Tea red knitted Dian Hong Ta Red Golden Pagoda 4g
- 5 or more 17.00грн
The tea only seems decorative, but in fact it is a delicious dianhong. Rich, but soft, with sweetness, with the aroma of fruit candies and berry sourness. Excellent brewed both in a gaiwan and as a single drink in a mug or thermos.
A slightly aged tea, rich and deep.
A very rare and exquisite type of red tea called Dian Hong Ta or literally translated - Red Pagoda. This elite variety is produced in the form of small, tied, rounded brown cones. The raw materials for the Red Pagoda were leaves of trees grown on high-mountain plantations in the ecologically clean area “Palace of the Moon” (in Yunnan province), where experienced harvesters pluck the juiciest shoots and tender leaves from every branch that has just blossomed. After this, workers carefully manually tie half-raw tea leaves and buds into the correct beautiful shape of a cone-shaped bundle, which in its appearance is a bit reminiscent of Chinese pagodas. What is also interesting is that during the brewing process, such a pagoda gradually begins to bloom into a kind of beautiful tea flower.
The aroma of Pagoda is tea-woody, with the right tannic and herbal-caramel shades with an admixture of oak bark and several types of dried fruits. During the brewing process, this tea smells quite pleasant - honey and fruity nuances, with the presence of chocolate and nut shades. The taste of brewed Red Pagoda is relatively dense, slightly sweet with hints of tartness and iris. The aftertaste of this tea is usually sweetish and quite long, slightly tart. Its color is amber-red, quite rich.
Red Pagoda is one of the best black teas from China, it is great for daily tea drinking, it warms well, perfectly relieves bodily fatigue, and harmonizes the state of mind and the body as a whole. It is also beneficial for the gastrointestinal tract, liver and skin.
How to brew red pagoda correctly?
To do this, you need to take a glass teapot, in which you can observe the process of its opening - this is a very interesting action.
Just before brewing the pagoda, it makes sense to rinse it with boiling water - this will prepare it for brewing. You should use 1 piece for about 200 ml of boiling water. The very first infusion lasts 40-50 seconds, after which the finished brew should be completely poured. All subsequent brews can be carried out a little longer than the previous ones - about 50-70 s. Thus, Pagoda can be brewed 3-5 times, while it gradually changes aroma and taste (opening and closing, so to speak).
