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Blog Länggass-Tee
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Da Tuan Huang Cha
Very interesting yellow tea made in the classic way, pressed into a large ball and thus roasted over charcoal and finally dried. We break open the big lumps and pack off 50g. The tea was fermented three times using traditional menhuang (sultry/sticky yellowing) and charcoal roasted three times. Datuancha is in the tradition of the craftsmanship of the great masters of the Buddhist monasteries.
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