🍵 Tasting Notes
Floral Honey Aroma: ●●●●●
Mouthfeel Thickness: ●●●●○
Sweetness & Aftertaste: ●●●●●
Aging Potential: ●●●●●
🫖 Teapot / Mug Style
Tea Amount: 1 Whole Ball /500ml
Water temperature: 90°C – 95°C (194°F – 203°F)
First Infusion: 3 – 5 minutes
🍵 Gongfu Style
Tea Amount: 1 Whole Ball /150ml
Water Temperature: 90°C – 95°C (194°F – 203°F)
First Infusion: 5 – 8 seconds
Standard industrial black teas are finished using high-heat wood or electric roasting ovens to rapidly halt oxidation and lock in flavors. Our Premium Sun-Dried Black Tea, traditionally known in Yunnan as Shai Hong, skips the commercial ovens entirely. Instead, after rolling and fermenting, the bold leaves are spread out under 100% natural sunshine to dry slowly. This gentle, primitive craft preserves the active organic plant enzymes within the leaves. It removes any artificial “fired” or smoky tastes, resulting in a tea that is incredibly vibrant, naturally sweet, and exceptionally smooth.
Jingmai Mountain, located in southwestern Pu’er, Yunnan, is an ancient, mist-shrouded tea forest recognized worldwide for its pristine ecosystem and ancient tea trees. The unique geological terroir gives teas from this mountain a highly celebrated, unmistakable “Lanyun” (orchid and wild honey charm). Because our leaves are hand-picked during the first flush of spring—when the plants have accumulated peak nutrient density over the winter—this tea delivers an unmatched sensory experience overflowing with natural forest energy and mineral depth.
When you look into your PineCha bag, you will immediately notice that the loose leaves are remarkably thick, robust, and full-bodied compared to thin, broken mass-market black teas. These fat, whole spring leaves are rich in natural pectins, essential tea oils, and amino acids. This structural integrity means the tea releases its flavors beautifully and slowly. It coats your throat with a luxurious, velvety texture, offers heavy sweetness, and remains completely free of bitterness even when steeped for a long duration.
Yes, this is one of the very few black teas in the world that can be aged like a fine wine or Pu-erh cake! Thanks to the living enzymes left intact by the sun-drying process, this tea will not grow stale over time. If kept in a dry, cool, odor-free environment, its floral top notes will slowly transform into a deeper, richer dried-fruit and dark-honey complexity over 2 to 5 years.
To brew, we recommend using filtered water at 90°C–95°C (194°F–203°F). Use 3g of tea for an 8 oz cup in Western style (steep for 3–4 mins). For Gongfu style, flash-brew with 15-second steepings in a porcelain Gaiwan to enjoy its mesmerizing floral-honey evolution over 8+ infusions.
