PLN58.00It is a rare Japanese tea, produced according to the secret Edo-era method only in the Kochi Prefecture. During the two-stage fermentation process (stage I - mold, stage II - lactic acid bacteria), it gains outstanding health properties (supports digestion, dissolves cholesterol, reduces allergy, prevents asthma).Pressed ripe leaves (twigs can reach up to half a meter!), Cut into squares of about 3x3 cm, are placed on rice mats to dry in the sun. Historically, Goishicha has been an ingredient of chagayu (Japanese rice porridge with tea), recently it has been brewed like regular tea. The infusion is sour like pickles, refreshing when cold.Brew:
3g (1 stone) / 350ml
96 degrees C (you can also cook)
4-5 minutes (boil up to 10 minutes)
3-4 brews (boiling 1 time)
A tea of Chinese Emperors, from Yunnan Province. Famous for its medicinal attributes.
Lowers the fat levels within the organism, regulates cholesterol levels and improves digestive processes, therefore it is known as a slimming tea. Gives off a "dense", dark-brown infusion with an earthy taste.
Also known as Xiao Toucha. Carefully selected Pu Erh leaves are pressed into a nest form, reminiscent of a hornet nest. Gives off an intensive, sweet infusion and a well-balanced, delicate taste. Each one is packaged into white tissue-paper.
Ten-year high-class Pu Erh from the Chinese province of Yunnan. This delicate Shu Pu Erh will not disappoint lovers of this type of tea with its classic and mature taste, in which you can feel a slight suggestion of sweet and spicy notes. Perfect for brewing several times.
Carefully selected Pu-Erh leaves are pressed into a nest form, reminiscent of hornet nests. Gives off an intensive, sweet infusion and a well-balanced, distinct taste. Improves digestion and regulates cholesterol levels within blood, as well as lowering fat levels within the organism. Mass of a single nest: 100g. Origin: Jing Mai, Si Mao, Yunnan - processed in 4'2017