Powerful, robust, old-tasting tea squeezed from large leaves, which is also a remedy.
Lucky Dragon Mushroom – Camphor Aroma Shu Puer, 2008
€5.10 – €41.40
Description
ORIGIN & HARVEST TIME
China, Yunnan, Menghai, 2008
CHARACTER
Bai Wenxiang’s 2008 mushroom-shaped tuo tea, is one of the most sought-after shu puer teas in our tea house for many years. Its liquor is translucent, bright orange-red color with pure forest taste, slightly earthy and dominantly camphor aroma, bordering on sweet and bitter. This tea is made from traditionally harvested and processed raw materials, and contains a natural proportion of buds and opened leaves. It is a tightly pressed tea, with a mushroom shape that harmonizes well with its full-bodied, robust brew and strong effect. It is characterized by pure and strong warming, detoxifying and digestive effect. 250 grams of tea wrapped in a paper box.
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
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| Tags | 2008, brain performance, chadao, china, digestive, focusing, gongfu cha, improves learning, menghai, modern brewing, practiced, traditional chinese, very strong(caff+++++), yunnan |
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