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insulated, non-slip, BPA free, reusable glass tea or coffee mugs multifunctional, round, machine washable perfect for gift Origin: Shanxi, China

Type: Shu puer Type: Pressed Place of collection: China Action: Tonic Composition: puer tea. Brewing: By infusion Teapot 100 degrees 10-12 g / l 3-5 min By pouring/steeping Gaiwan, teapot 100 degrees 5-7 g / 150 ml 40 sec + 10 sec each subsequent infusion

A blend of delicious classically aged puer with the taste of a delicate dessert "Chocolate Brownie" will conquer the hearts of true gourmets. The finished tea has a rich creamy chocolate aroma with earthy notes, which over time change to nutty with a hint of caramel and wood. The taste is saturated with chocolate bitterness. The aftertaste is sweet, long, thick and juicy.

Type: Puer Type: Loose Aroma: Vanilla and cherry Taste: Soft, earthy Action: Tonic Ingredients: Puer, flavoring, cherry (2%), vanilla (1%). Brewing Infusion Teapot 100 degrees 12-15 g / l 3-5 min

Type: Shu puer Type: Pressed Place of collection: China Ingredients: puer tea, rice Brewing: By infusion Teapot 100 degrees 6 g / 450 ml 2-3 min By steeping Gaiwan, clay teapot 100 degrees 6 g / 150 ml 20 sec + 10 sec each subsequent infusion

Type: Shu puer Type: Pressed Place of collection: China, Yunnan Province, Menghai County Effect: tones, clears the mind and organizes thoughts Ingredients: puer tea. Brewing: By infusion Teapot 100 degrees 5-7 g / 500 ml 2-3 min By pouring/steeping Clay teapot, gaiwan 100 degrees 7-8 g / 150 ml 20-30 sec

Type: Shu puer Type: Brick Place of collection: Yunnan province, China Aroma: Sweetish, woody and nutty Taste: Woody, nutty-chocolate Action: Invigorates. Tones. Charges with energy Ingredients: puer tea. Brewing: By pouring/steeping Teapot, gaiwan, thermos 100 degrees 7-10 g / 150 ml 5-10 sec

Type: Cliff Oolong Type: Pressed Place of collection: Fujian Province, China Aroma: Spicy, smoky Taste: Velvety-tart, with a subtle sourness. Composition: oolong tea. Brewing: Infusion Teapot 90-95 degrees 3-5 g / 450 ml 1-3 min Steeping Teapot, gaiwan, type 90-95 degrees 5-10 g / 150 ml 45 sec + 10 sec each subsequent steeping