Wuyi Shui Xian Bai Cha
Shui Xian Bai Cha. A special white tea from Ma Hei, Wuyi, made from the Shui Xian variety. The tea is picked for the Qing Ming festival as a small bud and 2 leaves. The tea is reminiscent of almond paste, fresh cherries with a licorice aftertaste. If you want to resteep, put the leaves under cold water, otherwise they will oxidize quickly.
The tea is produced in a traditional way: hand-picked and processed, dried slowly and roasted at a very low temperature, so that the natural character of the leaf is preserved.
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|Tea Type||WHITE TEA|
|Certification||Certificate of Analysis|
|Flavours||Licorice aftertaste, Fruity, cherry|
|Brewing western||White tea: Use 2 grams of tea and brew cool, around 70°C, allow to steep for 3-5 minutes and infuse at least 3 times.|
|Brewing eastern||Use 3 grams of tea per 100ml of water, the water temperature is between 90 and 100 ° C and short steeps of around 10 seconds. It's best to use a small teapot or gaiwan.|
|Grandma's tea||For an old-fashioned cup of tea from a teapot with a strainer, relaxed and economical. Use approximately 7 grams of tea per liter of boiling water and let it steep for about 7 minutes, Suitable for all teas except green tea. or longer if the tea can take|
|Cold Brew||Cold infusion, use 10 to 16 grams of tea per liter of cold water. Let the tea steep overnight in the fridge, 12 to 15 hours. You can vary with the proportions for example to add sparkling water afterwards.|
|Shelf life||Store this product cool, dark, dry and airtight; after a year the fresh taste develops into a more mellow taste.|