We couldn’t resist this fantastic Wild Purple Bud Hong Cha from Dehong! You’ve probably noticed we at Čaj Chai are big fans of the natural wild-occurring purple bud varietal that can be found in Yunnan, China and parts Vietnam. You may have tried our excellent Purple Bud Puerh, Purple Moonlight White or some of the fantastic Purple Leaf Hong Cha we’ve been offering from Dehong, Fenqing and Yongde. This tea is very different, and just as remarkable, its appearance is more reminiscent of the Purple Bud Puerh White Tea we offer but oxidized to produce a hong cha.
The buds were picked in the early spring from wild Camellia Assamica Dehongensis varietal trees. The wild buds are tough, so they were wilted longer than usual (2 days) to soften them and release the special tannins that make this tea so surprising. This isn’t an ordinary tea by any means and brewing must be done with utmost attention because it’s quite easy to overbrew this tea due to its potency. This tea has lots of patience, I don’t know if you could really “finish” it, 10… 20 steepings… you decide! If you don’t have a lot of time it would be a good idea to use half the amount of leaves you normally would use to brew this tea and you probably still won’t “finish” it because it truly is a force of nature!
You’ll find the infusion simultaneously strong and gentle, sweet and pungent with floral, fruity and typical puerh camphor notes. Don’t miss this one, it’s delicious, limited and rare!
Origin: Dehong, Yunnan, China
Harvest: March, 2018
Color of liquor: bright tangerine
Aroma: sugarcane, root veggies, camphor, sweet potato
Flavor: bright, bitter, astringent, potent, citric, eucalyptus, medicinal, sweet
Temperature: 100º c
Steeping Time: 15sec; 15sec; 30 sec; 45sec; 1min; 1min; 1,5min…