DA HONG PAO #2
Aroma: persistent, with notes of roasted nuts, spices, and tobacco.Taste: spicy, sweet, with hints of baked fruits, caramel, and bread crusts with l. It has a long, voluminous aftertaste.Impact: harmonizes emotional state, improves concentration, and relaxes. A wonderful tea for cold and rainy weather.Chinese Oolong Da Hong Pao (Big Red Robe) from the Wuyi Mountains in Fujian province. It consists of beautiful whole tea leaves that have been heavily roasted. It has a bright chocolate-spicy aroma and a rich, dense flavor. Da Hong Pao will not leave anyone indifferent! With proper brewing, it can withstand up to 7 infusions. STEEPING INSTRUCTIONSTraditional PreparationAdd 5-6 grams to a Gaiwan 3.4 OZ ( 100ml ).Use 200°F water.Briefly rinse the leaves. Decant and discard this infusion.Infuse the first brew for 5 seconds.Infuse 2nd and subsequent brews for 10-30 seconds.Repeat several times until the flavor and aroma of the tea dissipates.As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.Infusion methodUse a teapot or French press.Preheat the vessel well.Take 2 grams per 3.4 OZ ( 100ml ) of the vessel.Use 200°F water. Infusion time is 2-4 minutes up to taste. INGREDIENTSOrganic oolong tea
RED TEA #4
“Small View with Floral Aroma” (kit. ,) is a Chinese red tea from the vicinity of the Wuishan Mountains in the north of Fujian Province. This short but intense warm-up is 2-3 minutes at 200 degrees.
GABA OOLONG #1
Taiwanese Gaba oolong of a moderate degree of roasting, made from a tea leaf from a bush of the variety Si Tzu Chun. Gamma-aminobutyric acid (GABA or English GABA) is responsible for concentration and efficiency, slightly reduces pressure, relaxes, and relieves tension.