BLACK TEA #3
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Aroma: sweet, woody-spicy, chocolate, with notes of dead leaves.
Taste: spicy, sweet, with a pleasant bitterness. It looks like both Wishan oolong and Shu Pu-erh.
Impact: gently tones, and smoothes.
Black fermented tea Hei Cha from Anhui province. Packed in a traditional bamboo basket of 500 grams.
STEEPING INSTRUCTIONS
Traditional Preparation
Add 5-6 grams to a Gaiwan or Clay Teapot 3.4 OZ ( 100ml ).
Use 212°F boiling water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 5 seconds.
Infuse 2nd and subsequent brews for 10-30 seconds.
Repeat several times until the flavor and aroma of the tea dissipates.
As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
Infusion method
Use a teapot or French press.
Preheat the vessel well.
Take 2 grams per 3.4 OZ ( 100ml ) of the vessel.
Use 212°F boiling water. Infusion time is 2-4 minutes up to taste.
INGREDIENTS
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