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TONG MU GUAN XIAO CHI GAN HONG CHA
WUYI RED TEA XIAO CHI GAN from TONG MU GUAN
RED (BLACK) TEA
ORGANIC
Tongmuguan, Wuyishan, Fujian, China
Legendary red tea made in a Tongmuguan, Wuyishan, famous for being the birthplace of red tea production and one of the first red teas in the world. Exquisite quality and legendary flavor make this tea one of a kind.
When properly stored, this tea gets better with time!
AROMA
Floral, honey
TASTE
Honey, woody
CULTIVAR: Qi Zhong
ALTITUDE: 1400 m
HARVEST: Spring, 2023
RED (BLACK) TEA
ORGANIC
Tongmuguan, Wuyishan, Fujian, China
Legendary red tea made in a Tongmuguan, Wuyishan, famous for being the birthplace of red tea production and one of the first red teas in the world. Exquisite quality and legendary flavor make this tea one of a kind.
When properly stored, this tea gets better with time!
AROMA
Floral, honey
TASTE
Honey, woody
CULTIVAR: Qi Zhong
ALTITUDE: 1400 m
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: 3-5 grams per 100 ml of water
Brewing method: Gongfu Cha, infusion
Learn more about TEA BREWING METHODS
Amount of tea: 3-5 grams per 100 ml of water
Brewing method: Gongfu Cha, infusion
Learn more about TEA BREWING METHODS
XIAO CHI GAN HONG CHA from TONG MU GUAN
ORIGIN
This red tea is produced in the vicinity of Tongmu village. The village is located in the Wuyishan Nature Reserve, which is recognized as an intangible cultural heritage and inscribed by UNESCO on the World Natural and Cultural Heritage List. Wuyishan is an ideal place to grow tea. The volcanic limestone soil in the mountains of WuYi contains the perfect combination of minerals and the deposits necessary for growing tea bushes, as well as the indispensable sun and rain. But one thing is scientific information about the soil and the environment, another is the almost tangible power of the spirit of the Wuyishan mountains. The excellent and incomparable soil, climate and energy of the WuYi mountains are reflected in the taste and aroma of rock tea.
Famous for its exceptional rock wulong tea this is the birthplace of Chinese red tea. Hong Cha appeared in Fujian due to the ban on the production of pressed tea. The monks of the Wuyishan, who made the best tea cakes, tried to start the production of loose leaf tea by analogy with Anhui green tea. However, due to the lack of experience in the production of a new type of tea, the leaves got a red hue during prolonged fermentation and roasting. Later the technology was improved and the production of red tea started.
ORGANOLEPTICS
This tea is made from young spring tea leaves carefully processed into fragrant and sweet piece of art! Dry tea leaves have a sweet floral, honey, nutty fragrance. After warming up aroma develop into bakery notes with woody and salty caramel nuances. The taste is sweet and tender with honey, floral and dried fruits. Long-lasting sweet and warm aftertaste. Very aromatic tea with smooth, creamy texture. Empty cup is full of honey sweet notes. Complete Umami experience no many red teas can compete with!
Discriminating, fragrant and deep.
This red tea is produced in the vicinity of Tongmu village. The village is located in the Wuyishan Nature Reserve, which is recognized as an intangible cultural heritage and inscribed by UNESCO on the World Natural and Cultural Heritage List. Wuyishan is an ideal place to grow tea. The volcanic limestone soil in the mountains of WuYi contains the perfect combination of minerals and the deposits necessary for growing tea bushes, as well as the indispensable sun and rain. But one thing is scientific information about the soil and the environment, another is the almost tangible power of the spirit of the Wuyishan mountains. The excellent and incomparable soil, climate and energy of the WuYi mountains are reflected in the taste and aroma of rock tea.
Famous for its exceptional rock wulong tea this is the birthplace of Chinese red tea. Hong Cha appeared in Fujian due to the ban on the production of pressed tea. The monks of the Wuyishan, who made the best tea cakes, tried to start the production of loose leaf tea by analogy with Anhui green tea. However, due to the lack of experience in the production of a new type of tea, the leaves got a red hue during prolonged fermentation and roasting. Later the technology was improved and the production of red tea started.
ORGANOLEPTICS
This tea is made from young spring tea leaves carefully processed into fragrant and sweet piece of art! Dry tea leaves have a sweet floral, honey, nutty fragrance. After warming up aroma develop into bakery notes with woody and salty caramel nuances. The taste is sweet and tender with honey, floral and dried fruits. Long-lasting sweet and warm aftertaste. Very aromatic tea with smooth, creamy texture. Empty cup is full of honey sweet notes. Complete Umami experience no many red teas can compete with!
Discriminating, fragrant and deep.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION