You'll never see this tea coming. It looks unassuming as can be, but is completely unlike anything else you could imagine. Fresh Myanmar tea is oxidized and stuffed into a hollowed-out mandarin orange rind, then left to age for three years. The result is an incredibly rich black tea, powerful in flavor, with a slight acidic bite to it.
This is no "Mandarin Orange Black." This isn't infused with mandarin orange flavor. This is aged in the rind, giving tea a slight citric character, adding to the strong flavor of the raw tea. It only calls for half the leaf of a standard cup, and takes but a minute to reach full flavor. One can steep this tea longer, the flavor growing more intense, but after two minutes, it begins to gather an astringent bite that takes away from the subtle notes of the leaf. We suggest using a pu-erh knife to scrape the leaves out.
- Use 3g of leaf per ½ liter (≈17 oz) of water.
- Use boiling (100°C/212°F) water
- Steep for 1 minute, strain leaves, and enjoy!
- Too strong? Take off 15-30 seconds, or use 2g of leaf instead!
- Too light? Kick it up another 30 seconds or minute, or use 5g of leaf instead!
- Like milk in your tea? Steep a little longer!
- Wanna do a tea latte?
- Use 7g (≈1½ tbsp) of leaf per ½ liter (≈17 oz).
- Steep 2 minutes in ¼ liter (≈8 oz) boiling (100°C/212°C) water
- Add ¼ liter (≈8 oz) hot milk, steep another 3 minutes.
- Strain leaves, add sugar if you like (5g or 1 tsp usually does it), and enjoy!
Myanmar black tea.