Turkish apricot, cocoa, dried cherry
Nurtured in the rich soils in the mountains of Northern Thailand, this Ruanzhi cultivar tea was crafted by a Chinese tea master. This sweet and creamy tea has been deeply oxidized to coax notes of dried Turkish apricot, chocolate and raisin.
Steep 4g (2tsp) of Thai Ruanzhi in 8oz of 195° F water for 3 minutes and strain. Makes 3 infusions. For Gong fu cha style, steep 1 minute each infusion.
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