Strong | rich | chocolate. Plucking standard: hand-picked, 2 leaves and a bud. Taste and flavour profile Bright orange liquor, cocoa, caramel, creamy. These teas reveal an aromatic earthy first note with cocoa and caramelized sugar finish and a soft creamy mouthfeel. Although the colour of the dry leaves is black, they give a wonderful visual appearance and a bright clean orange colour of the liquor leaves a remarkable memory. Picking and processing Two to three leaves and a bud are generally considered to make pearl black tea. leaves that are mature enough to withstand rigorous shaping and hardy hybrid cultivars of camellia sinensis and assamica are picked at longer intervals of 10-12 days. The leaves are withered for a definite period of time with conditioned air, rolled softly and shaped into small pellets or half ball shape pellets. Steeping guide 1 tsp per cup | 80ºc – 100ºc | 3 – 4 minutes. (cold brew) 2 tsp per cup | refrigerate | 6 – 8 hours.