Bvumbwe Handmade Treasure

Grown high on Thyolo Mountain in the Shire Highlands of Malawi, our Bvumbwe Handmade Treasure is lovingly crafted by hand so as to preserve the long, sturdy leaves and their complex flavors. This is a more lightly oxidized tea when compared to other black teas, resulting in a softer, smoother liquor with a subtle, sweet fragrance. The dry leaf evokes the shape of the horn of the rare nyala antelope accented in a Maravi gold color. (“Maravi” is the name of the tribe that inhabited the region covering Malawi, Mozambique and Zambia from the 16th to 19th centuries. The word means “fire flames.” ) The brewed cup has the aroma of sweet orange blossom and honey with the taste of orangette, the Belgian orange sweet dipped in dark chocolate, and a hint of maltiness. To achieve the right flavor profile Bvumbwe Handmade Treasure is only plucked the day after a period of abundant sunshine. The profile expresses a true “high grown” character.

Bvumbwe Handmade Treasure is crafted from the Bvumbwe cultivar, a Superior cultivar bred by the Tea Research Foundation of Central Africa in Mulanje, Malawi. These Superior Cultivars are bred for drought tolerance, cup characteristics and health benefits. They have been shown to have higher levels of theanine, antioxidants and catechins than teas from other origins. Also, the growing conditions in Malawi are known to favor higher production of the gallated catechins.

Ingredients: Artisan black tea
Origin: Satemwa Estate, Malawi

Brewing Instructions

Water Temperature: Just off the Boil (205 degrees)
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1-2 Tbl.(3-5 grams)
Steep Time: 1-3 minutes
Number of Infusions: 2-3

When measuring it is best to weigh your tea. (I use a small pocket scale. We have a few or you can get good inexpensive scales at Old Will Knotts) Measuring volume with a teaspoon or tablespoon is not accurate because whole leaf teas take up much more space than broken, graded teas.

We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their “magic.” However, leaving the tea leaves in the water will result in an over-infused, bitter (or at best, unpleasant) tea. If you want a stronger cup of tea increase the amount of leaf rather than the steeping time. If you don’t have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.

While many black teas are frequently served with milk & sugar, we strongly recommend NOT doing so with this excellent tea! In doing so you will miss out on the subtle nuances that make this such a wonderful tea!