The beneficial effects of this select green tea from Hunan Province on the digestion of mutton fat were discovered by strict Muslims in the northern province of Xinjian long ago. This tea appears now on the Dobra Tea-room as a kind of symbol of the encounter between cultures. We recommend drinking it with a “mature” sausage.
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Put 5-7g (1 tea scoop) of the tea – three finger’s worth – into the Chinese pot with a lid (Gai Wan), from which this high quality tea is traditionally drunk to set off its aroma, the beauty of the tea leaves and last but not least its flavor. Pour in water no hotter than 75-80°C (165-175 F), left to cool slightly after boiling. After one minute it is ready to drink. We serve this tea with extra hot water in a ceramic pot on a burner for further infusions.