This Keemun Black Aster is also known as the classic fermented tea or Black tea, not the same black tea in the West (which is called red tea in China). It is a highly aged and the most oxidised variety among all other tea categories, such as white, yellow, green, and oolong teas.
This Black Aster gives an unexpectedly mellow, golden-red liquor that instantly aromatises the nose and leaves a rounded, malty, and pleasantly nutty flavour on the tongue. It’s a very easy-going black tea that will suit most taste palettes, especially for those who are trying to cut out milk or sugar, or both, from their teas. This China Black Aster will make the best transition star!
Packed with the character and health benefits of a black tea, yet stimulates the senses and quenches through the body without the full astringency of other pungent varieties.
Tasting Details
Specification
How to Brew
- Use one teaspoon of leaves (roughly 3g) for each person you are brewing tea for.
- Boil your water and let it cool for 30 seconds, it should be around 97 degrees (100-degree water will scorch the tea)
- Steep for 2-3 minutes according to taste.
- Reuse the leaves a further 3 times, by simply adding more hot water.
