Fragrant Snail Black Tea is a distinctive black tea from Guizhou Province, named for its tightly rolled leaf shape that resembles a curled snail. Harvested in early spring from highland gardens, the tea is made using traditional black tea techniques: withering, rolling, oxidation, and drying.
The result is a visually elegant tea with slender, coiled leaves and a strong floral-fruity aroma. When brewed, it produces a deep amber-red liquor with a smooth body and layered notes of rose, orchid, and dark fruit, finishing with a faint hint of roasted sweetness.
The tea is rich and expressive, yet clean and easy to drink, making it suitable for both casual and refined sessions. It performs well over multiple infusions, maintaining clarity and character throughout. To brew, use 3–5 grams in a gaiwan or teapot with water at 95°C, steeping the first infusion for 10–15 seconds and gradually increasing with each round.
The result is a visually elegant tea with slender, coiled leaves and a strong floral-fruity aroma. When brewed, it produces a deep amber-red liquor with a smooth body and layered notes of rose, orchid, and dark fruit, finishing with a faint hint of roasted sweetness.
The tea is rich and expressive, yet clean and easy to drink, making it suitable for both casual and refined sessions. It performs well over multiple infusions, maintaining clarity and character throughout. To brew, use 3–5 grams in a gaiwan or teapot with water at 95°C, steeping the first infusion for 10–15 seconds and gradually increasing with each round.