Description

In this version of balhyocha, we have a 40% oxidation level that reveals fruity and still fresh vegetal notes. The ball processing is done entirely by hand and without intense pressure, allowing the leaves to separate easily without breaking. The flavors of this tea change quickly with aging, becoming richer, so we recommend letting it age for a few years.

We recommend infusing it in a gaiwan or small teapot of 100 ml, using 4 grams of leaves, at 85-90°C, with infusions within one minute, adding 20 to 30 seconds after each infusion.