Red Tea (black) Yunnan Red Pagoda 50 g

Description

Yunnan Red Pagoda Red Tea (Black) takes its name from the particular shape into which it is moulded. The tea leaves, selected and hand-bound, are processed until they form a structure resembling a pagoda, the characteristic multi-level towers of Asian architecture. This special artisanal processing gives the tea a distinctive appearance and makes its preparation particularly evocative. When the pagoda is immersed in hot water, the structure gradually opens, allowing the leaves to be observed during infusion. The infusion has an intense amber colour, accompanied by a sweet, enveloping aroma with notes of caramel and honey. On the palate it is soft and velvety, with a characteristic malty profile and delicate sweetness. The pagoda shape is also a decorative element linked to the culture and craftsmanship of Chinese tea, making this product particularly interesting from a visual perspective. Origin and Tradition Yunnan is one of China’s most historically important tea-producing regions, with a tea culture rooted in more than 2,000 years of history. The region’s mountains, characterised by a humid climate and rich biodiversity, provide favourable conditions for tea cultivation. The leaves used for Yunnan Red Pagoda come from the Yunnan Large Leaf variety, characteristic of the region. After hand-picking, the leaves undergo the various stages of black tea processing, including withering, rolling, oxidation and drying. They are then processed and shaped by hand until they acquire their characteristic pagoda form. Aroma and Taste The infusion has an intense, clear and bright red colour. The aroma is sweet and enveloping, with dominant honey notes. On the palate, Yunnan Red Pagoda offers a soft, velvety sensation, with a perfect balance between sweetness and delicacy. A slight lingering aftertaste completes the experience, giving the tea unique and refined depth. Place of origin Yunnan, China Brewing method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan holding approximately 100 ml. With this preparation, 5 g of leaves can be used for multiple infusions, allowing you to fully appreciate all the tea’s flavours. After quickly rinsing the leaves with water at 95°C, make a first infusion of 10 seconds. Then, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by approximately 5 seconds (15–20–25…). For a more traditional Western-style preparation, we recommend 3 g of leaves (approximately 2 teaspoons) in a 150 ml cup with water at 95°C for 1.5 minutes. For the best tasting experience, we suggest filtering the infusion as soon as the prescribed steeping time has elapsed. The suggested infusion times may be slightly adjusted to taste to obtain a more or less intense flavour. Store in a cool, dry place away from direct sunlight. Characteristics of Red Tea (Black) Yunnan Red Pagoda stands out for its special hand-processing, which gives the leaves their characteristic pagoda shape. During infusion, the structure gradually opens, turning preparation into a visually evocative tasting experience as well. The aromatic profile combines malty, sweet, honeyed and caramelised notes, with a soft, velvety structure.