The processing method in making true Long Jing Huang Pao has been lost for nearly 300 years now. It was only recently " re - invented " and the fundamental processing method is said to follow the lost art. The details remain a secret with the company who produces this tea. What we know is that the processing method is similar to making cooked Pu - erh. It goes through 100 days of post fermentation, but unlike Pu - erh, it is not done under a high humidity environment. Long Jing Huang Pao is probably China ' s first dried, post - fermentation tea. It can be stored for a lenghty period of time, and may even benefit with some aging.
The taste is nothing like Long Jing ( Green tea ) at all. This tea carries the character of Black tea together with the smooth mouthfeel of a good Pu - erh tea. The taste is complex indeed and has a light hint of fruity - sour. Good for multiple infusions.
we supply 150grm of our finest tea - its 6oz. so you can brew more than 30cups of finest select tea!
