incl. vat/tax
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Black Honey — Spring 2025
Harvested in mid-March from old-assamica varietals grown at 1300–1350m in Ning’er, Simao (Yunnan), this tea brews a golden liquor with a deep honeyed aroma. It’s made from a 1-leaf to 1-bud pick, using a varietal long grown in the area and known for its thick body and vivid sweetness.
The flavour opens with ripe fruit and floral notes — honeycomb, dried cherry, and orchid blossom — before settling into malt chocolate, burnt sugar, and a soft tobacco depth. Smooth and full-bodied, with a viscous mouthfeel and lingering finish.
Tastes like
Honeycomb, Dried Cherry, Orchid Blossom(Top);
Malt Chocolate, Burnt Sugar, Soft Tobacco(Base);
Brewing
5g tea / 100ml water / 90–95°C
Steep for 30–45 sec. Re-steep several times. Adjust to taste.
In the cup
Black Honey contains naturally occurring caffeine along with tea polyphenols and trace amino acids. During oxidation, some amino acids such as L-theanine are reduced compared to white tea, which gives red tea a firmer, more direct lift.
The energy feels steady and warming rather than sharp.
A good morning tea, or when you want something grounding and full-bodied.
Size:
35g
How to brew
Our favourite way to brew tea. Use a gaiwan or small teapot and steep the leaves for around 30-45 seconds. Re-steep several times, adjusting the time as you go. Each infusion will bring out something slightly different from the leaves.
For a larger pot or a single longer brew, use around 1g of tea per 100ml of water. Steep for 3-5 minutes, then strain. Increase the leaf or brewing time if you prefer a stronger cup.
The simplest way to brew. Add the leaves directly to your mug, fill with hot water and start drinking once the leaves have opened and begun to settle. When you're around two-thirds of the way through, top up with more hot water and keep going.
