What happens to tea after 24 months in a bourbon barrel?
We started the experiment in July 2019, filling two (whisky and previously bourbon) barrels obtained through our friends, Sons of Vancouver Distillery. We released most of the tea at 6 and 12 months... but we kept a small amount to age for another year. It is now time!
Qiao Ban Village, Zhejiang, China
30.0ºN 118.9ºE alt. 890M
Dark fruit | Maple wood | Spice
Wen Xing Zhou
Native, very similar to 小种
HIGH MOUNTAIN BLACK
100ºC | 212ºF 120ml | 4oz
1.5 tbsp| 4g
30 - 40 seconds | Gong Fu Style | multiple steeps
This tea comes from a small village near the western Zhejiang province, very close to Huang Shan (Anhui Province). There is no road access to this village; you must climb a small mountain path for 20 minutes to reach your destination.
Octogenarian Mr. Wen XinZhou is the elder in charge of the tea gardens. Many of the tea trees have been there since he has memory; a few were planted two decades ago.
This high mountain black tea is produced with a cultivar very similar to小种, famous in Fujian for the smoky Lapsang Souchong (Zheng Shan Xiao Zhong) tea. Unlike its Fujian cousin, this tea is not smoked.
This is a fruity, mellow yet rich tea, with very low astringency. With small, hand-picked leaves, it can be brewed both in a small Chinese style teapot or on a drip filter (e.g. Kalita Japanese coffee dripper).