Tea Cellar Co.

2011 Premium dark aged tea

100 g

$49.95

Tea Cellar Co.

2011 Premium dark aged tea

100 g

$49.95

Intensely earthy, fresh with a lick of floral sweetness, this tea is broken down fresh to order. Perfect for your unique daily ritual.

Grown in China’s central southwest region, it is home to China’s 2,000-year-old tea orchards. This black tea is slightly aged since 2011. The leaves were handpicked, aged loose before pressing into tea bricks. The fermentation intensifies the taste and flavour characters.

Tasting notes: robust, fresh forest, earthy, a floral sweet aftertaste.

 

  • Hubei
  • How to make tea
  • Reviews

Our tea masters travel thousands of miles across the globe, sampling teas from different regions, terroir, age of tea orchard and vintage in search of the purist single-estate, small batch dark teas. Each batch has unique favours. Our prestige dark tea collection is curated from the following regions in China.

 

Hubei, a dark tea region, China on a map

Hubei

The Premium dark aged tea is from China’s central southwest region, home to the world’s 2,000 years old tea orchards. This region has a long history of tea and tea culture. Home to the birthplace of Lu Yu, the world’s first tea master, the Sage of Tea for his contribution to Chinese tea culture. He was also the author of the monumental book, the Classic of Tea.Tea plantation in Hubei, China

A hidden gem yet to be discovered, this region produces excellent teas and arguably keener value than Dragonwell or Huangshan Mao Feng. It is an extremely mountainous region with very rugged terrain, and not surprisingly is quite rural by comparison to other parts of the province. The land here is heavily forested and known for rich soils high in selenium. As a result of both history and the high selenium content of its soils, Hubei produces a number of unique teas. 

How to make tea in four steps
We recommend using traditional Gaiwan teaware to enjoy the subtle changes in flavours over multiple infusions. To learn more about out brewing technique, visit How to brew