This size is actually a double serving one, according to the Turkish standards, but bear in mind that outside Mainland Turkey, Turkish Coffee cups are a little bigger. So for most of the world, this size would be the standard single one.

Type: Shu puer Type: Pressed Composition: puer tea. Place of collection: Yunnan, China Aroma: Woody-spicy, with a slight resinous tint Taste: Soft, woody, with notes of hazelnut Brewing: Infusion Teapot 100 degrees 5 g / 0.5 l 2-3 min By pouring Teapot, gaiwan 100 degrees 8-10 g / 150 ml 5-10 sec

Type: Shu puer Type: Pressed brick Place of collection: Yongde County, Yunnan Province, China Aroma: Spicy-woody. nutty Taste: Chocolate-woody, mineral Effect: Improves mood, tones Ingredients: puer tea. Brewing: Infusion Teapot 100 degrees 5 g / 0.5 l 2-3 min By pouring Teapot, gaiwan 100 degrees 7-10 g / 150 ml 5-10 sec

Type: Shu puer Type: Instant Place of collection: China Effect: Tones and gives strength Ingredients: puer tea. Brewing Infusion Teapot, thermos 100 degrees 1 g / 0.5 l 3-4 min

Type: Sheng puer Type: Pressed Place of collection: Yunnan, China Aroma: Floral-smoky Taste: Soft, with a slight bitterness Ingredients: puer tea. Brewing: By pouring Teapot, gaiwan 100 degrees 7-9 g / 150 ml 5-10 sec

Type: Puer Type: Shu Place of collection: China Effect: Invigorates and tones Composition: Puer tea. Brewing: By infusion Teapot 100 degrees 3-5 g / 450 ml 3-5 min By pouring Clay teapot, gaiwan 100 degrees 5-7 g / 150 ml 20 - 60 sec

Type: Oolong Place of collection: Fujian, China Aroma: Sweet floral-vanilla Taste: Floral, with hints of apricot and apple Effect: Relaxes, relieves fatigue Ingredients: oolong tea, osmanthus. Brewing: Infusion Teapot 85-90 degrees 10-12 g / l 1-3 min By Pouring Teapot, gaiwan 85-90 degrees 5-7 g / 120 ml 15-60 sec

Type: Red tea Place of collection: Yunnan Province, China Aroma: Spicy aroma with notes of red berries Taste: Soft, honey, bread Action: Warming, tonic. Composition: Dian Hong Jin Luo (red tea). Brewing: Infusion Glass teapot 80-90 degrees 10-12 gr./l. 2-3 min. Pouring: Teapot, gaiwan 80-90 degrees 7-8 gr./150 ml. 7-30 sec.