The British are known for their love of black tea like Earl Gray, the Indians prefer tea and the South Americans prefer strong brews like Yerba Mate.
For the world of tea lovers, tea is not just a drink. This is an opportunity to combine centuries of tradition and undercover exquisite new flavors. For true believers, tea offers a chance to taste and smell once in a lifetime. That's why they are willing to pay a premium for the best tea. Discover the most expensive tea in the world and find out why everyone orders such a high price.
Da Hong Pao
Average 1,400 per gram, this rare oolong is often considered the most expensive in the world. The unique soil condition of this region, produced only in Wuhan, Fujian, gives the tea leaves a special mineral character. The best Da-Hong Pao tea comes from mother tea trees that are over 1000 years old and only six of them exist on earth. Known as the "King of Tea" and the national treasury, in 2006, the Wui city government insured 6 mother trees for 1, 1,54,61,207.00. The best way to steep Da Hong Pao is to use Yixing Clay Teapot and 100 ° C water. Boiled water should be used immediately otherwise it affects the taste of tea. With their unique orchid scent, the third and fourth slopes are considered the best flavors.
Panda Dung Tea
Sold at $ 70,000 per kg, this specialty tea grown in the Yaan Mountains of Sichuan derives its value from being fertilized by panda dung. Excrement is preferred for health benefits because pandas eat wild bamboo which absorbs only 30% of the nutrients. The first tea plantation was started by N Yanashi, a 41-year-old entrepreneur from Sichuan Province. He started growing tea using the excrement of pandas living in nearby breeding centers. The sharp rise in prices is largely due to losses to the panda population. Smooth with the nutty taste and distinctive aroma, the key to making this tea the perfect step is the fine bone china tea accessories from kettles to cups. Tea can be steeped several times and the number varies with the quality of the batch.
Pu’erh Tea
The best and oldest tea once grown in southwest China's Yunnan Province and can sell for up to $ 10,000 per kg. Tea made from the leaves of a tree known as the "wild old tree" is unique because the leaves are fermented instead of boiled. Traditionally put-erh is usually sold in tightly compressed "cakes" of tea leaves but in recent times, it is also sold as a loose tea that varies in the price range. There are several styles of steeped tea. Whether the tea cake is ripe or raw, it is necessary to identify the break line to open it. For 3 g loose-leaf tea 2 ml of water with 5 minutes steeping time is recommended. Many people preheat the cup with hot water to enhance the taste.
Gyokuro
Originating in the Yam and Uji regions of Japan, this rare green tea, also known as Jade Dew, sells for $ 10,000 per kg. Tea grown in the shade needs to be kept away from sunlight for cultivation, and coverage increases as the harvest time approach. Gyokuro's specialty is the shedding method, except for the intensive labor required for farming. Growing in the dark increases caffeine levels while decreasing catechin levels, which affects the tea's opaque taste levels which make it sweeter. You can boil Gyokuro at different temperatures. Starting at 40°C, which produces soup, and delicious wine, you can soak it at a high temperature - 65 ° C ~ 85 ° C which produces cleaner-tasting green tea as opposed to a broth.
Vintage Narcissus Tea
Vui, another famous oolong, elegant orchid-like aromatic tea from the mountains, costs $ 6500 per kg. The delicate nature of tea does not allow it to last more than 30 years, which makes any narcissistic tea rarer and more valuable than 30 years. Harvested in the Wuyi Mountains, it is released once every two years, to help dry out excess moisture. One of the finest Chinese teas, it is about 60% oxidized. Vintage narcissus leaves create a wooden, floral, and chocolate flavor profile. Gongfu stepping style is generally recommended to display subtle aroma, this delicate tea type can have 5-10 infusions. With an initial steep of 1 minute, the steep time can be increased to 30 seconds for each infusion.
Tea can often be blended without developing a bitter taste, which makes its high value a little tidier.