5Pcs*50g Supreme Aged Da Hong Pao Big RedRobe Cake Oolong Tea
$ 24.17
Description
Big Red Robe Dark oolong tea, one of the top10 tea in china, characterized by a unique roasty flavour, is considered as the "King of Tea". It has big and dark leaves and its smell is chocolaty and sweet, Exceptional traditional Tea, Luxurious Loose Tea, Gongfu Cha. Dahongpao Rock Oolong tea tastes smooth and soft with an elegant aftertaste. The aroma lingers long even after several brewing. Light to medium bodied, but with distinctive warm and roasted cocoa notes, pit-fruit flavor, and a long smooth aftertaste. Da Hong Pao Oolong Tea Loose Leaf can be brewed as hot tea or iced tea, we suggest you drink the original flavor of this tea, sugar, milk, honey, lemon or chrysanthemum can be added to make various flavored teas. 5Pcs*50g Supreme Aged Da Hong Pao Big Red Robe Cake Chinese Oolong Tea Da Hong Pao Oolong Tea Type: Oolong Tea, Grade: AAAAA Vintage: Aged Leaf With This Year Leaf. Product description: Big Red Robe Dark oolong tea, one of the top10 tea in china, characterized by a unique roasty flavour, is considered as the "King of Tea". It has big and dark leaves and its smell is chocolaty and sweet, Exceptional traditional Tea, Luxurious Loose Tea, Gongfu Cha. Dahongpao Rock Oolong tea tastes smooth and soft with an elegant aftertaste. The aroma lingers long even after several brewing. Light to medium bodied, but with distinctive warm and roasted cocoa notes, pit-fruit flavor, and a long smooth aftertaste. Da Hong Pao Oolong Tea Loose Leaf can be brewed as hot tea or iced tea, we suggest you drink the original flavor of this tea, sugar, milk, honey, lemon or chrysanthemum can be added to make various flavored teas. Brewing Dahongpao Tea: Suggest 8-10g of tea with 150-200ml,100.C water to brew as KongFu Tea,soak 5-10s a times,can brew over 6 times; Storage: Get sealed and put in the cool cold place. Attention must be paid to: make sure the tea is sealed up, meanwhile can not put together with another odor, in case of taint of odour.
