RED TEA #5
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Aroma: bright, deep, and fragrant. There are notes of flowers, caramel, bread, and chocolate.
Taste: rich, balanced, thick, and rich with light Assamese and spicy-caramel notes in the aftertaste. In terms of the richness of the taste palette and the quality of raw materials, this tea can rightfully compare with the best Taiwanese red teas and even surpass them.
Impact: tonic, warming, and slightly relaxing.
Gongfu Hong from the Tong Mu Reserve (桐木工夫红, "Red tea of the highest quality from Tong Mu") is a rare Chinese red tea of the highest category from the Wishan Nature Reserve in the north of Fujian Province. Made in spring from raw materials from wild bushes.
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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