Hei Cha Nun Jia Liu Bao, Guangxi, AA, 2001
Aged hei cha, produced in Guangxi using tea leaves from 2001. The infusion is rich, with a distinct aroma of dried fruits, spices, nuts, and wood. The flavor is balanced and silky, with notes of spices, forest moss, and menthol.
Aged hei cha, brewed on a small farm in Guangxi using tea leaves from 2001.
Appearance
Dense, neat, black strands with a tight twist. The dry tea has a vibrant aroma, with hints of damp moss, betel nut, wood, spices, and camphor.
Taste and aroma
The infusion is rich, dark in color, with a distinct aroma of dried fruits, spices, nuts, and wood. The flavor is balanced and silky, with notes of spices, baked vegetables, nuts, wood, forest moss, and menthol. The finish is expressive, long, and enveloping.
Effect
Pleasantly warms, imparts a feeling of comfort and grounding. This tea develops interestingly during the brewing process and makes a wonderful companion for Sunday tea parties.
How to brew
Steaming
- Teaware: clay or ceramic teapot, gaiwan
- Water: 90-95°C
- Ratio of dry tea leaves: 5-7 g per 100-150 ml of water
Brew in short infusions of 15-20 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 7-8 infusions.
Infusion method
- Teaware: thermos
- Water: 90-95°C
- Ratio of dry tea leaves: 1-1.5 g per 200 ml of water
Infuse for 10-15 minutes.
Delivery is carried out via InPost and DPD courier services.
When placing an order, please provide the number of the appropriate InPost parcel locker. Otherwise, the order will be shipped via DPD.
Free delivery within Poland — for orders over 250 PLN.
Delivery time is from 2 business days.
Delivery conditions within Europe may vary depending on the country. Delivery is carried out via DPD courier service.