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“A leaf from the Sanxia District of northern Taiwan, this tea is crafted from the same leaves as a Bi Luo Chun green, and picked when the leaf is young. The dry leaf is long, twisty and black with...” Read full tasting note
San Xia Tea is a unique black tea grown in the Sanxia District of northern Taiwan. Crafted with the same leaves as a traditional green Bi Luo Chun tea, the Qing Xin Gan Zi varietal bud leaves are carefully handpicked every 10-14 days to ensure a young tea. Once harvested, they are processed in a traditional style to create a tea liquor with a fragrant aroma and stone fruit notes with a clean taste.
Once steeped, San Xia Tea offers a sweet aromatic amber liquor, at first sip, you will appreciate the floral astringency, stone fruit sweetness, and clean, refreshing body.
Ingredients: Black teaA leaf from the Sanxia District of northern Taiwan, this tea is crafted from the same leaves as a Bi Luo Chun green, and picked when the leaf is young. The dry leaf is long, twisty and black with twinges of maroon and a touch of gold. The dry leaf certainly has a fruity fragrance! And in a blind taste test, I would certainly guess this is a Taiwanese tea. It’s very close in appearance and flavor to Premium Taiwanese Assam. An explosion of lingering mouth feel, very fruity. That lychee again, but also strawberries. A bit of a drying mouth quality. Second steep, it tastes more like a Ruby 18 varietal. The third steep seemed a bit weak and not sure if it was worth a third steep, mostly tasted like a faint Ruby 18. The first steep was definitely the best. Maybe I needed to use lower temps and less steep time in the steeps to recreate that first cup of amazing flavor. It’s odd this tea is VERY similar in flavor to the other black tea from Tealyra I had the other day, the Wen Shan Bao Zhong black.
Steep #1 // 2 teaspoons for a full mug // 22 minutes after boiling // 2 minute steep
Steep #2 // 18 minutes after boiling // 2 min
Steep #3 // just boiled // 4 min
