OLD BUSH RED TEA

BLACK TEA · CHINA

Taste tags:
Caramel · Sweet · Woody

How to brew
Gaiwan · 7 g / 150 ml · 90°C · 5–10 sec · 6–8 steeps

Origin
China · Fujian · Wuyi Mountains
Around 500 m · 40-year-old bushes

Factsheet
Black tea · Meizhan & Shui Xian · handpicked · fully oxidized

HOW THE TEA TASTES

Old Bush Red Tea

A smooth and full-bodied black tea with warm caramel sweetness and mature woody depth. The texture is rounded and mellow, with subtle fruit notes and a persistent sweet finish.

The liquor is bright red.

Main taste notes:
Caramel · Sweet · Woody

Intensity:
4 of 5 · rich and mellow

For the taste diagram:
Vegetal — 1/5
Floral — 2/5
Sweet — 5/5
Roasty — 3/5
Spicy — 2/5
Fruity — 3/5
Wood / earthy — 4/5

HOW TO BREW IT

Use 7 g per 150 ml at 90°C. Start with 5–10 seconds and gradually extend subsequent infusions.

AMOUNT OF TEA
7 g per 150 ml

TEMPERATURE
90°C

FIRST STEEP
10–15 sec

Western style

Use 3–4 g per 300 ml at 90°C. Steep for 3–4 minutes.

WHERE IT COMES FROM

Wuyi Mountains, Fujian, China

This black tea is produced from approximately 40-year-old Meizhan and Shui Xian bushes growing at around 500 meters on the southern foothills of the Wuyi Mountains.

Leaves are handpicked in April and May and processed through withering, rolling, full oxidation, drying and refinement.

Tags:
📍 Wuyi Mountains · Fujian
⛰️ Around 500 m
🌳 40-year-old bushes
🌿 Meizhan · Shui Xian
🤲 Handpicked

FACTSHEET

TYPE
Black tea · fully oxidized

GOOD FOR
Morning · Afternoon · Cold weather

HARVEST
April–May

CULTIVARS
Meizhan · Shui Xian

ORIGIN
Wuyi Mountains · Fujian · China · around 500 m

INTENSITY
4 of 5 · rich and mellow

BREWING
7 g / 150 ml · 90°C · 5–10 sec

STEEPS
6–8

Old Bush Red Tea from Wuyi Mountains

Old Bush Red Tea is produced from 40-year-old Meizhan and Shuixian tea bushes in the southern foothills of the Wuyi Mountains, Fujian Province. The tea is cultivated at an altitude of 500 meters in from 2006 year certified sustainable agriculture tea gardens that are part of a 4000-acre estate managed by the producer.

Harvested in April and May, this tea is hand-picked, focusing on two or three leaves per sprout. The leaves undergo a traditional black tea processing method, including withering, oxidation, rolling, fermentation, drying, and refinement. The result is a tea with tightly rolled leaves and a robust appearance.

When brewed, this tea yields a bright red liquor with a sweet and mellow flavor, characterized by notes of caramel and a rich, full-bodied texture. The unique processing reduces polyphenols by over 90%, creating the distinctive red hue and smooth taste associated with black tea.

For brewing, use a white porcelain gaiwan and boiling water (100°C). Steep the tea for 10–15 seconds for the first infusion, gradually increasing the time for subsequent brews. This tea is durable and can be infused 6–8 times, with its flavor evolving over multiple brews.