Yixing Black Tea

$35.00 /100gram

Features of this Yixing Black Tea

Cultivar: Small Leaf

Origin: Yixing,  Jiangsu, China.

Harvest Season: Early April

 

Appearance: Yixing black tea presents slender, dark leaves with golden tips, unveiling its exceptional quality and craftsmanship.

Aroma: The aroma is a symphony of honeyed maltiness, with delicate hints of dried fruits, enticing the senses.

Taste: A sip reveals a harmonious blend of sweet and malty notes, accompanied by subtle fruity undertones, delivering a smooth and satisfying experience.

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Description

What is Yixing Black Tea?

Introduction

Yixing black tea, also known as “Yixing Hong Cha” in Mandarin Chinese, is a type of black tea that originates from the Yixing region in Jiangsu province, China. It is renowned for its distinctive flavor profile and exceptional quality.
Historical Background and Cultural Significance
The history of Yixing black tea can be traced back several centuries when the Yixing region became known for its exceptional tea production during the Ming Dynasty (1368-1644). The area’s fertile soil, favorable climate, and rich tea-growing traditions laid the foundation for the cultivation of high-quality teas.

Overview of Yixing Black Tea

Origin and Production Region in Yixing, Jiangsu Province, China
Yixing black tea, also known as Yixing hong cha, is a type of Chinese black tea that originates from the region of Yixing in the picturesque Jiangsu province. Nestled along the banks of Taihu Lake and surrounded by rolling hills, this area provides an ideal environment for cultivating high-quality teas.
Yixing is renowned not only for its famous yixing teapots but also for its long-standing history of producing exceptional teas. The unique geographical features of Yixing contribute to the distinct characteristics found in its black tea.
The region’s fertile soil, abundant rainfall, and moderate climate create optimal conditions for tea cultivation. Additionally, the local teaplant varieties cultivated in Yixing have been carefully selected over generations to produce teas with exceptional flavor profiles.

Unique Characteristics and Flavor Profile

Yixing black tea exhibits a remarkable set of characteristics that distinguish it from other types of black teas. One notable feature is the appearance of its leaves – small and tightly rolled with a glossy black color that exudes elegance and craftsmanship. These meticulously processed leaves are visually appealing and demonstrate the level of attention to detail given during production.
Upon steeping, the aroma released by Yixing black tea is captivatingly rich and malty. It often carries nuances reminiscent of dried fruit or even hints of chocolate at times.
This delightful fragrance enhances the overall experience when savoring this exquisite beverage. When it comes to taste, Yixing black tea delivers a smooth and mellow cuppa that tantalizes the palate with its unique flavor profile.
Described by connoisseurs as “sweet potato-like,” this distinct quality adds depth and complexity to each sip while offering a comforting warmth that lingers on the tongue. The balanced blend of flavors results from the careful craftsmanship and expertise employed during its production. Yixing black tea’s unique origin, meticulous production process, captivating appearance, enticing aroma, extraordinary flavor profile, and diverse grades make it a highly sought-after treasure among tea lovers worldwide.

Harvesting the tea leaves

The production process of Yixing black tea begins with the careful and meticulous harvesting of the tea leaves. To ensure the highest quality, specific tea cultivars are selected for black tea production in Yixing. These cultivars are chosen based on their ability to yield leaves that possess the desired characteristics and flavors associated with Yixing black tea.
Once the appropriate cultivars have been selected, attention is then turned to determining the optimal plucking time. This crucial step ensures that the flavors within the leaves develop to their fullest potential.
Experienced farmers and tea masters take into account various factors such as weather patterns, leaf maturity, and environmental conditions when deciding when to pluck. By carefully selecting the ideal time, they ensure that each leaf contains a perfect balance of compounds necessary for producing a rich and flavorful cup of Yixing black tea.

