Panyong Golden Needle
This Chinese black tea is cultivated on the mountainsides of the Thai-Mu mountains in Fujian province, Southeast China, and is considered by many to be a high-quality tea. It is harvested only in April when the new shoots emerge. Like some Japanese teas, the Golden Needle tea bushes are shaded for about 14 days before harvest, and the shoots are picked the same morning when the white coating on the shoot (what we call white tea) falls off and the shoot turns green.
The appearance and flavor of Panyong tea are reminiscent of a finely spiced Assam tea from a late harvest. The finished cup has a luminous, dark red color and an intensely fragrant, slightly nutty taste. This tea is remarkably smooth, round, full-bodied, and contains very little bitterness despite its intense flavor. As one of the very few Chinese black teas, this delightful tea can accommodate milk or cream (cream is best).
Brewing Instructions:
- 10 grams per liter (3-4 teaspoons)
- Water at 100 degrees Celsius
- Steep for 3-4 minutes
Tea Type: Pure Black Tea
Latin Name: Camelia Sinensis
Country of Origin: China, Fujian province
Local tea shop in Hillerød
The company has existed since 2007 and has based its success all these years on the three solid foundations of high quality, a large selection and, not least, a high level of service.
