Produced at the Holy Men Ding Mountain, at the heart of one of the most ancients tea gardens dating back to 200BC, our Black Gold tea has a unique strong malty flavour with floral and sweet undertones. The leaves are picked during the pre-Qing Ming period late in February when only the finest of black teas could be produced
Brewing Guide
Pour 80°C water over 3g of tea leaves per cup and infuse for 3 minutes. The leaves can be reinfused up to 2 times
