Tangerine Peel Shou Pu-er Tea

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A gong ting shu pu-er, meaning an imperial grade, cooked pu-er, using the smaller, premium leaves. The leaves are packed into the empty tangerine rinds while still wet, and then brought into the sunshine to dry for a week. The tea is grown and initially processed in Yunnan, but then aged in the Guangdong province. To enhance the citrus flavor, try breaking a piece of the peel and infusing with your tea.

Steep Time: 1-4 min
Water Temp: 200°-212°
TSP per 8 oz.: 1
Infusions: 5-10
 

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Licorice Root Herbal Tea

In Sanskrit, it is called “Malathi” or “sweet stalk”. The Greeks named it “sweet root” and the Chinese call it “gan cao”, which means “sweet grass”. The intense sweetness can be traced to glycyrrhizic acid that is 50 times sweeter than sugar. Besides its use to flavor candy and medicines it is commonly used for its anti-inflammatory actions in digestion as well as for arthritis. The aroma and flavor is sweet and comforting, reminiscent of anise or fennel, but considerably stronger.

Steep Time: 4+ min
Water Temp: 200°-212°
TSP per 8 oz.: 1
Infusions: 1-3
 
$3.95
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