The Wise Tea Master Lao Cha was meditating in Yunnan's lush forests one early autumn day.
With each breath in, the scent of ripe plums and apricots would whoosh through.
With each breath out, a pine needle would fall off the trees around him.
When Lao Cha finished his morning meditation, he set to work on the tea farms, bringing his new inspiration with him. Thus, Song Zhen Black Tea was born.
Deep in the mountains of Yunnan, China's southern province, very close to the tri-border area where China, Laos, and Vietnam meet, tea masters at Niuluohe Tea Factory (牛洛河茶厂) roll needle-thin strands of tea leaves. The name "Pine Needle" Black Tea comes from the delicate shape of the tea leaves, which resembles long, thin pine needles.
In China, Hong Cha (translated as "Red Tea" and what we call "Black Tea" in the West) has a history of over 400 years, but this tea is relatively new, just shy of 100 years old. This tea is categorized as Dian Hong, meaning "Red Tea from Yunnan." It's a craft tea that gained popularity in the early 20th century after becoming a favorite with the Queen of England. With its gentle, sweet flavor profile, Yunnan tea quickly gained a royal following over the more robust profiles of Indian Black Tea.
Pay attention to the leaves – the iconic golden hues of Yunnan Black Tea, covered in fuzz, a sign of quality, and the young age of the leaves. At first sight, you might really think that these are pine needles that fell to the ground in autumn, making it a genuinely timely tea that farmers finish processing just in time for fall.
The flavor profile of this tea is light and aromatic, making it an ideal brew for those new to Chinese Black Tea. On the first sip, the liquor is sweet and slightly sour, with bright notes of apricot. The taste and aroma transform with each subsequent infusion: sugared vanilla and fragrant roasted coffee beans come into play. Then comes a long-lasting, mouth-watering, and malty finish. Take a whiff of your gongfu set afterward, and you'll get notes of sappy autumn prunes.
Brewing guidelines:
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195℉ / 90℃
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1 g per 70-100 ml
3-5 min -
1 g per 20 ml5 sec + 5 sec for each subsequent infusion
Lovely subtle nose, sweet with slight honey fruit. Lingering pleasant slightly malt aftertaste. Multiple infusions were consistent. Never bitter or astringent. I'll come back to this one again for sure.
This is one of the fist red teas I’ve tried in a long time and it’s delicious. Very refreshing and delicate, tasting an smelling of light chocolate with a crispy dry wood taste. Earthy but not in the way a puer is earthy. If the latter is dark, wet mud then this red is a dry and arid soil. There’s a sweetness to it that you really have to work to unlock but it’s so worth it to do.
The first time I brewed this, I used the normal amount of tea and time/temperature and found the flavor confusing in the sense that it was so different than other black teas. I made a pot at half strength and was then able to identify the flavors and aromas more accurately. This tea is in a category by itself!
there’s something familiar
musky and ancient
someplace I’ve been before
but can’t quite place my finger
on it
but I want it
to stay awhile,
receive my smile
aroma perhaps chocolatey, powdered cocoa
note of nanking cherry
inviting the whole room
to be merry
yet mysterious
layers lurking there
comfort–
silken long underwear
on a cold winter’s eve
sweet and sour malt
golden qi with red around the edges
every sip dances
with the flickering flames
inside my woodstove
sways in swirling winds
along treetops outside
warm, sweet, happy, giddy
huigan builds
deep in languid copper-tone liquid
take me back to Yunnan
leave me there
if you must
I will build a bed
of pine needles
sleep under stars
sip this tea
pray to immortals
(bow)
This is easily a fantastic tea that can drunk daily. I love it. And I highly recommend it. It has a very smooth and enjoyable taste.