2 oz (57g) makes 60+ cups, 25 cents per cup
Organic White Tea Leaves, Tangerine FlowersName:
Tangerine Blossom Red Tea (Ju Zi Hua Hong Cha)Varietal:
Da Bai, Da Hao
Made from fermented white tea leaves and tangy tangerine blossoms
added towards the end of the fermentation process. A pleasant, citrus
flavor complements the deeper, nutty Red Tea base.
- Luxuriously floral scent, reminiscent of orange groves
- Fleeting citric florality over sweet, nutty red tea base
- Thick texture that holds its own paired with autumn feasts
First and second flush
In early spring, the bud and first leaves of the tea plant are hand-plucked while still tender.
The tangerine flowers used to scent this tea are harvested just before they open, on a dry day in late spring or early summer.
This tea is withered, rolled, and oxidized within a day of harvest. It is then set apart to fix and await scenting while the tangerine trees bud and prepare to blossom.
When the tangerine flowers are just about to open, they must be harvested immediately. The blossoms are heaped into piles in a process called yang hua, which primes and ripens the flowers so that they bloom and peak when mixed with the tea leaves.
The tangerine flowers and the tea are mixed together and left to infuse for one day and night. The mixture is shaken, and the flowers are removed as they float to the top. The tea is then dehydrated in an oven to bring down the moisture content it took from the flowers and is left for at least three days to absorb the tangerine scent deep into the center of the leaf. The tea is infused this way four times, using fresh batches of flowers for each phase.
The Tangerine Blossom Red Tea is finished over fir and fruit tree charcoal at a medium/high temperature. This slow process maintains the integrity of the young leaves, while the nearly odorless flames from the sweet woods impart a clean aroma.
A small portion of the finished tea is mixed again with fresh tangerine flowers, then combined with the full batch just before packing. This final seasoning, called pin hua, adds a lingering complexity to the aroma of the tea without bulking up the finished tea with superfluous flowers.