MORNING GONGFU
SPECIAL BLEND
RED (BLACK) TEA
ORGANIC
Breakfast tea blend made from high-mountain organic teas from different part of the world. Pure Camellia Sinensis professionally blended with love and passion. Sweet, complex and mellow taste. Made by Andrei Ivanov from AN SHIM TEA.
When properly stored, this tea gets better with time!
AROMA
Nutty, coffee, chocolate
TASTE
Woody, chocolate
AUTHOR: Andrei Ivanov
HARVEST: Spring, 2023
RED (BLACK) TEA
ORGANIC
Breakfast tea blend made from high-mountain organic teas from different part of the world. Pure Camellia Sinensis professionally blended with love and passion. Sweet, complex and mellow taste. Made by Andrei Ivanov from AN SHIM TEA.
When properly stored, this tea gets better with time!
AROMA
Nutty, coffee, chocolate
TASTE
Woody, chocolate
AUTHOR: Andrei Ivanov
HARVEST: Spring, 2023
According to studies, red teas are able to absorb heavy metals and toxins, as well as break them down. Medical experiments show that red tea alkaloids excite the central nervous system, increase concentration and improve mental abilities, which strengthens memory. Alkaloids also stimulate the cardiovascular system and increase heartbeat, thereby accelerating blood circulation. It has a revitalising effect and helps in digestion processes.
Learn more about BIOCHEMISTRY OF A TEA LEAF
Learn more about BIOCHEMISTRY OF A TEA LEAF
Water temperature: 95-100 °C
Amount of tea:
WESTERN WAY : 2-3 g / 250 ml / 2-3 min
EASTERN WAY : 3-5 g / 100 ml / 20 sec x 5
Learn more about TEA BREWING METHODS
Amount of tea:
WESTERN WAY : 2-3 g / 250 ml / 2-3 min
EASTERN WAY : 3-5 g / 100 ml / 20 sec x 5
Learn more about TEA BREWING METHODS
MORNING GONGFU by ANDREI IVANOV
ORIGIN
This blend was born from the idea to create a morning blend that meets all the criteria of traditional breakfast tea, as well as all the needs of 'Gongfu tea' lovers. As a result, this tea can satisfy the most minimal and the highest expectations. Can be brewed both Eastern and Western ways. The tea consists of high-quality loose leaf red (black) tea, blended in specific proportions to provide a rich, multifaceted and complex flavour. Young buds and leaves are processed by experienced tea masters to create a high-quality product. Contains both buds and leaves, which provides delicate sweet notes and a rich, deep taste. Tea reveals itself differently depending on the brewing method.
ORGANOLEPTICS
The aroma of a dry tea leaves has woody base and sweet, coffee, bakery notes. When warmed, the aroma opens up into more woody, nutty, tobacco and chocolate motifs. Rinsed tea leaf radically changes into berries, where the pleasant sourness of blackcurrant harmoniously flows into cherry. The taste is sweet and delicate with pronounced chocolate and berry notes. With longer infusion it turns into bitter dark chocolate. The color of the infusion is clear, and varies from dark amber to coffee. Tea have a long and sweet aftertaste with light notes of smoke and fire. Like a real Gongfu Hong Cha, the tea has rich essential oils, which is reflected in the empty bowl with the sweet aroma of cotton candy, vanilla and wild berries.
GASTRONOMY
This tea can be perfectly brewed and served in a porcelain teaware both Western and Eastern ways. This tea has a beautiful sweet chocolate, nutty fragrance perfect for combining with light chocolate/cacao deserts or being paired with Cognac, Armagnac or Sherry.
This blend was born from the idea to create a morning blend that meets all the criteria of traditional breakfast tea, as well as all the needs of 'Gongfu tea' lovers. As a result, this tea can satisfy the most minimal and the highest expectations. Can be brewed both Eastern and Western ways. The tea consists of high-quality loose leaf red (black) tea, blended in specific proportions to provide a rich, multifaceted and complex flavour. Young buds and leaves are processed by experienced tea masters to create a high-quality product. Contains both buds and leaves, which provides delicate sweet notes and a rich, deep taste. Tea reveals itself differently depending on the brewing method.
ORGANOLEPTICS
The aroma of a dry tea leaves has woody base and sweet, coffee, bakery notes. When warmed, the aroma opens up into more woody, nutty, tobacco and chocolate motifs. Rinsed tea leaf radically changes into berries, where the pleasant sourness of blackcurrant harmoniously flows into cherry. The taste is sweet and delicate with pronounced chocolate and berry notes. With longer infusion it turns into bitter dark chocolate. The color of the infusion is clear, and varies from dark amber to coffee. Tea have a long and sweet aftertaste with light notes of smoke and fire. Like a real Gongfu Hong Cha, the tea has rich essential oils, which is reflected in the empty bowl with the sweet aroma of cotton candy, vanilla and wild berries.
GASTRONOMY
This tea can be perfectly brewed and served in a porcelain teaware both Western and Eastern ways. This tea has a beautiful sweet chocolate, nutty fragrance perfect for combining with light chocolate/cacao deserts or being paired with Cognac, Armagnac or Sherry.
