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The Mini Mandarin White Tea Brick provides a single serving of approximately 5–8 g. It combines the sparkling citrus taste of mandarin with the delicacy of white tea harvested in Fuding, Fujian. A practical format for preparing a cup using one mini brick. Tasting – Appearance and aroma The compact brick combines the red and orange of mandarin peel with white tea leaves ranging from green to copper-brown, with silvery buds. Once infused, it releases mandarin zest aromas accompanied by young wood and floral notes. Later infusions reveal faint balsamic hints. The liquor is deep golden yellow, light and easy to drink, soft and enveloping, without astringency. Gong Fu Cha The first infusion is sweet and fruity, with clear but balanced mandarin notes and delicate honey from the white tea. The second brings stronger sweetness, wildflower and chamomile notes. Later infusions become livelier, with increasingly pronounced mandarin balanced by the tea’s delicate floral fragrance. Western style The opening is characterised by fruity citrus notes, followed by acacia and orange-blossom honey. Young wood and wildflower notes emerge, with a hint of camphor in the finish softened by a long, sweet citrus persistence. Place of origin: Fuding, Fujian, China. Infusion method Use one square in a 150 ml gaiwan. After briefly rinsing with water at 90 °C, infuse first for 15 seconds, then increase each infusion by about 10 seconds (15–25–35…). This tea lasts for approximately 6 infusions. For a Western preparation, use one square in a 200 ml cup at 90 °C for 3 minutes. Store in a cool, dry place away from direct sunlight.
Price including VAT
The Mini Mandarin White Tea Brick provides a single serving of approximately 5–8 g. It combines the sparkling citrus taste of mandarin with the delicacy of white tea harvested in Fuding, Fujian. A practical format for preparing a cup using one mini brick. Tasting – Appearance and aroma The compact brick combines the red and orange of mandarin peel with white tea leaves ranging from green to copper-brown, with silvery buds. Once infused, it releases mandarin zest aromas accompanied by young wood and floral notes. Later infusions reveal faint balsamic hints. The liquor is deep golden yellow, light and easy to drink, soft and enveloping, without astringency. Gong Fu Cha The first infusion is sweet and fruity, with clear but balanced mandarin notes and delicate honey from the white tea. The second brings stronger sweetness, wildflower and chamomile notes. Later infusions become livelier, with increasingly pronounced mandarin balanced by the tea’s delicate floral fragrance. Western style The opening is characterised by fruity citrus notes, followed by acacia and orange-blossom honey. Young wood and wildflower notes emerge, with a hint of camphor in the finish softened by a long, sweet citrus persistence. Place of origin: Fuding, Fujian, China. Infusion method Use one square in a 150 ml gaiwan. After briefly rinsing with water at 90 °C, infuse first for 15 seconds, then increase each infusion by about 10 seconds (15–25–35…). This tea lasts for approximately 6 infusions. For a Western preparation, use one square in a 200 ml cup at 90 °C for 3 minutes. Store in a cool, dry place away from direct sunlight.
