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
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!