Description
Temperature of water and amount of leaves: 100 C 6g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.
Baron (verified owner) –
By the leaves in a bowl method (1.6 g / 100ml)
mango, passion fruit, plums, resin, honey, mirabelle plum
Using the gongfu method (3.3 g / 60ml) in the first brewing, additionally cocoa, caramel, fudge, chocolate, in subsequent brews all notes appear as in the leaves in a bowl method (mango, passion fruit, plums, resin, honey, mirabelle)
Very efficient, sweet, fruity aftertaste, lasting in the mouth for hours after drinking the cup
Briefly about cold brew
Very sweet, fruity with a great passion fruit aftertaste.
One of the best black teas I have ever drunk.
Tom (verified owner) –
One of my all time favorite hong cha´s, that I keep going back to. Great balance and rich fragrance. It just transports me to another place and to a moment of appreciation and enjoyment. Thank you for making it available!