Withering and wilting stage

After harvesting, it is essential to remove excess moisture from the freshly plucked leaves before further processing can begin. This is achieved through a process known as withering or wilting.
The leaves are spread out on bamboo trays in thin layers, allowing air circulation around them. This exposure to air promotes evaporation, which removes excess water content from within the leaves.
During this stage, controlled temperature and humidity conditions are maintained to achieve optimal results. Tea masters carefully monitor these factors to ensure consistent withering across all batches of Yixing black tea being processed.
The duration of wilting varies depending on factors like leaf thickness and moisture content but typically lasts several hours. This controlled wilting process leads to significant changes within the leaves’ chemical composition, setting off enzymatic reactions responsible for initiating oxidation—the crucial step in creating those sought-after flavors and aromas found in Yixing black teas.

Rolling process

Submerge into an ancient art Once the leaves have been sufficiently wilted, they undergo the rolling process, which is a delicate and skilled task. Traditionally, hand-rolling techniques were employed to shape the leaves into tight curls, while more modern production methods may involve machine-rolling.
Regardless of the technique utilized, this step serves multiple purposes in the production of Yixing black tea. The rolling process helps to break down cell walls within the leaves and activates specific enzymes responsible for initiating oxidation.
By carefully manipulating and pressing the leaves, tea makers encourage these enzymatic reactions to begin. The oxidation process is crucial to developing Yixing black tea’s characteristic flavors and deepening its color.
During this stage, tea masters must strike a delicate balance between applying enough pressure to achieve desired results without causing damage to the leaves. The expertise and precision required are what elevate Yixing black tea production into an art form that has been passed down through generations.

Oxidation

Unleashing nature’s transformative power After rolling, the processed leaves enter a controlled oxidation phase where exposure to oxygen plays a pivotal role in determining flavor complexity. During this stage, enzymes react with oxygen present in the air to initiate chemical changes within the leaf structure.
Tea masters closely monitor temperature and humidity levels as they greatly influence how quickly oxidation progresses. Depending on desired outcomes, oxidation can be halted at different points along its spectrum by adjusting these factors accordingly.
This attention to detail ensures that each batch of Yixing black tea acquires its distinctive flavor profile. By allowing natural processes guided by human expertise to take place during oxidation, Yixing black tea attains its unique character—smoothness combined with mellow richness while maintaining a pleasant balance of aroma and taste.

Drying

Preserving perfection through careful transformation The final step in crafting Yixing black tea involves drying or “fixing” the oxidized leaves to halt further enzymatic activity.
Heat is applied to the leaves, either through traditional sun-drying or using mechanical dryers, to remove residual moisture content and arrest oxidation. The application of heat not only halts enzymatic reactions but also helps preserve the desired flavors and aromas developed during earlier stages.
This careful transformation ensures that the intricate characteristics and complexities of Yixing black tea are locked in while enhancing its overall stability and shelf life. Different drying methods can influence the final flavor profile of Yixing black tea.
Sun-drying, for instance, imbues a subtle nuance to the leaves’ taste due to exposure to natural sunlight, while mechanical dryers provide more control over temperature and humidity levels. Through this meticulous process of harvesting, withering, rolling, oxidation, and drying—each stage handled with skillful expertise—an exceptional cup of Yixing black tea is meticulously crafted; a testament to centuries-old traditions preserved within every sip.

Conclusion

In the world of tea, Yixing black tea stands as a testament to the centuries-old tradition and artistry that has been passed down through generations. From its humble origins in Yixing, Jiangsu province, this tea has become a symbol of excellence, coveted for its unique flavor profiles and meticulous production processes. As you embark on your journey to explore the world of Yixing black tea, prepare to be enchanted by its rich history, nuanced flavors, and captivating aromas.
Each variety offers a distinct experience, providing a glimpse into the magnificent tapestry that is Chinese tea culture. Indulging in a cup of Yixing black tea is not merely about quenching one’s thirst; it is an invitation to immerse oneself in a sensory adventure that transcends time and place.
So sit back, savor each sip mindfully, and allow yourself to be transported to a realm where tradition meets innovation and beauty intertwines with flavor. Cheers to the wondrous world of Yixing black tea!

Additional information

Weight0.3 kg
Dimensions16 × 10 × 10 cm