Fire Horse

Embody the momentum & energy of the Year of the Fire Horse with our new Fire Horse Tea. An old-tree shou Puerh From the Bu Lang mountain region of Yunnan, China, this tea is strong, bitter, and complex, with long-lasting hui gan (returning sweetness) and powerful cha qi—a vital energy that awakens your spirit!

Tasting Notes: Dark roast coffee, chicory, mejdool dates

The Story 

As the Yin Year of the Snake ends and the Yang Year of the Horse begins on 2/17, we step boldly into a time of movement and adventure.

Horses remind us what it is to be whole, wild, and free. They are guardians of an ancient wisdom, connecting us to the earth and to our own free spirit.

Likewise, wild and old-arbor teas reconnect us to the earth’s frequency and to the untamed, creative parts of ourselves—alive, unburdened, and fully present.

TO USE:

1. BINGCHA Tea cakes (also called bingcha) are compressed discs of loose tea leaves. This form of storage helps the tea age gracefully and develop deeper complexity over time. Fire Horse Tea leaves are very tightly compressed into a bingcha.  Fire Horse contains tea broken from the original bingcha.

2. PREPARE Before steeping, take a piece of the bingcha and place it on a plate, a piece of paper or a clean working surface. This will help catch the small pieces of tea so you dont lose or contaminate any.

3. BREAK OFF WHAT YOU NEED The tea is layered vertically in the bingcha, so you can  break it off with your fingers. Use about 6 grams per person (a little less than a teaspoon when fully crumbled). Keep in mind that you can steep the tea without fully crumbling it, as it will further open in the pot.

4. RINSE Place the tea in the teapot and steep as per your desired method (gong fu, sidehandle, tea bowl). Make sure to rinse the leaves to awaken them and prepare them for steeping.

5. STEEP As per usual, making sure to take time to fully extract all of the essence of this magical tea! You will be astounded by how many infusions you get... or if you want to make just one pot/ one infusion, use less tea, more water and a longer steeping time. 

Experiment, enjoy & tell us what you think!

Love, Sarah