Natural black tea produced from wuyuan northeast township 600-800 metres high mountain old tea tree, morning and evening temperature difference significantly, slow growth, rich content material, subtropical monsoon climate, warm and humid all the year round, broad-leaved forests more miscellaneous trees and flowers, rainfall abundant, annual average precipitation 2000mm, large tea garden back shade, vegetation coverage rate up to 82%, mostly mountain hills red and yellow loam, soil layer is deep, high content of organic matter.

Natural black tea finished inner quality

Shape	Tight and thin, straight, dark and moist colour
Aroma	Honey aroma is obvious, stro and long lasting
Soup colour	Amber, clear and bright.
Taste	Sweet and smooth
Water content	5% (national standard 7%)
Leaf base	Plump, soft, reddish leaf colour.

Natural black tea process

Fresh leaves - withering - kneading - fermentation - drying
Fermentation: Dynamic fermentation, full contact with the air, more uniform fermentation, more pronounced aroma; kneading destroys the cell walls of the leaves, kneading out the tea juice, so that the tea juice is fully exposed to the air, more conducive to the fermentation, refined by the masters of 30 years of experience in the tea-making business.

Brewing method

Tea and water ratio - recommended 1:22 ,water temperature- 95 to 100degrees. Soup time - the first punch 5-8 seconds, after the punch that soup, when the flavour becomes light, appropriate delay in the soup time tea soup flavour is better, the soup quality is clear smooth and smooth.

Storage Method

Regular room temperature sealed storage can be appropriate. As it is a fully fermented tea, natural black tea is usually stored for one or two years and then further converted into dried fruit aroma, the taste becomes more mellow and sweet. Aged (three years) tea has a particularly mellow and sweet flavour.