A layered and balanced blend tempered by rare floral, stone and plump fruit characters. The wild leaves are tendered in early spring, unravelling a bold yet refined perfume. Buds are gathered from ancient trees native to the mountainous range of Lincang.
Plump, Stewed Stone Fruits, Sweet
Premium Single Origin Black Tea
Gluten Free, Dairy Free, Vegan
Referred to as ‘Red tea’ in China, a description of the colour of the liquid. In contrast, the English term ‘black tea’ refers to the colour of the oxidized leaves. Black tea is considered to be fully oxidised, although there is still a range of oxidation possible in manufacturing black tea.
To produce black tea, the tea is rolled and left to rest (typically for a period of 2 - 2.5 hours) in a warm damp environment to promote oxidation. Heat is applied to the tea once the desired level of oxidation has been accomplished.
Learn how to make Wild Ancient to perfection.
Watch our guided video which provides suggestions & best practice or alternatively, read our detailed step by step.
Select your brewing vessel and preheat with hot water. Obtain quality water and fill your kettle, setting it to 87°.
Weigh 2.5g of Wild Ancient, ensuring you add the leaves first, before following with water.
Pour & Time
Upon pouring, set your timer to ensure you steep 1 ⅚ mins.
After the timing is finished, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer.
Your tea should have a strong aroma reflecting it’s flavour. Serve optionally with tray and appropriate teaware.
Having the right equipment is the foundation to making a good brew. We've accumulated a collection which will compliment your serve & ensure you experience full flavours.