The Black Dragon Red Tea arrives from Taiwan and a specific cultivar of Camellia is used for its production. In fact, it is a hybrid between two different botanical varieties: the Jin Xuan cultivar, which is native to the island and very widespread, and the Ruan Zhi cultivar, more commonly called "Soft" and of Chinese origin. It is not strange that such meticulous cultivar selection is carried out in Taiwan: the island remained under Japanese rule from 1895 to 1945, suffering its obvious influences even in terms of tea production (with respect to which we know that the Land of the Rising Sun is much more technical and precise than what is done in China).
Another characteristic of this cultivar, and one of the main reasons why it was developed, is the resistance of its leaves to shocks and changes in temperature: this makes it possible to grow it even at lower altitudes than other local varieties, which require, for optimal growth, to be at high altitudes where there is a milder and more breezy climate useful for preserving the delicacy of the product.
At the level of flavors, Black Dragon red tea, thanks to the care received in the oxidation process, presents an intense hint of malt in the opening, which goes well with the more fruity notes that emerge later. Slightly sour notes typical of currants and red fruits are also perceived, leading to a still slightly unripe banana finish that lingers in the aftertaste.
Location of origin
China, Yunnan
Production
After harvesting, the leaves of Black Dragon red tea are left to wither in the sun for a certain amount of time, at the producer's discretion, before moving on to the folding stage. The leaves are then folded and rolled so that the juices inside are stirred and the oxidation process can begin. Once the leaf reaches its typical brown color, the remaining moisture is removed with the last processing step: drying. After a few days of resting, the tea is ready to be consumed.
Preparation
We strongly recommend infusing Black Dragon red tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 150 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 90°C, a first infusion of 15 seconds can be made, and after that, keeping the water at the same temperature, the time can be increased each time by 5 seconds from the previous infusion (15 - 20 - 25 ...)
This tea has a longevity of about 6 infusions.
For a classic preparation according to the Western style, we recommend 3 grams of leaves (about 1 ½ teaspoons) in a 200 ml cup with water at 90°C for an infusion time of 2 1/2 minutes.
The tea can be filtered for ease when tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.
It is recommended to be stored in a cool and dry place away from direct sunlight.
