Tea:

Region:

China, Fujian Province

Grade:   

OP (Orange Pekoe)

Manufacture Type:  

Orthodox

Cup Characteristics:

Full bodied with pleasant origin distinct character, reminiscent of a full bodied red wine with a delicious hit of oak pungency.

Infusion:  

Bright and coppery color

Information:

Chingwo County Orange Pekoe is a classic good quality China black tea. The leaf is very well graded displaying uniform leaf size with a little bit of ‘tip’. ‘Tip’ is the tip of the new shoots and during the manufacturing process these tips turn a gold brown. ‘Tippy tea’ is a leading indicator of exceptional quality, selective grading and usually only available in the first few weeks of the new season (New season teas have the most flavor, rarest and most eagerly sought by tea connoisseurs). Chingwo County is sometimes known as ‘Long March Tea’, in that it is a good quality tea that was reasonably affordable by the proletariat.

Chingwo County Orange Pekoe is made from locally grown Daibaicha tea bushes. These bushes are renown for their stout full flavoured and origin distinct taste and wiry leaf appearance. The best way to describe the full flavoured taste is to think of a full bodied red wine with a lovely dry pungent or oaky character.

Chingwo County Orange Pekoe is an excellent self drinking tea, particularly suited for afternoon tea with dainty cucumber sandwiches followed by creamy sweet vanilla cookies. The pungent character of the tea and the delicate repas beg you to consume a second pot of Long March Tea - psst .....if the truth be known: this tea will make you feel totally bourgeoisie.

Brewing Instructions:

Hot Tea Brewing Method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). We recommend milk and/or sugar (if this is to your taste) with this tea.

Iced Tea Brewing Method: (to make 1 liter/quart) : Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.]