Introduction: Black Peony is a handcrafted black tea representing an old artform of hand-tied teas.
Hunan
Hunan is located in the middle reaches of the Yangtze River and south of Lake Dongting (hence, its name meaning ‘South of the lake’). The well known attractions in Hunan include Changsha - main city, Dongting - a famous lake, Yueyang - historical tower and Mt. Hengshan and Taohua-yuan nature reserve. Hunan is also famous for its spicy food.
Handcrafted Old-Style
In making Black Peony, only long tippy leaves are chosen, then baked in direct sun and gently bruised by twisting hand movements. The bruising facilitates ‘oxidization’ whereby, the leaf starts to change color from green to dark. Old style handcrafting includes tying the leaves with a thread and shaping it into a rosette. A light baking is performed to complete the process. When infused the leaves blossom into the shape of a flower resembling a Peony.
Season
Although the Black Peony can be made at several times in the year, Black teas from Hunan are at their best in the summer. Black Peony is a very hardy tea and keeps well over the months.
Brewing Suggestions
Display teas are designed to be pleasing to the eye as well as to the palette. As such, we recommend using a clear glass teapot, wineglass, or white porcelain gaiwan so that the leaf can be seen as it infuses and blossoms.
Place one rosette in a small teapot or drinking vessel and fill with hot water. Slightly hotter water is recommended for the initial infusion to open up the rosette, whereas cooler water is needed in the following infusions to prevent the tea from steeping too fast and acquiring any bitterness. When the rosette has blossomed and sunken to the bottom of the vessel, it is ready to drink. Refill with more hot water when the brew is down to just over the top leaves. Continue with re-infusions to taste (usually 2 to 3 are possible).
