Description

This balhyocha has an oxidation level very close to that of a red tea, but its processing remains traditional with a final roasting that makes it very “chocolatey.” Stunning leaves and an enveloping, irresistible liquor make it a true delight that creates addiction. This tea presents two souls: a sweet one with cocoa notes, followed by a roasted vegetal part, making it very suitable for food pairings.

We recommend infusing it in a 300 ml porcelain teapot, using 6 grams of tea and water at 90°C for about 1 minute. Alternatively, you can use 4 grams in a 120 ml gaiwan with infusions of 30 to 50 seconds.