100°C).
Add 1 tablespoon (≈3g) of loose-leaf tea 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 tablespoon (≈3g) of loose-leaf tea 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 once more — just add fresh water and refrigerate a little longer for a lighter, smoother flavor.
WUYISHAN, 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.
