A small-leaf varietal, this red tea from Ya’an, Sichuan, isn’t the typical red tea we often drink in Singapore. Small-leaf teas are prized for their delicate, fruity, and complex flavours, in contrast to the larger leaves from Yunnan, which tend to be more robust, rich, and astringent. Sichuan red teas (also known commonly as Mengding black teas) are sometimes compared with the toastier-tasting Qimen black tea of Anhui. With an elegant malty-like aroma, and notes likened to stone fruits (e.g. red dates) or persimmon, gentle honeyed flavours, and a natural mineral sweetness, this tea reveals more depth with each brew. Its body is balanced, its structure refined, and its texture velvety. We like its warm satisfying finish, clear golden-amber liquor, and for its smooth and non-astringent taste, without harsh tannins. We have an exceptionally small and exclusive batch available. Storage: Store in a cool, dark place and ensure it is well-sealed for optimal freshness. Brewing Advice: Use 6g of tea in 150ml of water at 90°C to 95°C, steeping for 15-30 seconds in a Gaiwan style, lasting up to multiple infusions. Each gongfu style serving is carefully packed in individual cans of 6g serving. If enjoying the tea on your own, you can easily split each can into two to three servings and steep for a slightly longer period each time, allowing you to savour the experience over multiple sessions.
