RED TEA #14
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Aroma: spicy, dried fruits, subtle tobacco notes.
Taste: bold, velvety-bitter, well-balanced. Notes of dried fruits and Assam. A noble taste with a tobacco undertone in the aftertaste.
Effects: warming, tension-relieving, gently invigorating.
Collection: March 2021, Pu'er District, Yunnan Province, China.
Shaihun is a special category of red tea. In their case, the final drying of the tea leaves is done under the sun, rather than in a drying cabinet or oven. This gives the tea leaves a unique bouquet, a characteristic of this processing technique, as well as the ability to develop flavor and aroma when stored correctly.
This Shaihun was harvested from trees approximately 50 years old in a high-mountain tea garden near the city of Pu'er in Yunnan Province, southern China.
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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