Lychee Black Tea

Lychee Black Tea

　　Lychee black tea is made by roasting fresh lychees into dried fruit while using Gongfu black tea (referring to tribute tea, i.e., premium black tea) as the base material. It undergoes low-temperature, long-duration combined smoking. Though unremarkable in appearance, its flavor is delicious and enjoyable either hot or cold. Imported teas such as blueberry (Earl Grey) cannot compare, making it well worth savoring.

　　During the Tang Dynasty, Yang Guifei was particularly fond of lychees. Every July and August, Emperor Xuanzong would dispatch large fleets to transport lychees from the south via the Grand Canal to the northern capital. The fleets also carried various kinds of tribute tea. Among these was lychee black tea—made by combining lychees and Gongfu black tea through smoking. Unexpectedly, it became highly favored by the royal family and Yang Guifei, gradually gaining popularity. It is considered the world’s earliest naturally fruit-infused black tea.