Tea pu erh exotic

For all those who love spices, this is your tea: widespread in India, this black tea is a real explosion of fragrances thanks to cardamom, pepper, cloves and cinnamon which make it an excellent drink all year round. Excellent if drunk with the addition of milk, as in its original preparation, but pleasant even if drunk pure.
The Indian tradition requires that it be boiled, boiling the boil 3 times, in water and milk (2 cups of water + 1 cup of milk) with the addition of brown sugar.

Ingredients:

Pu Erh black tea (43%), cinnamon sticks, ginger, green mate, anise, star anise, cardamom, pink pepper, guarana.

• 90/95°
• 3/5g every 250 ml
• 02/03 min. of infusion

Typical of the Chinese province of Yunnan, perhaps the most famous of the fermented teas; it is characterized by its production: in fact, after being collected, the leaves are naturally dried in the sun. There are various types of Pu Erh and the one we propose is called Tuo Cha (沱茶, tuó chá) or bowl-shaped tea and is the result of the process that is carried out after boiling and drying the tea leaves in the sun to then be pressed into this form reminiscent of bird nests. This tea is pressed in the form of a bird's nest. As usual in the Chinese tea tradition, Pu Erh is fermented.
* 25gr correspond to about 3/4 nests of Pu Erh.

Ingredients: Pu Erh nest tea.

• 90/95°
• 1 peace every 250 ml
• 02/03 min. of infusion

Pistachio makes this tea very delicate on the palate. The bitter taste of this Pu-Erh is put out by the pistachio fragrance leaving in the mouth the desire to taste more.

Ingredients: Pu Erh black tea (93%), pistachios, aroma, peony petals.

• 90/95°
• 3/5g ogni 250 ml
• 02/03 min. di infusione

Finally a citrus and fresh tea, refined to be able to taste it freely on hot summer days.

Ingredients: Pu Erh black tea (65%), pieces apple, natural flavor, freeze-dried raspberry pieces, freeze-dried whole raspberries, pink cornflower.

• 90/95°
• 3/5g every 250 ml
• 02/03 min. of infusion