China Kekecha
Presentation: Yellow tea is traditionally only half or partially fermented, comparable to Oolong tea. During the production, the tea master has to apply an instinctive sensation in order to stop the oxidation process at exactly the right time. Due to its stimulating effect and many pleasurable qualities, the consumption of this tea has remained a privilege for Buddhist monks for a long time.
Tasting : Our quality has an open, multi-colored leaf in bronze, gold-green and green tones, similar to Pai Mu Tan. The color of the mug offers a unique kaleidoscope of apricot colors. The taste is adorned with a hint of papaya and underlying spice over a sweet flavor.
Presentation
Yellow tea is traditionally, only partially fermented, comparable to Oolong tea. During production, the master craftsman must apply instinctively to stop the oxidation process at exactly the right time. Due to its stimulating effect and many pleasurable qualities, drinking this tea has remained a privilege for Buddhist monks for a long time.
Tasting
Our quality has a long, open, multicolored leaf in bronze, golden-green, green tones as well as some wonderful buds with yellow or sometimes pink fluff. The tasse offers a unique kaleidoscope to the colors of abricots. The taste with hints of papaya and underlying spices on a sweet flavor.
Technical sheet
Recommended preparation: Zhong, Glass, small teapot
Preferred teapot: Porcelain or glass
2 à 3g - T°60 à 70°C - 20 à 30 cl
Duration: 4 minutes in a classic teapot - 2 minutes in Gaïwan