Vibrant, tough character, camphorous but easy to drink tea with a sweet finish.
Kokang Tribal, Burmese Picked, Camphor Aroma, Old Flavored Tea 2019
€5.40 – €62.30
Description
ORIGIN & HARVEST TIME
Burma, Kokang Tribe, 2019
CHARACTER
A mineral shu puer with a camphorous aroma and metallic taste, originating from a tribal area on the Burma-China border. Based on the ratio of buds to opened leaves, it is a moderately strong, balanced tea that can be drunk for all-day work, morning or afternoon refreshment. It is less sweaty than our previous Burmese teas, with a lighter brew, but the base flavour is the usual Burmese. Its brownish-red, saffron-toned brew is a brisk, fresh, pleasantly scratchy drink with a sweet finish. As the Burmese raw material is processed on the Chinese side, the origin is marked Menghai, Yushuangbanna on the leaf, and the aroma is Chen Xiang 陈香， or old-fashioned aroma, but the tea style is more camphorous.
DOSAGE & BREWING GUIDELINE
A) Traditional way in a gaiwan/clay teapot: 5-8 grams + 150 ml water. According to the Gongfucha, it can be infused at 95°C, for 40-60 seconds, 8-10 times.
B) Modern brewing in a jug: 5-10 grams + 300-500 ml water. It can be infused at 95 C°, for 2 minutes, 2-3 times.
Important Facts and Effects
| Packing Options |
|---|
| Tags | advanced, burma, digestive, focusing, gongfu cha, improves learning, modern brewing, practiced, stimulating, strong(caff++++), traditional chinese |
|---|
Reviews
There are no reviews yet.