-
Join us for an exploration into the fascinating realm of Pu'er (or puerh) tea during our upcoming program | Cultural significance, Sheng and Shu, Harvesting, Processing, Storage, Tea mountains, Values of puerh tea. -
Fruity, persistently sweet sheng puer with sandalwood aroma and long, very enjoyable aftertaste. Pressed into 200g cakes.
-
One of the early recipes from the master of shu puer tea. High caffeine+++, Advanced tea. -
Semi-ripe tightly pressed sheng with classic, elegant notes. It is tightly pressed and has a more persistent fruity flavor while retaining its tartness and mineral, stony character.
-
Traditional, cooked, fermented Liu Bao Yao from tribal family farms. Smoky and sour old tea with an earthy character.
-
Concentrated, strong sheng, with a sweet, fruty infusion from the Simao High mountain region. Not only strong, but also delicious!
-
Sweet, soft, fruity old sheng with a less earthy, more acidic, wild mushroom-like character.
-
Nice Gushu with sweet, rum-nut aroma, cocoa and dark chocolate notes in a mild, earthy brew. -
Soft, sweet, fruity, creamy sheng puer with surprising powerful effect.
-
Caff+++, Advanced
-
Sweet, strong taste, high mountain sheng puer, with a intensive fruity, honey aroma, like an orange juice.
-
Highly aromatic, fruity, fully sweet, softly woody, extremely rich and strong tea. Pressed into 200g cakes. -
Tightly pressed, exhilarating, tasty, beautiful and delicious, the dessert of shu puerhs. Caffeine+++, Beginner -
Very characterful, concentrated old tea with interesting aromas.
-
Banzhang teas give a very rich qi sensation and long sweet finish. Also have a very strong aroma, and the sandalwood, honey and fermented must flavours balance the Banzhang bitterness.
-
Tribal, family farm origin, not very strong guangxi heicha.
-
Traditional, cooked, fermented, very smoky Liu Bao Yao from tribal family farms.
Schmalzhofgasse 14 Wien 1060 | +43.676.5534833 | fbteashop@gmail.com |
FLYING BIRD TEA BAR WIEN | Speciality Tea Bar & Store
