A popular tea in Hong Kong, also known as Guk Po Cha.
This tea has been created by hand blending 2014 ripe puerh from the Yunnan province, China, with chrysanthemum flower.
Chrysanthemum flower has an internal cooling effect on the body, while the puerh tea is thought to help with digestion- making this tea a popular choice in the warmer months and while eating a heavy or oily meal.
Yunnan province, China is known for it's pu-erh tea which named after the town Pu-er.
Pu-erh tea may be raw or cooked and may be loose leaf or a brick compact. Like some of the finest wines and cheeses in the world, it is aged to bring out its complex and deep flavours.
Earth – raisin – mineral – floral
meat, poultry, soy sauce, wild mushrooms, chocolate, high fat and greasy foods
This tea is designed for multiple short infusions, so experimentation is key.
Our suggestion is
Leaf: 3 grams ( 2 teaspoons)
Temp: 95 - 100*C
Time: First infusion 30 seconds
Following infusions increase by 30 seconds each time
Infusions: 4 +
Region: Yunnan, China
Cultivar: Yunnan Big Leaf