Gong ting shu puerh in tangerine needs 2 - 3 long infusions to make the fruit skin soften up and tea leafs start to release some decent liquid to drink. Slow pouring into the small opening will increase efficiency of brewing and for last infusions also can cut skin by small scissors to get most of the shu inside. Typical citrusy taste shu puerh for winter evenings or breakfast anytime of the year.
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|Tea Material||Bush tea ( Tai Di Cha )|
You can speed up the brewing by breaking the tangerine into halfs.
Since this tea is fully hand made and similar size of each fruit can't be guaranteed , the weight of each also varies from 6 -12g.
Tea comes from Puer and tangerine comes from Guangdong province Xing Hui County where the best quality tangerines grow.
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