2023 KingTeaMall "Nuo Xiang" (Glutinous Rice Flavor) Brick 6g/pcs Puerh Ripe Tea Shou Cha
2023 KingTeaMall "Nuo Xiang" (Glutinous Rice Flavor) Brick 6g/pcs Puerh Ripe Tea Shou Cha
2023 KingTeaMall "Nuo Xiang" (Glutinous Rice Flavor) Brick 6g/pcs Puerh Ripe Tea Shou Cha
2023 KingTeaMall "Nuo Xiang" (Glutinous Rice Flavor) Brick 6g/pcs Puerh Ripe Tea Shou Cha
2023 KingTeaMall "Nuo Xiang" (Glutinous Rice Flavor) Brick 6g/pcs Puerh Ripe Tea Shou Cha

2023 KingTeaMall "Nuo Xiang" (Glutinous Rice Flavor) Brick 6g/pcs Puerh Ripe Tea Shou Cha

$0.69
$0.69
Spedizione calcolata al momento del pagamento.

This tea is a blend of two-year-aged Shou Puerh tea, combined with finely chopped leaves from Strobilanthes tonkinensis Lindau, a plant native to Yunnan province that is cherished by locals for its relaxing and soothing properties.

The infusion carries a natural fragrance intertwined with the rich flavor of Shou Puerh. The taste is characterized by its smooth, mellow, and thick profile, providing a delightful sensory experience.

Storage: This tea has been carefully stored in Guangzhou under natural conditions.

Customer Reviews

Based on 3 reviews
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K
Kevin Fairchild
Rough...

Maybe if this was used in a very large steep for a short time, it would be ok, but this didn't work for me, even when I tried adjusting for temperature and time. It just had a very overpowering taste, unlike any of the other sticky rice flavor teas I've tried from other vendors. This was one of the few times that I've actually thrown out tea rather just finishing it out. I won't be ordering more of this one.

We’re sorry to hear this tea wasn’t to your liking.
It’s actually one of our personal favorites to source and share, so we’re disappointed it didn’t hit the mark for you.
Taste preferences vary greatly, and we appreciate you giving it a try.

A
Aleksei Kurtsanov

Very aromatic and mild. Highly recommended.

A
Aron Feher
Rice scented shou

The dry tea chunks smelled like toast, rice wine, roasted walnuts and hay. After a quick rinse, the tea opened, and the smell transformed into chicory, cacao, rum barrel and toasted rice.
The tea soup was murky brown at first, but then it transformed into deep rubin. The consistency was thick and syrupy. The smell of the gong dao bey was of muscovado and burnt rum.
The tea soup tasted like a mushroom cream soup, with rye bread and spiced rum mixed.

As I brewed the tea, the taste transformed from more spicy to more roasted rice and mushroom.

I've used 6g of tea in a 100ml gaiwan with boiling water. On average, each session lasted for 7 brews.

Torna a Shou / Shu Puerh Ripe Tea