Lychee Black Tea
Taste: Lychee, Caramel, Barley
Serving: Each bag (3.9 oz) makes around 50 to 70 cups of tea, depending on your taste preference.
In ancient China, fresh lychees were rushed by horse across mountains, just to bring a smile to the emperor’s beloved. Because of their short season and fragility, lychees became symbols of rare care and deep affection. That was the spirit we wanted to capture. We didn’t use extracts or syrup, only real lychee fruit. It took months of quiet trials to get it right, adjusting moisture, heat curves, and resting time. The result is a black tea that carries the natural sweetness of lychee without overpowering the leaf. Clean, soft, and unexpected, like a gift you weren’t sure would arrive.
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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.
