Description
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XiangLuo Black Tea
Tasting Notes
Aroma
Top notes of floral fragrance → Heart of fresh fruit → Base of sweet aftertaste
Taste
Sweet, smooth, and rich, with a lingering sweet aftertaste.
Aftertaste
A long-lasting sweet and mellow sensation that satisfies the palate.
Brewing Guide
Brewing Ratio: 1:35
| Infusion Number | Steeping Time | Tea Soup Characteristics |
|---|---|---|
| 1st Infusion | Immediate pour | Unleashes high-boiling point aromas (rose fragrance) |
| 2nd-3rd Infusions | 5-8 seconds | Peak release of theaflavins (distinct golden ring) |
| From 4th Infusion | Increment by 5 seconds per infusion | Extend to 20 seconds before changing tea leaves |
This brewing guide is designed to help you extract the best flavors from your tea with each infusion, highlighting different characteristics of the tea soup at various steeping times.
Flavor Story
Unveil the unique charm of XiangLuo Black Tea, a premium black tea sourced from Qimen County in Huangshan City, Anhui Province. Renowned for its signature 'XiangLuo aroma,' this tea delivers a sweet and mellow taste profile, enriched with floral, fruity, and honey-like notes. Every sip immerses you in the rich tapestry of Chinese black teas, where the harmonious blend of flavors and aromas creates an unforgettable tea-drinking experience. Indulge in the exquisite taste of XiangLuo Black Tea and elevate your tea time to a delightful journey of sensory exploration.
Geographic Origin
Location: Huangshan City, Anhui Province (29.85°N, 117.72°E)
Climate: Located in the North Subtropical Monsoon Climate Zone, XiangLuo County enjoys a mild and humid climate with distinct seasons. The average annual temperature is around 15.5℃, and the forest coverage rate is as high as 69%, providing an ideal environment for tea cultivation.
Craftsmanship Process
Natural Withering
The tea leaves are left to naturally lose moisture, which enhances their flavor and prepares them for further processing.
Pressure Rolling
The leaves undergo multiple pressings to achieve a cell breakage rate of at least 85%. This causes the cell walls to rupture, releasing polyphenol oxidase that initiates enzymatic oxidation.
Fermentation
In a controlled fermentation chamber, the temperature is varied along a curve. During this stage, catechins are oxidized to produce theaflavins (TF) and thearubigins (TR), while terpenoid compounds undergo isomerization to develop aromatic notes.
Initial Drying
The tea undergoes initial baking, where the Maillard reaction creates a caramel-like fragrance. Esterification reactions further intensify the floral and fruity aromas.
Scientific Craftsmanship
Precision Processing:
- Natural Withering: 18-24hr outdoor withering at 22-25°C (RH 65-70%)
- Triple Rolling: Achieves 85%+ cell rupture rate via alternating pressures (3kg → 5kg → 2kg/cm²)
Enzymatic Alchemy:
- 0-3hr: 25°C → Theaflavins formation (TF ≥1.2%)
- 3-6hr: 28°C → Thearubigins development (TR ≥8.5%)
- 6-8hr: 30°C → Terpene isomerization (linalool ↑37%)
Maillard Mastery:
- 75°C initial drying activates caramelization (furfural compounds ↑22%)
- 65°C slow baking stabilizes floral esters
Multi-Use Scenarios:
- Morning energizer with butter toast
- Afternoon tea paired with dark chocolate
- Base for milk tea (reduces astringency by 40%)
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