Hei Tiao Zi (Black Stripe)
Sheng Puer Cake 200g 2016
Smooth flavor and high floral-fruity aroma, made from high-altitude forest grown tea plants that have a few purple leaves with green veins and stems when young, harvested before leaves fade to green. An affordable example of high-altitude and highly approachable sheng puer tea with an unusual colorful flourish.
5 in stock
- Tea Origin
- Bai Ying Shan, Ling Cang area Yunnan Province
- Tea Bush
- Hei Tiao Zi
- Picking Standard
- 1 bud with 1 or 2 leaves
This sheng puer tea cake was pressed using only leaves from Bai Ying Mountain is in western Yunnan beside the Lan Cang (aka Mekong) River. The average elevation of tea gardens on Bai Ying Mountain is around 2800 meters; this is the highest known elevation in Yunnan for groups of tea trees to prosper in. The oldest trees in this area are approximately 100 old but there is much variation in both the age and variety of tea plants here.
Tea producers often remark that sheng puer produced from high elevation areas has more sweetness and complexity in flavor and aroma. This is because tea plants grown at a high elevation are strongly affected by the daily shifts from higher to lower temperature between day and night. Research has shown that plants grown at high altitudes will produce additional catechins and amino acids, perhaps to aid in a bush’s survival under the harsh climate conditions. These secondary metabolites translate into rich and interesting flavors in a processed tea. Black stripe is an excellent example of how the high-mountain growing conditions can translate into the final flavor of sheng puer.
The young leaves of many tea plants on Bai Ying Shan have a purple hue but will become greener as they grow. The tea for this cake was picked in mid-March while the leaves still had a hint of purple. Because of this purple coloring, the dried leaves are noticeably darker than those from other trees – earning this tea the name “Black Stripe.”
This tea’s leaves have gone through the stages of traditional processing for sheng puer: beginning with plucking, then frying upon a hot wok, and rolling or kneading into their proper “stripe” shape. The worked leaves are then laid out across bamboo trays in thin layers, rather than piles, and are left to dry under direct sunshine. In the heat of sunlight, the leaves will wither, turning them into mao cha (made but not fully finished tea) after a few days.
No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.
Hei Tiao Zi (Black Stripe) 2016 brewing guidelines
Weight per piece: 200 grams
How to store: Store in a dark, well ventilated area with less than 70% humidity. Less than 25 degrees C or 77 degrees F. Store in the paper or fabric, not plastic. Keep away from odors and fragrances.
How to infuse: Any cup, pot, or gaiwan made of porcelain, glass, yixing clay, iron, or other material will work.
1st infusion — Loosen and gently break off about 5 grams of tea from the brick for approx. 12 ounces water. Use boiling water to infuse for 5 minutes.
2nd infusion — Boiling water, infuse for 2 minutes
3rd infusion — Boiling water, infuse for 3 minutes
4th to 7th infusion — Boiling water, infuse for 5 minutes
Infusions: at least 7 times