Shai Hong Long Zhu, АА, 2025

Shai Hong tea in balls for easy brewing.

The leaves and a generous amount of buds are compressed into a ball weighing 7–9 g. The dry leaves give off aromas of raspberry and the crust of freshly baked bread. 

The aroma of the infusion is warm, tart and spicy, with notes of dried apple and rosehip. The flavour is rich and oily, with hints of dried fruit, honey and fresh bread.

The tea’s effect is vibrant, focused and invigorating. It warms you up wonderfully, relieves tension and lifts your spirits.

Thanks to its shape, this tea is perfect for brewing in a thermos and long walks in the woods.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 90-95°C
• Ratio of dry tea leaves: 1 ball per 100 ml of water / gaiwan

Brew in short infusions of 15-20 seconds, gradually increasing the time by 5-10 seconds.

Infusion method

• Teaware: thermos
• Water: 90-95°C
• Ratio of dry tea leaves: 1 ball per 300-500 ml of water

Infuse for 25-30 minutes