Smoked Bohea | Black
SMOKED BOHEA IS A HIGH-MOUNTAIN TEA GROWN IN THE WUYI MOUNTAINS OF SOUTHEASTERN CHINA. AVERAGING AN ELEVATION OF 3600 FEET ABOVE SEA LEVEL, THIS TEA IS PRODUCED IN MICRO LOTS IN TONGMUGUAN IN WESTERN FUJIAN PROVINCE. SMOKED BOHEA, INSTEAD OF BEING AIR OR SUN DRIED, IS SMOKED OVER A SMOLDER PINE WOOD FIRE, INSTILLING A RICH, DEEP COMPLEXITY. AS LEGEND GOES, THIS SMOKING PROCESS ORIGINATED CENTURIES AGO AS A QUICK FIXATION METHOD FOR VILLAGES FLEEING FROM INVADING DYNASTIES. HOWEVER, THE TRADITION HAS SINCE CEMENTED ITSELF IN THE WUYI MOUNTAIN GROWING REGION.
MAKER: MASTER XU WANG
LOCATION: TONGMUGUAN, NANPING, WUYISHAN, FUJIAN CHINA
ELEVATION: 1000 MASL
CULTIVATION: NATURAL + CERTIFIED ORGANIC
CUP: LIGHTLY BRISK + STONE FRUIT SWEETNESS + RICH PINE SMOKE
IN 1646, THE PEOPLE DWELLING IN THE WUYI MOUNTAINS OF SOUTH EASTERN CHINA WERE PREPARING TO FLEE THEIR HOMES. MARCHING TOWARD THEM WERE QING SOLDIERS WITH INTENT OF CONQURING THE LAND FOR THEIR EMERGING DYNASTY. BEFORE THEY FLED FROM THEIR HOMES, THE CITIZENS HAD TO THINK QUICKLY TO PRESERVE THEIR MOST RECENT TEA HARVEST. USING SURROUNDING PINE WOOD TO START A FIRE, THE TEA WAS SMOKED OVER THE FLAMES. FROM THAT TIME, THE INHABITANTS OF THE WUYI MOUNTAINS MAINTAINED THIS PRACTICE BY CONSTRUCTING TONGMU SMOKEHOUSES THAT STILL STAND TO THIS DAY.
PREPARATION
USE 8-10 OUNCES OF FILTERED OR SPRING WATER
190°F (88°C ) | 4 GRAMS SMOKED BOHEA | 4 MINUTES
RECOMMENDED RE-STEEPING: 2 TO 3 TIMES
SMOKED BOHEA IS A HIGH-MOUNTAIN TEA GROWN IN THE WUYI MOUNTAINS OF SOUTHEASTERN CHINA. AVERAGING AN ELEVATION OF 3600 FEET ABOVE SEA LEVEL, THIS TEA IS PRODUCED IN MICRO LOTS IN TONGMUGUAN IN WESTERN FUJIAN PROVINCE. SMOKED BOHEA, INSTEAD OF BEING AIR OR SUN DRIED, IS SMOKED OVER A SMOLDER PINE WOOD FIRE, INSTILLING A RICH, DEEP COMPLEXITY. AS LEGEND GOES, THIS SMOKING PROCESS ORIGINATED CENTURIES AGO AS A QUICK FIXATION METHOD FOR VILLAGES FLEEING FROM INVADING DYNASTIES. HOWEVER, THE TRADITION HAS SINCE CEMENTED ITSELF IN THE WUYI MOUNTAIN GROWING REGION.
MAKER: MASTER XU WANG
LOCATION: TONGMUGUAN, NANPING, WUYISHAN, FUJIAN CHINA
ELEVATION: 1000 MASL
CULTIVATION: NATURAL + CERTIFIED ORGANIC
CUP: LIGHTLY BRISK + STONE FRUIT SWEETNESS + RICH PINE SMOKE
IN 1646, THE PEOPLE DWELLING IN THE WUYI MOUNTAINS OF SOUTH EASTERN CHINA WERE PREPARING TO FLEE THEIR HOMES. MARCHING TOWARD THEM WERE QING SOLDIERS WITH INTENT OF CONQURING THE LAND FOR THEIR EMERGING DYNASTY. BEFORE THEY FLED FROM THEIR HOMES, THE CITIZENS HAD TO THINK QUICKLY TO PRESERVE THEIR MOST RECENT TEA HARVEST. USING SURROUNDING PINE WOOD TO START A FIRE, THE TEA WAS SMOKED OVER THE FLAMES. FROM THAT TIME, THE INHABITANTS OF THE WUYI MOUNTAINS MAINTAINED THIS PRACTICE BY CONSTRUCTING TONGMU SMOKEHOUSES THAT STILL STAND TO THIS DAY.
PREPARATION
USE 8-10 OUNCES OF FILTERED OR SPRING WATER
190°F (88°C ) | 4 GRAMS SMOKED BOHEA | 4 MINUTES
RECOMMENDED RE-STEEPING: 2 TO 3 TIMES
SMOKED BOHEA IS A HIGH-MOUNTAIN TEA GROWN IN THE WUYI MOUNTAINS OF SOUTHEASTERN CHINA. AVERAGING AN ELEVATION OF 3600 FEET ABOVE SEA LEVEL, THIS TEA IS PRODUCED IN MICRO LOTS IN TONGMUGUAN IN WESTERN FUJIAN PROVINCE. SMOKED BOHEA, INSTEAD OF BEING AIR OR SUN DRIED, IS SMOKED OVER A SMOLDER PINE WOOD FIRE, INSTILLING A RICH, DEEP COMPLEXITY. AS LEGEND GOES, THIS SMOKING PROCESS ORIGINATED CENTURIES AGO AS A QUICK FIXATION METHOD FOR VILLAGES FLEEING FROM INVADING DYNASTIES. HOWEVER, THE TRADITION HAS SINCE CEMENTED ITSELF IN THE WUYI MOUNTAIN GROWING REGION.
MAKER: MASTER XU WANG
LOCATION: TONGMUGUAN, NANPING, WUYISHAN, FUJIAN CHINA
ELEVATION: 1000 MASL
CULTIVATION: NATURAL + CERTIFIED ORGANIC
CUP: LIGHTLY BRISK + STONE FRUIT SWEETNESS + RICH PINE SMOKE
IN 1646, THE PEOPLE DWELLING IN THE WUYI MOUNTAINS OF SOUTH EASTERN CHINA WERE PREPARING TO FLEE THEIR HOMES. MARCHING TOWARD THEM WERE QING SOLDIERS WITH INTENT OF CONQURING THE LAND FOR THEIR EMERGING DYNASTY. BEFORE THEY FLED FROM THEIR HOMES, THE CITIZENS HAD TO THINK QUICKLY TO PRESERVE THEIR MOST RECENT TEA HARVEST. USING SURROUNDING PINE WOOD TO START A FIRE, THE TEA WAS SMOKED OVER THE FLAMES. FROM THAT TIME, THE INHABITANTS OF THE WUYI MOUNTAINS MAINTAINED THIS PRACTICE BY CONSTRUCTING TONGMU SMOKEHOUSES THAT STILL STAND TO THIS DAY.
PREPARATION
USE 8-10 OUNCES OF FILTERED OR SPRING WATER
190°F (88°C ) | 4 GRAMS SMOKED BOHEA | 4 MINUTES
RECOMMENDED RE-STEEPING: 2 TO 3 TIMES