Centuries ago, this tea was reserved for the privileged Chinese. Traditionally it was buried in the soil to develop the desired taste. Nobody would have thought that this would develop into an industrial scale production, not to mention an organic version. Thanks to special techniques and the high demand, this is now possible. We have selected a well-established quality which is remarkable due to its dark-brown leaf and a strong, spicy and earthy taste. Depending on the brewing time and proportion of the tea leaves, an infusion with an earthy, woody flavor and a darkly red-brown cup is the result.
The principal growing regions in Yunnan are located at altitudes of 3,900 to 6,600 feet (1,200 to 2,000 m) and have annual average temperatures of between 53–73°F (12–23 °C). Here, high-grade, black and green qualities are produced. The very high proportion of large, golden leaf tips gives the full sweet, spicy taste and malty, soft aftertaste to the Yunnan Imperial. Our Yunnan Imperial is an excellent top quality tea. The large leaf is dark, matte green and contains many bronze-colored tips, leading to a strong and dark infusion.
Pu-Erh or Pu-er teas are teas whose leaves after fermentation are re-hydrated, to enable a further fermentation; they are called post-fermented teas. Traditionally, after production, these teas called Sheng Pu Erhs were stored in cool cellars or pressed and wrapped either in bamboo leaves or in special paper and then dug in the ground for up to 50 years. Our quality belongs to the Sh(o)u Pu Erhs and is the most popular and best-sold worldwide. The aging process takes place directly at the estate facility thanks to huge ventilators that regulate temperature and humidity. When this tea reaches your cup it is not older than 1 year. The dark to light brown Sinensis leaf develops a strong, spicy and earthy taste and - depending on the drawing time - an earthy and woody flavor. The infusion has a dark red color.
The tea industry has come to be Rwanda’s most important economic sector and one of its largest employers. More than 90 % of the production is exported. The Rukeri estate was founded by Europeans almost 50 years ago and produces 3,000 t of orthodox tea per year. In order to keep the leaves from breaking, they are moved only minimally during the withering process. Our quality has a long, wiry, brownish leaf and its taste is slightly spicy with a pleasant citrus note. The brightly shining cup releases a spicy, fresh aroma.
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.
Next
No more pages to load