Raw Red Tea, known in most countries as black tea. This unusual tea is not baked like almost all other black teas, just rolled and sun dried twice. Pesticide free, grown from ancient 200-300 years tea trees from the famed Yi Wu Mountain in Yunnan, China. This area is near the Himalayas. Clear, aromatic, with a classical fruity essence reminiscent of apricots. This raw tea ages like a wine. A group of tea lovers have researched for 4 years and brought back this old traditional method of producing raw red tea. This tea is not puer tea and is high in caffeine.

How to brew: Gently loosen tea from the edge of the tea cake using a tea pick or a butter knife. Place the tea in the teapot. Add *195 degree F (90 C) water to the teapot to awaken and clean the tea. Immediately pour out and discard the water. Finally, add water and brew 8-25 seconds. Serve. Be careful not to over brew this tea.

*This temperature may be approximated by:
1) Heating water until medium bubbles form or
2) Removing a pot of boiling water from its heat source and letting it sit for 5 minutes.