90's YaAn "Kang Zhuan" (Kang Brick - Tibetan Tea) 500g Tea, Dark Tea, Sichuan Province.
90's YaAn "Kang Zhuan" (Kang Brick - Tibetan Tea) 500g Tea, Dark Tea, Sichuan Province.
90's YaAn "Kang Zhuan" (Kang Brick - Tibetan Tea) 500g Tea, Dark Tea, Sichuan Province.
90's YaAn "Kang Zhuan" (Kang Brick - Tibetan Tea) 500g Tea, Dark Tea, Sichuan Province.

90's YaAn "Kang Zhuan" (Kang Brick - Tibetan Tea) 500g Tea, Dark Tea, Sichuan Province.

$1.99
$1.99
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  • Please be aware that the individual weight of this tea may be significantly less than the original 500g due to its long-term storage.

This tea features rough tea materials that have developed an aged character, noticeable in both its flavor and appearance.

The tea liquor is a deep brown with hints of red, indicative of its maturity and rich flavor profile.

In terms of taste, the tea is mellow and thick, offering a robust and satisfying experience.

The tea has been naturally stored in Guangzhou, a method that has allowed it to develop its unique characteristics over time.

Brewing Method:

  1. For brewing, use 7-15 grams of dry tea leaves. Boil them in water for 3-5 minutes. Afterwards, separate the tea from the leaves before drinking. If desired, you can enhance the flavor by adding milk and a little salt in a ratio of 5:1 (water to milk).

  2. Alternatively, the tea can be prepared using the Gongfu tea method, similar to how ripe (shou / shu) puerh tea is steeped. This method allows for a deeper exploration of the tea's rich flavors and aromas.

Customer Reviews

Based on 2 reviews
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A
Aron Feher
Kang Zhuan Tea

The dry leaves smell like musty cellars, hay and fungal soil.
After a quick rinse, the tea turned into khaki rough mulch that smelled like the damp forest floor.
The tea soup was brown-gold with a medium thick and brothy texture.

The brew tasted like a savoury soup with herbal and mushroom notes. There was an underlying sweetness and camphor taste.
The empty cup smelled like allspice and cloves. The mouth finish is sweet and fungal, with a long-lasting sensation of warmth.

I used 7g of leaf in a 100ml gaiwan with boiling water.
On average, a session lasted for nine brews.

K
Kelly Oakley
Tibetan tea

Nice tea. Smooth nutty and woody flavors. Very nice. I like it black but good with other additions.

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