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Tangerine Shoumei White Tea combines Xinhui tangerine peels from Guangdong Province with aged Shoumei white tea leaves harvested in 2017. The character of Shoumei white tea blends with the citrusy, aromatic notes of tangerine peel, creating an intense, smooth and fragrant blend. It is packaged in pressed mini-cakes of approximately 5 grams each, ideal for sharing during a traditional Gong Fu Cha preparation or for Western-style brewing. The compact format is practical for transport and travel. Origin: Fujian, China. Preparation: We strongly recommend brewing this tea using the traditional Chinese method (Gong Fu Cha) in a gaiwan of approximately 150 ml. One disc can be used for multiple infusions. Heat water to 85 °C and steep initially for 40 seconds. Continue at the same temperature, adding water and increasing the steeping time by 10 seconds each time (40-50-60…). This tea lasts for 6-8 infusions. For Western-style preparation, use 3 grams of leaves in a 200 ml cup with water at 85 °C for 3 minutes. Filter immediately after steeping. Times may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
Price including VAT
Tangerine Shoumei White Tea combines Xinhui tangerine peels from Guangdong Province with aged Shoumei white tea leaves harvested in 2017. The character of Shoumei white tea blends with the citrusy, aromatic notes of tangerine peel, creating an intense, smooth and fragrant blend. It is packaged in pressed mini-cakes of approximately 5 grams each, ideal for sharing during a traditional Gong Fu Cha preparation or for Western-style brewing. The compact format is practical for transport and travel. Origin: Fujian, China. Preparation: We strongly recommend brewing this tea using the traditional Chinese method (Gong Fu Cha) in a gaiwan of approximately 150 ml. One disc can be used for multiple infusions. Heat water to 85 °C and steep initially for 40 seconds. Continue at the same temperature, adding water and increasing the steeping time by 10 seconds each time (40-50-60…). This tea lasts for 6-8 infusions. For Western-style preparation, use 3 grams of leaves in a 200 ml cup with water at 85 °C for 3 minutes. Filter immediately after steeping. Times may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
