Whole large leaves of Camellia sinensis from tea trees over 500 years old. Fermented 80–85%
Mountain Black Tea
Uncommonly rich, broad, smooth, and sweet.
Mountain Black Tea by Earthwise Beauty advocates for replacing coffee with a healthy alternative: caffeinated tea. So they began their search for a higher-caffeine, traditionally handcrafted black tea. Some of the world's top black teas come from the Yunnan province in China.
Chinese teas can be made from tea trees that are cultivated or wild, and each approach has its advantages and a different impact on the flavor. They were very intrigued when their Chinese tea purveyor presented a Yunnan black tea that is made solely from tea leaves collected from ancient wild trees all growing on one mountain, the Jingmai. The trees are said to be at least 500 years old.
This single-origin approach produces a tea that is truly unique, based on the microclimate on that mountain, and on the traditional processing technique of the region. It is a whole leaf tea made from large, mature leaves. The Jingmai tea's flavor is exceptionally rich and malty. It is wonderful when brewed strong and served with milk and honey, or can be brewed weaker and still make for a delicious beverage.
The ingredients that make a difference
How to use it
Morning & Night
Measure out ½ to 2 tablespoons of tea leaves (4 to 5 grams per 12 fl. oz/354 ml of water) and place inside a teapot, tea mug, or French press. Brew using filtered, freshly boiled water (the ideal brewing temperature for this tea is 195 degrees F/90 degrees C). Steep, covered, for 1 to 3 minutes only (experiment), then strain. Add a sweetener of choice and milk, if desired.
The same tea leaves may be brewed up to five times, for the flavor and antioxidants (subsequent brews contain much less caffeine than the first brew). Add one extra minute to the second brew, and one more extra minute to the third brew,
"Add some steamed nut milk for a creamy finish."