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Acala Tea Co.

Acala "Red Alchemy"

Acala "Red Alchemy"

Regular price $8.00 USD
Regular price Sale price $8.00 USD
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Red Alchemy is our Jingmai red tea picked from trees that were once part of an ancient cultivated tea garden.  The original garden was abandoned and, over time, nature returned it to a feral state resembling wild tea bushes.  After many years, the feral bushes were partially cleared, pruned and grown back into trees.  This incredible transformation from cultivated garden to feral nature and back results in a highly distinctive red tea. 

A limpid rich amber liqueur rewards the nose with citrus and floral aromas.  When sipped, fresh citrus, burnt orange, and vanilla meld with a subtle return sweetness that creates a uniquely satisfying flavor profile.  

Like our signature Pu'ers, Red Alchemy is made especially for Acala by our friends in Mangjing Village, Jingmai Mountain, Yunnan, China, where they and their ancestors have been picking, preparing and drinking tea for over 1700 years!  Every sip will connect you directly to this heritage and the unique history of Acala Red Alchemy.

Tea Specifics

Harvest: Spring 2022

Mangjing Village, Jingmai Mountain, Yunnan Province, China

Elevation: 1200-1500 meters

Tree: Feral

Cultivar: Camellia sinensis var. Assamica

Loose leaf

Red (black) tea contains 40-60mg of caffeine per 8 oz cup. As the tea ages, the caffeine levels decline over time because light and leaf oxidation reduce caffeine. Thus, an aged red tea that is decades old may not contain much caffeine at all. If you have the willpower to resist drinking this tea and to instead store and age the tea, the taste profile will only deepen.

Tasting Notes

Vanilla, citrus and floral aromas; full-bodied, sweet, amber liquor.

Brewing Recommendations

Serving Size: 4-6g of tea per 100ml purified water

Ideal brewing vessel: Porcelain teapot or gaiwan; or low profile clay teapot reserved for your red teas only.

Steeping: Boil water to 212F and then wait for the water to stop bubbling before pouring the water into the gaiwan or tea pot. Brew for a few seconds, then replace the lid and pour the liquor into a gong dao bei (fairness pitcher) before apportioning into tea cups.  Remove lid between steepings to prevent the leaves from overheating. Flash brewing in this manner ensures this tea can be brewed up to 6+ times and brewed again the following morning if left overnight.

Western Style Steeping: Place tea inside of a strainer and pour water into tea cup. Flash brew for just a few seconds for multiple steepings.

Grandpa Style Steeping: Pre-heat a chawan (tea bowl) and add tea leaves. Use 1-2 grams less tea than usual. Slowly pour hot water directly on the leaves until the tea bowl is filled two-thirds to the top. After the tea leaves have opened, the tea is ready. Drink off the top and add more water throughout the day when necessary.

Cold Brewing: Place 4g of tea in pitcher filled with 450ml of cold water. Refrigerate overnight.

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