Ancient Arbor Black Tea

Ancient Arbor Black Tea

8g (1 pouch)
$5.02
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Ancient Arbor Black Tea
  • Ancient Arbor Black Tea
  • Ancient Arbor Black Tea
  • Ancient Arbor Black Tea
  • Ancient Arbor Black Tea
Ancient Arbor Black Tea

Ancient Arbor Black Tea

$5.02
Details

Bulang Mountain • Spring Harvest • Wild Honey Aroma

Crafted from ancient tree spring leaves grown in the forests of Bulang Mountain, this black tea transforms the bold, untamed character of Bulang into a refined and expressive cup.

The dry leaves are thick and well-twisted, with subtle golden tips woven throughout.

Flavor & Texture

Bright yet smooth on the palate.
Full-bodied and rounded, with a rich sweetness that feels generous but never heavy.

A lingering fragrance remains along the teeth and cheeks for over 30 minutes, revealing its depth sip after sip. The tea endures more than 10 infusions while maintaining clarity and structure.

Aroma Profile

Honeyed at its core,
layered with a distinct mountain resonance — wild, expansive, and quietly powerful.

Liquor

Dense and lustrous.
A persistent golden ring forms along the rim of the cup, reflecting its concentration and strength.
Brewing Guide

What You’ll Need

  • 5-8g Ancient Arbor Black Tea
  • 100–150ml Gaiwan or small teapot
  • ~90°C / ~194°F water
  • Fairness Cup (optional)
  • Teacups

1. Warm the Teaware

Pour boiling water(212°F) into the gaiwan and cups to warm them.

Discard the water.

Warming enhances aroma and stabilizes brewing temperature.

2. Add the Tea

Add 5–7 grams of Raw Pu-erh into the warmed gaiwan.

Gently place the lid on top and let it rest for ~30 seconds.

The warmth of the vessel will begin to awaken the leaves.

3. Aroma Appreciation

Lift the lid and bring it close to your nose.

Take a slow breath.

4. First Brew(No need to rinse)

Pour the ~194°F water gently along the inner wall of the gaiwan, allowing it to flow down rather than directly hitting the leaves.

Steep for 10–15 seconds, then pour out completely.

5. Subsequent Infusions

Continue pouring along the wall of the gaiwan.

From the second infusion, add hot water and decant immediately.

When the flavor begins to soften, increase each infusion by 5 seconds.

Example rhythm:

  • 2nd–5th: immediate pour
  • 6th: 5 seconds
  • 7th: 10 seconds
  • 8th: 15 seconds
    …and so on.

This Ancient Arbor Black Tea can be steeped 10+ times.
Shipping

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