Tea: Satemwa Dark

Grower: Satemwa Tea Estate

Tea Maker: Alexander Kay

Origin: Thyolo Mountain, Shire Highlands - Thyolo District, Malawi

Elevation: 1,000m (3,280ft)

Cultivation: Conventional - Herbicides only, no pesticides

Harvest Date: Rainy Season (Spring) 2021

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Crafted in the style of Chinese dark teas (like puerh, and other heicha), the Satemwa Dark is a post-fermented tea. The flavor is deep and rich, with notes of coffee, wet wood, and rich earth. The texture is well-rounded with a sharp finish. The tea is surprisingly clean tasting, with a dry, lasting aftertaste.

This tea was originally developed by request of a Japanese company. They wanted a fermented tea in the style of Chinese shou pu'erh, but produced under hygienic conditions. Shou pu'erh production in China is usually done at a very large scale involving the humid fermentation of tonnes of leaf, so it can be difficult to monitor the fermentation process.

To create a clean fermentation process, Satemwa Tea Estate crafts this tea using modern scientific procedures, carefully fermenting the tea in a sanitized environment over a period of 4 weeks. The result is a deep, earthy flavor with a clean taste and aroma.

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Recommended Brewing Instructions: Use 3-4g of leaves per 4oz (120ml) of water.

Do an initial rinse on the leaves, steeping them for a few seconds before discarding the first brew.

Brew using 200F+ temperatures for 10 seconds, increasing the time with each steep. Steeps well over multiple infusions (5+).