€6.99 – €74.90
| Origin |
Myanmar, Kokang tribal region on the Chinese-Burmese border. |
| Production year | 2019 |
| Level | Advanced |
| Caffeine | Caff+++, (Very) Strong Tea |
| Description |
Camphor aroma, with a metallic taste: this mineral-rich shu puer originates from a tribal area from along the border of Burma and China. Balanced and of moderate strength based on the ratio of buds to open leaves, it is suitable for a full day’s work or as a refreshing morning or afternoon pick-me-up. It has less warming-effect compared to our other Burmese teas, it brews lighter but maintains the characteristic Burmese essence. Its vibrant, saffron-tinged infusion is a lively, pleasantly sharp drink with a sweet finish. Processed on the Chinese side using Burmese raw material, the cake is labeled with Menghai, Yushuangbanna as its place of origin, and Chen Xiang (陈香), meaning ancient aroma, as the aromatic type, although the tea’s style is more camphorous. |
| Preparation |
A) According to the Kungfu ceremony, it can be steeped multiple times at 95°C, with infusion times ranging from 30 to 60 seconds after a “warm bath.” B) In a teapot, use 1 scoop (3-5 grams) per cup, approximately 3 dl. Pour 95°C water over it and let it steep for a longer duration of 1-2 minutes; it can be re-infused multiple times. |
| Packing Options | 30g aroma bag, 100g aroma bag, 357g original package, 50g aroma bag |
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