Congfu Black Tea

Place of Origin: Hubei, China

There are teas, and then there are teas that carry a place with them.

This one comes from the misty hills of Lichuan, where the soil holds selenium and the forests cover eighty-five percent of the land. It has been made the same way for over 170 years — handed down, not written down.

Pour it hot and it runs deep ruby, almost moving like silk. Let it cool and something remarkable happens: it clouds gently, like cream drifting into cold coffee. This is not a flaw. This is the signature of a tea rich enough to leave its mark twice — once on the tongue, once in the cup.

The taste is honey and blossom, warm and round. The kind of tea that does not rush, does not shout. It simply sits with you and makes the afternoon feel a little slower.