Qiao Mu Hong Cha from Pu'er County, AA, 2025
Red tea made from the shoots of straight-trunked tea trees. The infusion is amber-colored, thick, and oily, with a delicate, mellow flavor. Notes of rye bread, honey, and hay are evident, along with the tartness of bergamot and chamomile, and hints of spice. A wonderful tea for cool days.
Red tea made from the shoots of straight-trunked tea trees.
Long strands of dark brown leaves with golden, longitudinally twisted buds. The dry tea's aroma is bright, fruity, and floral. As it warms, notes of buckwheat honey, hay, and rye bread emerge.
The infusion is amber-colored, thick, and oily, with a delicate, mellow flavor. Notes of rye bread, honey, and hay are evident, along with the tartness of bergamot and chamomile, and hints of spice. The finish is warm, refreshing, and long-lasting, with a slight astringency.
A wonderful tea for cool days. It creates a cozy, moderately tonic state, refreshing, and invigorating.
How to brew
Steaming
- Teaware: clay or ceramic teapot, gaiwan
- Water: 90-95°C
- Ratio of dry tea leaves: 6-7 g per 100 ml water
Brew in short infusions of 10-15 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 7-8 infusions.
Infusion method
- Teaware: clay or ceramic teapot
- Water: 90-95°C
- Ratio of dry tea leaves: 2 g per 250 ml of water
Infuse for 3-4 minutes
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