RED TEA #12
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Aroma: sweet, with notes of caramel and plum jam.
Taste: bright, noble, sweet, and caramel-like, with a hint of bread, a touch of smoke, and vibrant fruit-berry accents.
Effects: provides a warm and gentle tonic effect.
Collection: Spring 2022, Lake Si Hu, Zhejiang Province, China.
Red tea from Zhejiang Province, from Lake Si Hu. The name of this tea is translated quite poetically as "Red Plum from the Nine Turns Stream."
In the 19th century, migrants from the northern neighboring province of Fujian, known for its red Xiaozhongs, brought tea leaf processing technology with them. During the production of Xiaozhong, there is a step called "go hun guo" or "passing through the red kettle." It involves a short but intense heating process, lasting 2-3 minutes at 392°F. Thanks to this processing, Jiu Chui Hong Mei acquired the characteristic color of Xiaozhongs and a "fiery" taste. However, due to the use of local cultivars, the bouquet of Red Plum became more complex and multifaceted.
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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