Red (black) tea Yunnan Red Pagoda owes its name and uniqueness to the particular shape in which it is formed. The tea leaves, manually selected, are skillfully tied by hand to create a structure reminiscent of the silhouette of a pagoda, the traditional multi-level towers typical of Asian architecture. When the tea "pagodas" are immersed in hot water, they gradually open, offering a fascinating visual spectacle reminiscent of a flower blooming. The infusion produces a beverage with an amber color and a sweet, enveloping aroma, characterized by notes of caramel. On the palate, the tea offers a smooth and velvety sensation, with a malty and silky flavor, enriched by a delicate hint of honey. This combination of aesthetics, tradition, and artisanal skill makes Yunnan Red Pagoda a tea unlike any other. Origin and tradition Yunnan is one of the most famous tea-producing regions in China, with a tradition that dates back over 2,000 years. Its biodiversity-rich mountains offer ideal conditions for tea cultivation, thanks to a humid climate and fertile soils. The leaves used for Yunnan Red Pagoda come from the Yunnan Large Leaf variety, known for its rich and complex profile. After manual harvesting, the leaves undergo a careful processing that includes withering, rolling, fermentation, and drying. They are then shaped by hand into the iconic pagoda form, which characterizes this tea both aesthetically and in terms of flavor. Aroma and taste The infusion appears with an intense red color, clear and bright. The aroma is sweet and enveloping, with dominant notes of honey. On the palate, Yunnan Red Pagoda offers a smooth and velvety sensation, with a perfect balance between sweetness and delicacy. A light lingering aftertaste completes the experience, giving the tea a unique and refined depth. Place of origin Yunnan, China Infusion method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 100 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to best appreciate all the tea's flavors. After a quick rinse of the leaves with water at a temperature of 95 °C, you can proceed with a first infusion of 10 seconds and, subsequently, keeping the water at the same temperature, you can continue using the product by adding more water and increasing the previous infusion time by about 5 seconds (15-20-25...). For a more traditional preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 95 °C for an infusion time of one and a half minutes. Store in a cool, dry place away from direct sunlight.
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Red (black) tea Yunnan Red Pagoda owes its name and uniqueness to the particular shape in which it is formed. The tea leaves, manually selected, are skillfully tied by hand to create a structure reminiscent of the silhouette of a pagoda, the traditional multi-level towers typical of Asian architecture. When the tea "pagodas" are immersed in hot water, they gradually open, offering a fascinating visual spectacle reminiscent of a flower blooming. The infusion produces a beverage with an amber color and a sweet, enveloping aroma, characterized by notes of caramel. On the palate, the tea offers a smooth and velvety sensation, with a malty and silky flavor, enriched by a delicate hint of honey. This combination of aesthetics, tradition, and artisanal skill makes Yunnan Red Pagoda a tea unlike any other. Origin and tradition Yunnan is one of the most famous tea-producing regions in China, with a tradition that dates back over 2,000 years. Its biodiversity-rich mountains offer ideal conditions for tea cultivation, thanks to a humid climate and fertile soils. The leaves used for Yunnan Red Pagoda come from the Yunnan Large Leaf variety, known for its rich and complex profile. After manual harvesting, the leaves undergo a careful processing that includes withering, rolling, fermentation, and drying. They are then shaped by hand into the iconic pagoda form, which characterizes this tea both aesthetically and in terms of flavor. Aroma and taste The infusion appears with an intense red color, clear and bright. The aroma is sweet and enveloping, with dominant notes of honey. On the palate, Yunnan Red Pagoda offers a smooth and velvety sensation, with a perfect balance between sweetness and delicacy. A light lingering aftertaste completes the experience, giving the tea a unique and refined depth. Place of origin Yunnan, China Infusion method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 100 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to best appreciate all the tea's flavors. After a quick rinse of the leaves with water at a temperature of 95 °C, you can proceed with a first infusion of 10 seconds and, subsequently, keeping the water at the same temperature, you can continue using the product by adding more water and increasing the previous infusion time by about 5 seconds (15-20-25...). For a more traditional preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 95 °C for an infusion time of one and a half minutes. Store in a cool, dry place away from direct sunlight.
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