#877 The Hong Cha is made from the “Sukui Clone,” a specialty that is cultivated and produced on the small, private tea plantation in the province of Sukabumi in western Java. The leaves are picked only during the dry season at altitudes of up to 4,265 feet. The production process, using traditional Chinese methods and taking up to 30 hours, results in a dark brown leaf with a long, slightly turned, open appearance. The cup is a shining copper color and the flavor is expressive and fruity, with a slightly spicy and earthy note—and even a hint of vanilla!
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8 oz cup of filtered, boiling water. Allow to brew 4–5 min.