$14.00 – $41.00
Bright and tender with the sweetness of yam and dried Chinese bayberry
Known as black tea in the West, red tea is one of the most commonly produced styles of loose-leaf tea in the world. A well-made red tea by definition is fully fermented – all enzymes exhausted – making it the sweetest, smoothest category. A properly crafted red tea will not be unpleasantly astringent like many associates with a strong black tea. Instead, it’s naturally sweet with a full body and creamy tannins.
Chi Gan means red and sweet, which speaks truthfully of what the tea is. Chi Gan showcases the sophisticated sweetness and unique brightness of high-mountain tea. This red tea is unsmoked and from the same prestige terroir as the famous smoked red tea – Zheng Shan Xiao Zhong (Lapsang Souchong). Chi Gan’s origin is from Yang Zhuang in the historic tea mountain region of Wu Yi Shan, Fujian Province, China. Wu Yi Shan is listed as a UNESCO World Heritage site.
Health benefits: includes Catechins and Epicatechins which are antioxidants. These compounds belong to a group of plant chemicals called Flavonoids. This red tea is rich in polyphenols, a natural antioxidant. The amino acid L-Theanine is also present. Based on the special crafting, the GABA content has been increased which provides added benefits to neurological health. Caffeine is present in Chi Gan.
Glass, porcelain, or clay teaware (gaiwan/teapot) is recommended. Heat the water to 100°C/212°F. First, warm the teacup and gaiwan/teapot. Rinse the tea quickly with hot water and pour out prior to the first steep. This will awaken the tea leaves.
Gaiwan: Use 5g for 100 ml. 1st to 5th steep 3 secs. 6th to 9th steep 7 seconds.
Teapot (glass, porcelain, or clay): Use 5g for 150 ml. Steep for 25 seconds. Add 10 seconds for each additional steep or to your desired taste.