A rich teak coloured tea with hints of floral and plum undertones.
This red tea is not to be missed.
 
Red tea?
Yes, red tea.
 
In China our black teas are called red teas.
Maybe it's because they have a red tinge to them.
Like this one. Clear, deeply toned.
And the taste is divine. 
 
This is also called Keemum Tea.
It's sometimes used in English Breakfast blends.
 
So why this one?
Well, it's organic. It's superior grade. And I like it.
 
When infusing, the first step is to wet the tea.
A small amount of boiling water is poured over the tea.
It sits for about 15 seconds as the leaves absorb the water.
It's strained and poured out. Don't drink it.
 
The wet leaves are infused with boiling water
for 1-3 minutes.
Strain. Enjoy.
They can be used up to six times depending on how strong you like it.
I drink this with no milk nor sugar.
But that is your choice!
 
But I have rambled. It's an economical way to have a top shelf kind of tea.