Description
Sichuan and Tibetan Tea Workshop
Origin: Meng Mountain, Ya’an, Sichuan Province Tea Blog
Harvest time: 2021 spring
Material: tender shoots
Method:
use purple-clay or porcelain teawares to brew 3-4 rounds at 90-95℃, tea:water 1:18
- dry tea strips are tight and slender, densely covered with golden hair, lustrous pitch-balck color
- thick and bright red tea soup
- clean and fresh, and orange candy fragrances
- mellow and thick, fresh and brisk tastes
- wet tea is consistent red, soft and thick
Introduction:
Chuanhong, Sichuan Kungfu black tea is characterized by early production season, tender picking and meticulous workmanship. Sichuan black tea is famous for its early production season, tender picking, meticulous workmanship, tight and fine strips, dark color, fresh aroma, mellow taste, red and bright soup color, and even red leaves. It won high praise in London and other international markets in the 1950s, and won the world food Gold Award in 1985. Good reputation, it is selling well in Europe, the United States, Australia, Africa…
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