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Fo Shou Hong Cha Bing: A Unique Taiwanese Pressed Red Tea Fo Shou Hong Cha Bing, or "Hand of Buddha" Red Tea, is crafted from the Foshou big leaf variety, a cultivar with roots tracing back 300…
€12.00 – €140.00
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The tea
Fo Shou Hong Cha Bing, or "Hand of Buddha" Red Tea, is crafted from the Foshou big leaf variety, a cultivar with roots tracing back 300 years to Fujian, China. Named after the citrus fruit "Buddha's Hand," this tea reflects the size and grandeur of its leaves, pressed into a 300g cake for a unique tea experience.
The tea
Appearance: Large, well-oxidized leaves pressed into an elegant 300g cake.
Aroma: A complex bouquet featuring fruits, forest berries like blueberries and goji, and ground spices. A strong and slightly spicy aroma captivates the senses.
The tea
Infusion:
The infusion is delicate, contrary to the bold aroma of the leaves.
Sweet with a light bitterness reminiscent of berry seeds and citruses.
A hint of acidity and spiciness adds depth to its character.
Aromas and Taste:
A medley of dark forest berries such as blueberries, blackberries, blackcurrant, and chokeberry.
Notes of plum in chocolate and ground spices, balanced by a refreshing citrusy finish and a lingering aftertaste.
Consistency: Smooth and slightly thick, perfect for a refined tea experience.
The tea
Origin: Taiwan
Cultivar: Foshou “Hand of Buddha” variety
Your first brew
Temperature: 96°C
Tea-to-Water Ratio: 5–6g per 250ml
Steeping Times:
First infusion: 1.5 minutes
Second infusion: 2 minutes
Third infusion: 3 minutes
Your first brew
Temperature: 96°C
Tea-to-Water Ratio: 5–6g per 100ml
Steeping Process:
First Infusion: Brew for 40 seconds.
Subsequent Infusions: Add 20 seconds for each additional steeping.
The tea
This tea is a masterful balance of sweet, fruity, and spicy notes, with a refined character that evolves with every infusion.
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