In the moments of cooling down, don't forget the cup of black tea by your side

YuanJia131

As the north wind begins to rise, thoughts drift away with the cold air. It's time to brew a steaming cup of black tea, its sweet and mellow flavor gently awakening the dull taste buds of winter.

To trace the origin of this cup of tea, one must naturally look back to the deep mountains of southwestern Yunnan, where mist lingers and the landscape stretches far. The tea trees greet the morning dew and rest under the moonlight, thriving in the splendor of nature.

Every spring marks the bustling season for tea farmers. Only after carefully harvesting the spring tea and undergoing multiple intricate processes can it become high-quality black tea. Maintaining a steady, unhurried pace is essential to achieve the exquisite flavor that delights the palate—after all, impatience yields nothing but mediocre tea.

The moment the boiling water is poured, the tea soup ripples with a bright amber hue, mist rising from the rim of the cup, leaving a fine, dense curtain of water. A gentle sip brings forth the scents of flowers and honey, while the sweetness of roasted chestnuts blends with the soft aroma of tea, sinking into the throat. A long, woody breath lingers in the aftertaste. A magnificent tapestry of flavors gradually unfolds in the mind.

After five infusions, the tea liquor gradually shifts to an orange-yellow hue, while the flavor remains mellow and refreshing. This very essence, much like the crackling warmth of a winter hearth, speaks without fanfare yet brings profound tranquility to the heart.