Yunnan large-leaf Camellia sinensis var. assamica. Spring-picked (one bud + first leaf) leaves are withered to pliability, hand-rolled into tight spiral “snails,” then fully oxidized and gently fired to deepen aroma and finish the leaf.
BREW GUIDE
Traditional (Gongfu)
5g tea / 100–120 mL gaiwan or small pot
95–100°C water
Steep 10–15 sec to start
Increase by 5–10 sec each infusion
Enjoy 6–10 infusions as the coils slowly unfurl
Simple (Teapot / Mug)
2.5–3 g tea / 240 mL (8 oz)
95–100°C water
Steep 2–3 min
Re-steep 1–2 more times, adding ~1 min each round
Grandpa Style
Add 2–3 g to a mug or glass
Fill with 95°C water
Sip once the leaves begin to open (1–2 min)
Top up with hot water—don’t let it drop below half
When the flavor fades, add a pinch more leaf or start fresh
Tip: If it ever tastes too strong, use slightly cooler water (90–95°C) or shorten the first steep.
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Smooth, honeyed and malt-forward, with cocoa notes and a gentle floral lift. Low astringency; excellent for multiple infusions as the coils slowly unfurl.
Yunnan, China
Black Tea
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