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Sourced By Wang Yanxin

Wang Yanxin is a fierce advocate for small family farming, working with her farmer friends to develop entirely new kinds of tea and help them establish cooperatives

Tasting Profile

  • VERY SAVORY – toasted malt, maple, milk cocoa
  • FRUITY – citrus
  • A LITTLE FLORAL – honey
  • A LITTLE SPICY – crisp
DATE OF PICKINGSpring 2017
Laoshan VillageShandong Province
ELEVATIONsea level
Xinyang 10Tea Varietal

This is the fifth harvest of a unique new kind of tea that Wang Yanxin invented combining the best chocolatey notes of Laoshan Black with the crisp texture and honey aftertaste you'd find in southern black teas like Jin Jun Mei. Fresh young Xinyang Maojian leaves are traditionally oxidized over three days and hand finished in Laoshan Village as a black tea. This collaborative tea continues to prove that the world of tea is still young with room for innovation everywhere.

This innovative tea is a unique example of a tea picked in one region and finished in another. This tea is picked in Henan by a farmer famous for their Xingyang Maojian. Because the Chinese market demands only the very first picking for the downy Xingyang Maojian, second harvests, which are more full-bodied are often left unpicked. Wang Yanxin is working with the farm to get second harvests picked and rushed to Laoshan where she finishes the tea using woks and tumblers designed for Laoshan Black. The full oxidation and deep roast bring out a rich malty flavor with the body of an English Breakfast, but the sweetness and nuance of a classic Chinese black tea.

Steeping Instructions

Western

4 g.6-8
oz.
use 205° watersteep 20 secondsresteep many times
add 10 sec. each infusion

Gongfu

5 g.6  oz.use 205° watersteep 8 seconds
add 4 sec. per steeping
enjoy many steepings

Iced/Cold

4 g.12
 oz.
use room temp. waterrefrigerate overnight
(8 to 12 hours)
add ice & enjoy

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