Ning’er Black Tea is produced from the Yunnan Da Ye Zhong tea variety, grown in the highlands of Ning’er County, Yunnan Province, at an altitude of 1300 meters. Its production process differs from traditional black tea, using sun-drying instead of roasting to preserve the natural enzymes in the leaves, giving the tea a unique post-fermentation characteristic.
Harvested between March 20 and May 30 each year, the tea is hand-picked, selecting one bud with three leaves. The steps of production include withering, rolling, fermentation, and sun-drying, creating a tea with long-lasting aroma and flavor. This approach allows the tea to retain its freshness over multiple brews and improves its quality over time, making it suitable for aging.
The tea brews into a bright red-orange infusion with a sweet, smooth, and rich flavor. It has low astringency and a soft, honeyed aftertaste that lingers. Over time, its aroma becomes more pronounced, and the flavor gains complexity, making it a favorite for those who appreciate mellow and full-bodied teas.
For brewing, use 7 grams of tea in a 110ml gaiwan. Brew with water at 98°C. The first seven infusions should steep for 6–10 seconds, with subsequent brews extended to 15–20 seconds. Pour out each brew completely to maintain the tea’s quality and flavor.
Ning’er Black Tea is rich in polyphenols, amino acids, and caffeine, offering benefits such as improving metabolism, aiding digestion, and providing antioxidant effects. Proper storage in a sealed tin or bag is recommended to preserve its freshness and aroma.
Harvested between March 20 and May 30 each year, the tea is hand-picked, selecting one bud with three leaves. The steps of production include withering, rolling, fermentation, and sun-drying, creating a tea with long-lasting aroma and flavor. This approach allows the tea to retain its freshness over multiple brews and improves its quality over time, making it suitable for aging.
The tea brews into a bright red-orange infusion with a sweet, smooth, and rich flavor. It has low astringency and a soft, honeyed aftertaste that lingers. Over time, its aroma becomes more pronounced, and the flavor gains complexity, making it a favorite for those who appreciate mellow and full-bodied teas.
For brewing, use 7 grams of tea in a 110ml gaiwan. Brew with water at 98°C. The first seven infusions should steep for 6–10 seconds, with subsequent brews extended to 15–20 seconds. Pour out each brew completely to maintain the tea’s quality and flavor.
Ning’er Black Tea is rich in polyphenols, amino acids, and caffeine, offering benefits such as improving metabolism, aiding digestion, and providing antioxidant effects. Proper storage in a sealed tin or bag is recommended to preserve its freshness and aroma.