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Orthodox qualities from Africa have become exceptional rarities. The export business today is predominated by CTC teas and only the highland tea estate Kaproret, Saramek and Chemase are still cultivating hybrids of Chinese bushes. The demand largely exceeds the small yields, but thanks to longstanding business relationships, we have been able to secure the best qualities from the second plucking period. Due to their striking golden-brown leaf tips, their shining orange-colored cup and the strong, slightly flowery flavor, these are often mistaken for Chinese Yunnan teas.
The Hualien district located at the eastern coast of Taiwan is home of this specialty: Honey Black. It is mainly produced during the summer months when the young leaves are nibbled at by small grasshoppers, which leads the leaves to stop their growth and to curl. At the same time, the salivary juice of the grasshoppers initiates a reaction with the plant juices, yielding a slightly honey-like flavor. The result is responsible for the name as well as the wonderful taste. A very well-worked leaf with longish, dark brown leaves and some copper-colored tips, slightly curled. The strong, bronze-colored, shining cup unfolds a scent reminiscent of Oolong teas. The floral notes with a hint of honey and some malty aromas will pamper your taste buds.
This specialty from organic cultivation comes from the northern Province of Chiang Rai. Ancient trees surround the tea fields and constant rainfalls as well as warm temperatures offer the best preconditions for the cultivation of this rarity. The freshly plucked leaves are spread under an outside roof to wither and start to ferment for approx. 18 hours. Then, the tea is rolled and fermented for another 4-5 hours. After the drying, the “Hong Cha” can finally demonstrate its exceptional shape: a very nicely formed, long twisted and ebony-colored leaf. The infusion has a fruity, caramel-like bouquet with a cup that shines in amber tones. Very aromatic with a subtle sweetness and hints of honey on the palate.