Black Tea

Chinese red tea is fully oxidized — the leaves are withered, rolled, and allowed to turn dark over several hours before drying. This longer processing creates the malt, honey, and dried-fruit notes that distinguish red tea from green and white, and gives it a body that holds up well to milk, sugar, and re-steeping. Most Chinese reds tolerate five to ten infusions, and the best improve noticeably from the third steep onward.

Our red tea collection is sourced from high-mountain tea gardens in Fujian, where cool, slow-growing conditions produce thicker leaves and a sweeter, less bitter cup than lowland teas. Three specific cultivars and grades make up the current lineup.

Three teas, three profiles:

Jin Jun Mei is the premium grade of bud-only red tea — made from only the early-spring buds, hand-picked and processed in small batches. The infusion is pale gold, and the flavor leans toward honey, sweet potato, and a clean, faintly floral finish. It is the smoothest, most delicate red tea in the lineup, and one of the most expensive Chinese teas by weight. (Available as a current-season spring harvest and a separate reserve grade.)

Jin Mu Dan (“Golden Peony”) is a fuller-bodied cultivar. Made from one bud and one or two leaves rather than buds alone, it shares Jin Jun Mei’s honey-and-flower character but adds a touch of malt and a longer, slightly more structured finish. A more approachable everyday red tea at a fraction of the Jin Jun Mei price.

High-Mountain Xiao Cai Cha is the heirloom small-leaf varietal — the traditional tea plant that has grown in Fujian gardens for centuries, before modern cultivar selection. Slow-grown at altitude, it has a more concentrated, slightly more vegetal cup with stone-fruit notes that distinguish it from both Jin Jun Mei and Jin Mu Dan. The most distinctive character in the collection.

How to brew

Water: 90–95°C (195–205°F). Leaf: 5g per 150ml (gongfu) or 5g per 500ml (western). First steep: 10–15 seconds (gongfu) or 3–5 minutes (western). Add 5–10 seconds per subsequent infusion. These teas tolerate 6–10 infusions easily.

For first-time buyers, Jin Mu Dan offers the most balanced entry point — the Wuyi-style honey-and-flower character without the Jin Jun Mei price. Xiao Cai Cha rewards drinkers who want something more distinctive and less conventional. Jin Jun Mei is the choice for special occasions, gifts, and anyone who has already decided they like Chinese red tea and wants the premium version.Taste the mountain mist.