Three Cultivar Red

Our Three Cultivar Red is a unique blend of three varieties from Wuyi Shan and Fujian Province. In a world defined by tradition and age-old crafting methods, this tea is a rare innovation. The tea maker who created it is amongst a small group experimenting with new cultivars and crafting styles to create wonderful and delicious teas that buck tradition.

The leaves for this tea were harvested mid-May. It consists of leaves of two aromatic cultivars typically reserved for Wuyi Oolongs: Huang Guan Yin and Jin Guan Yin. These teas were then blended with a small leaf cultivar typically used to make green tea. Together, they were withered, oxidized and roasted to create one of the most unique flavor profiles we’ve come across in recent memory.

There is no astringency or bitterness to this tea. Instead, it is one of the sweetest black teas we’ve tasted, with the brightness of green apple and muskiness of ripe cantaloupe. This aroma is noticeable from first to last brew, and remains on the upper palate after every sip.

Brewing Guide

This is the tea we recommend for someone who likes sweetness and fruitiness but is new to Chinese tea brewing, which is to say you can brew with boiling water, leave Three Cultivar Red unattended and the result will still be delicious. That said, we suggest a bit more rigor.

For a gaiwan or small tea pot, use 3.5 grams of tea leaves, brewed at 205 degrees Give the tea an initial 1 second rinse, then proceed to steep for 2 minutes. Steep the second infusion for 1 minute 45 seconds. For subsequent brews, increase steep time in 30 second increments.

Three Cultivar Red is wonderful in a tea bowl.