2017 XiaGuan "Pei Zi" (Purple Te- Zijuan ) 360g Cake Puerh Sheng Cha Raw Tea
2017 XiaGuan "Pei Zi" (Purple Te- Zijuan ) 360g Cake Puerh Sheng Cha Raw Tea
2017 XiaGuan "Pei Zi" (Purple Te- Zijuan ) 360g Cake Puerh Sheng Cha Raw Tea
2017 XiaGuan "Pei Zi" (Purple Te- Zijuan ) 360g Cake Puerh Sheng Cha Raw Tea
2017 XiaGuan "Pei Zi" (Purple Te- Zijuan ) 360g Cake Puerh Sheng Cha Raw Tea

2017 XiaGuan "Pei Zi" (Purple Te- Zijuan ) 360g Cake Puerh Sheng Cha Raw Tea

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Origination:

 

This tea was made from “Rhododendron pulchrum” called “ZiJuan(紫鹃) or JinXiuDuJuan(锦绣杜鹃)” in Mandarin.

(Below is sourced from wikipedia: https://en.wikipedia.org/wiki/Rhododendron_pulchrum)

Rhododendron pulchrum (锦绣杜鹃), also identified as Rhododendron x pulchrum is a rhododendron endemic to China. It grows as a semi-evergreen shrub, 1.5–2.5 meters in height, with leaf blades leathery, elliptic-oblong to elliptic-lanceolate or oblong-oblanceolate, 2–5(–7) × 1–2.5 cm in size. Flowers are rose-purple with dark red flecks. Hirsutum describes it as “a natural hybrid; seed x pollen= R. mucronatum var mucronatum x R. indicum var formosanum”.

Tips for steeping:

Because of the high percentage of anthocyanidin contained in Rhododendron pulchrum, so the temperature for brewing water

should be not too high like usually used on brewing puerh tea, 85℃-90℃ is recommended.

Besides that, the steeping time should be around 5s during every infusion. You can extend the time accordingly after 8th infusion.

Taste: 

 

Storage:

Guangzhou dry and clean storage.

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