Description
Known for its medicinal properties and unique in that it is usually compressed into a ‘cake’ of tea, its fermented nature gives it an intense, earthy, musky taste that is slightly sugary, hinting of ripe fig, while its liquor is a deep, rich red, resembling that of a ripe chestnut that is dense yet mild. The rim of the cup opens to the light with reflections of rose gold and copper, offering a warm fragrance of chestnut cream. The extremely velvety liquor entirely envelops the palate with an impression of walnut honey and nougat.
This aromatic and soothing cup is best served by pouring 95 degrees Celsius water over 2.5g of tea leaves per 200ml and infusing for 5 minutes.
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