Only 85 mini stacks produced. Heavily oxidized at 90 percent, this Hong Cha (red tea in China) is categorized as a black tea. Made from a Mi Lan Xiang (Honey Orchid) cultivar in Guangdong, the result is a deep, honey-like flavor. Notes of crème brûlée and brown sugar may come to mind as you continue to sip.
For a lighter brew, use half of the coin (Rosewood Tea Knife recommended for breaking in). For a fuller brew, use full coin. Rinse with boiling spring or filtered water, then steep for up to 45 seconds. Good for multiple steeps.
Ingredients: black tea
Approx. 8 g per coin; one coin is equal to one serving
The flavor profile is 100% spot on. This tea is nuanced and for me, best enjoyed in the afternoon, evening OR when I want a more indulgent morning experience. This tea has helped me slow down to truly breathe in and taste its wonder. Sound sappy enough? I DONT CARE! Once again Paru is coming through and giving me an experience in a damn cup and I love it.
These are sooo good. Ok, I have to admit that I didn't ask how to steep them but I get such a great flavor,
like a subtle goodness, that I don't care if I did it wrong. I have few loves, but these coins are going on my "gotta have more" list. Great addition to the tea family Paru.
Love these tea coins! Gets more robust as the coin opens up a bit after multiple steeps. Fun to brew all day and see how it changes. Delicious!