Spotlight: Bai Lin Kung Fu

by on Friday, February 1, 2013 12:00:00 PM

The technique for making black Tea (Red Tea) originated in Wuyi Mountains of the Fujian Province. In the 14th century as part of his plan to consolidate power, emperor Zhu Yuanzhang ordered that all tea bricks be destroyed. As this was the primary source of income for Wuyi tea farmers, they had to come up with a different method for making tea. Over the next 150 years, through trial and error, they came up with black (red) tea, which was also some of the first tea to be exported to the western world.

Today, most of the finest black teas in the world are still produced in Fujian. They are typically much lighter and sweeter than black teas from other regions in China or other countries such as India, Kenya, or Argentina. One such tea that we produce on our farm is Bai Lin Kung Fu, which is made from a picking of 1 bud and 2 leaves. Typically these leaves are picked in mid and late spring when they are bigger and more aromatic. Then the leaves are then almost completely oxidized/fermented to darken the leaves and enhance the flavor. If done with high quality leaves and by someone with great skills, it produces a sweet, slightly malty, and very clean cup of black tea. Stop by and try some of ours today!

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