'I can't believe it's not Honey' - 2014 Aged Chinese White Tea by Kuura Corp.
Delivery
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FAQs
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A popular tea cake in our store, which we tend to sip on all day long as well. It can keep you buzzing and feeling good without the shaky shakes that coffee can do when you've had too many cups, (and keeps hunger at bay on fasting days is our unofficial opinion). Most of these aged Chinese tea's do that - some better than others. x
In Ayden, owner of Kuura Tea Corp's words:
This aged shoumei white tea was picked and pressed in Fujian in 2014, and stored in Guangzhou dry storage since then. Chinese white teas such as this are known for their fragrance and sweetness, and the solid storage and age on this tea lends itself well to those aspects. Thick, smooth, soft, sweet, and soothing. This white tea does well brewed gongfu-style, in a mug, in a big western-style teapot, or boiled/simmered on the stove or in a kettle.
The cakes are 360g, which is the traditional size for tea cakes in China based on Imperial measurements, but a fair bit larger than most of our in-house productions at 200g.
Artwork produced in collaboration with Eroductions.
Brewing instructions:
Use boiling water (100C).
We recommend approx 1g of tea per 15ml of water for Gongfu-style brewing in a teapot or gaiwan. Rinse the leaves once and then brew several times until there is no flavour left.
For Western-style brewing in a larger teapot, use approx. 5g per 100ml of water. You can re-brew the leaves a few times.
To brew direct in a mug, use 1-2g of tea in the bottom of the cup, fill with boiling water, and drink once cool. Re-fill the cup with more water when you've drunk 1/3rd of the tea. Repeat until there is no more flavour left.
To brew Kombucha or Jun - depending on how strong you like it - use 15g for 2 litres. Let steep with your choice of sugar type until a deep rich colour and flavour. Add to your Kombucha starter liquid and mother and brew until slightly effervescent and bottle for a second ferment.