Hei Cha Sai Lan Do Ji, AA, 2009
Sweetness of peanuts, licorice, bread, raisins, prunes, cocoa, a bit of hay. Delicate bitterness of paper, tree resin and decayed leaves. Light sourness of mint and tangerine peel. Tea gently tones, refreshes, warms. Perfect for the morning.
Extraordinary hei cha tea from Master Zhang.
Appearance
Matte black dry tea leaves are packed in a Tibetan bag. After warming up, the aroma of dried fruit, chocolate, library dust and steamed bath brooms is felt.
Taste and aroma
The infusion is dark, thick, ruby-brown with an incredible sweet aroma of nut nougat. The taste is very diverse, but balanced. The sweetness of nuts, bread crust, cocoa, prunes and licorice is tinged with the sourness of tangerine and mint and smoothly passes into a soft, resinous bitterness and aftertaste of decayed leaves - a real symphony of taste in a cup. The aftertaste is slightly rough, sweetish, enveloping.
Effect
Tea gently tones, refreshes, warms. Perfect for the morning. In the evening, it will help you warm up and relax after a day of work, but we recommend a rather weak infusion, otherwise a sleepless night is guaranteed.
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.