RED TEA #6
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Aroma: bright and rich, berry, smoky, and strawberry.
Taste: juicy, sweet, and strong. Velvety, fruity-berry aftertaste.
Effect: refreshes and warms, gives strength and energy.
Harvest: First spring (most valuable), end of February 2022, Jingu Region, Pu'er County, Yunnan Province, China.
Made in early spring from selected, large tea buds, densely covered with the golden-orange pile. The name translates as "Royal Big Golden Needles" (Chinese: 大金王王).
The rich taste and bright aroma of Golden Needles have been achieved thanks to the highest quality class of the selected raw materials, the characteristics of the Jingu Da Bai Cha cultivar, and the terroir richness of the collection sites. Separately, we note the author's tea processing technology: the final drying process is carried out at a low temperature in order to maximize and fix the aroma of the tea leaf.
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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