Sweet fruity body with chocolate notes would be overall description of another master piece from Zhan Laoshi who can always prove that red tea doesn't have to be made from "fancy - tipsy" material if you can handle processing right! Unique technique of double roasting on low temperature gives tea "shai hong" characteristic and "gao xiang" notes same time.
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|Crafted by||Zhang Lao Shi|
|Tea Material||Arbor tree ( Qiao Mu )|
Autumn tea leafs from arbor trees ( around 150 old ) from Fengqing area.
The tea material is not sorted out from "huang pian" yellow leafs which makes the price reasonable low and sweet taste same time.
To get a rich tea soup, don't be afraid to extend your steeping time! You will be rewarded with pleasant bitterness followed by sweet mouth feel after.
The "shai hong" type black teas have shelf life up to 6 years and they are quite similar with sheng pu-erh in sense of maturing / ripening , so it can be pressed for short time storage. In fact , "shai hong" tea usually tastes better 2nd year.
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