UVA BLACKWOOD
OP1 BLACK TEA
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Blackwood, Idalgashinna, Uva, Sri Lanka
Uva Blackwood is a high-grown Sri Lankan red tea from the Uva region of Sri Lanka, known for its seasonal character and clarity. It is produced from carefully cultivated leaves, processed with full oxidation to highlight brightness and aromatic definition. The infusion is lively and structured, offering briskness, light citrus notes, and a clean, refreshing finish. MORE
AROMA
Malty
TASTE
Woody, Fruity, Malty
ALTITUDE: 1000-1300 m
HARVEST: Spring, 2024
RED (BLACK) TEA
★ PESTICIDE-FREE GARDENING
Blackwood, Idalgashinna, Uva, Sri Lanka
Uva Blackwood is a high-grown Sri Lankan red tea from the Uva region of Sri Lanka, known for its seasonal character and clarity. It is produced from carefully cultivated leaves, processed with full oxidation to highlight brightness and aromatic definition. The infusion is lively and structured, offering briskness, light citrus notes, and a clean, refreshing finish. MORE
AROMA
Malty
TASTE
Woody, Fruity, Malty
ALTITUDE: 1000-1300 m
HARVEST: Spring, 2024
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA)
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Ceylon Uva Blackwood is a high-grown Sri Lankan red tea produced at the Blackwood Tea Estate, located in the Uva region of Sri Lanka. The estate is situated at elevations ranging from approximately 1000 to 1300 meters, where climatic conditions support the development of teas with clarity and structure. Uva teas are particularly known for their seasonal character, influenced by specific wind patterns that shape the aromatic profile during certain harvesting periods.
This tea is graded as OP1, referring to Orange Pekoe 1, a classification indicating long, well-twisted whole leaves with a refined and consistent appearance. The leaves are carefully harvested and processed using the traditional red tea method, including withering, rolling, full oxidation, and drying. Attention to leaf integrity and precise control of oxidation contribute to the clean and well-defined profile associated with this grade.
Blackwood Tea Estate has a long history of tea production, maintaining established cultivation and processing standards. The result is a tea that reflects both the regional identity of Uva and the consistency of estate production, offering a balanced and structured cup appreciated by both newcomers and experienced tea lovers.
TERROIR
Ceylon Uva Blackwood is produced at the Blackwood Tea Estate in the Uva region of Sri Lanka, at elevations ranging from approximately 1000 to 1300 meters. This high-grown environment is characterized by a tropical mountain climate with strong sunlight, moderate rainfall, and distinct seasonal wind patterns. The dry winds from the northeast monsoon play a key role in shaping the character of Uva teas, particularly during the peak season, enhancing aromatic clarity and briskness.
The soils in this region are well-drained and relatively low in nutrients, which naturally limits excessive growth and promotes concentration in the leaves. Tea plants growing under these conditions develop a balanced chemical composition, contributing to both structure and brightness in the final infusion. The altitude further supports slower leaf development, allowing for greater refinement and consistency.
The combination of elevation, wind exposure, and soil composition defines a terroir that emphasizes clarity, liveliness, and a clean, structured profile. These environmental factors contribute to the distinctive character of Uva teas, where brightness and aromatic precision are expressed with balance and stability.
ORGANOLEPTICS
The dry leaf appearance is long and well-twisted, characteristic of OP1 grade, with dark brown to black tones and a uniform, elegant structure. The aroma of the dry leaves is clean and bright, showing notes of light citrus, сухофрукты, and a subtle floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes more pronounced and lively, revealing fresh citrus tones, light caramel, and a gentle woody sweetness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and definition, combining brisk citrus notes with soft fruit and a clean, slightly dry character.
The aroma of the liquor in the empty cup is bright and expressive, with distinct citrus tones and a light floral trace. The taste is lively and structured, with a medium body and a clear, brisk texture. From the first sips, свежая acidity and light citrus notes emerge, supported by a subtle sweetness and a clean, dry finish. The astringency is moderate and well-integrated, adding structure without harshness. The profile remains stable and refreshing across multiple infusions, offering clarity and precision. The aftertaste is clean and persistent, leaving a light citrus freshness and a slightly сухой sensation. In the empty cup after drinking, delicate notes of citrus peel, light wood, and a faint floral sweetness remain.
Ceylon Uva Blackwood is a high-grown Sri Lankan red tea produced at the Blackwood Tea Estate, located in the Uva region of Sri Lanka. The estate is situated at elevations ranging from approximately 1000 to 1300 meters, where climatic conditions support the development of teas with clarity and structure. Uva teas are particularly known for their seasonal character, influenced by specific wind patterns that shape the aromatic profile during certain harvesting periods.
This tea is graded as OP1, referring to Orange Pekoe 1, a classification indicating long, well-twisted whole leaves with a refined and consistent appearance. The leaves are carefully harvested and processed using the traditional red tea method, including withering, rolling, full oxidation, and drying. Attention to leaf integrity and precise control of oxidation contribute to the clean and well-defined profile associated with this grade.
Blackwood Tea Estate has a long history of tea production, maintaining established cultivation and processing standards. The result is a tea that reflects both the regional identity of Uva and the consistency of estate production, offering a balanced and structured cup appreciated by both newcomers and experienced tea lovers.
TERROIR
Ceylon Uva Blackwood is produced at the Blackwood Tea Estate in the Uva region of Sri Lanka, at elevations ranging from approximately 1000 to 1300 meters. This high-grown environment is characterized by a tropical mountain climate with strong sunlight, moderate rainfall, and distinct seasonal wind patterns. The dry winds from the northeast monsoon play a key role in shaping the character of Uva teas, particularly during the peak season, enhancing aromatic clarity and briskness.
The soils in this region are well-drained and relatively low in nutrients, which naturally limits excessive growth and promotes concentration in the leaves. Tea plants growing under these conditions develop a balanced chemical composition, contributing to both structure and brightness in the final infusion. The altitude further supports slower leaf development, allowing for greater refinement and consistency.
The combination of elevation, wind exposure, and soil composition defines a terroir that emphasizes clarity, liveliness, and a clean, structured profile. These environmental factors contribute to the distinctive character of Uva teas, where brightness and aromatic precision are expressed with balance and stability.
ORGANOLEPTICS
The dry leaf appearance is long and well-twisted, characteristic of OP1 grade, with dark brown to black tones and a uniform, elegant structure. The aroma of the dry leaves is clean and bright, showing notes of light citrus, сухофрукты, and a subtle floral nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes more pronounced and lively, revealing fresh citrus tones, light caramel, and a gentle woody sweetness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and definition, combining brisk citrus notes with soft fruit and a clean, slightly dry character.
The aroma of the liquor in the empty cup is bright and expressive, with distinct citrus tones and a light floral trace. The taste is lively and structured, with a medium body and a clear, brisk texture. From the first sips, свежая acidity and light citrus notes emerge, supported by a subtle sweetness and a clean, dry finish. The astringency is moderate and well-integrated, adding structure without harshness. The profile remains stable and refreshing across multiple infusions, offering clarity and precision. The aftertaste is clean and persistent, leaving a light citrus freshness and a slightly сухой sensation. In the empty cup after drinking, delicate notes of citrus peel, light wood, and a faint floral sweetness remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.