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Tea from Michal

Tea from Michal

Michal is a similar madman to us. With nearly 20 years in the tea world, and over 10 years of importing what we believe are the best teas from China under the brand Lao Tea. In addition to that, he decided to produce ciders, acquired a vineyard, operates a tea house, is preparing to open a wine bar, and who knows what else. He knows so much about tea, and also about natural wine, that it would probably fill a book. He loves Liu Bao so much that he hardly drinks any other tea.

Just pick the leaves

Bow down!

Eat dirt!

You'll end up with this anyway

Milky way

Liu bye-oh!

We'll gladly drink this on our own

Match ya!

Knockin on Heaven's Door

Nine bows to the red plum, that's how the name of this tea would translate, in the original Jiuqu Hongmei. Red tea, which is produced from the same variety as the more famous dragon well green tea. In case you didn't know what red tea is, it's black tea, which is called red in China. No, it's not for political reasons, but according to the color of the infusion. Anyway, compared to the black teas that most people are familiar with, this is a completely different story, the distinctly sweet fruity taste cannot be compared to the blunt black tea from the teabag. How to handle it? Add boiling water to 5 grams of tea and infuse for 5 minutes. Traditional preparation 7 grams - 100° - 30 s / 10 s / 30 s / keep adding 10-30 s every infusion One package is 50 g , just for completeness.This is simply really earthy stuff, also known as Pu-Erh, specifically shu or dark Pu-Erh. Yeah, this will change your life. You've probably never thought you'd crave something that most people describe as tasting like earth, but it just has its charm. Absolutely uncompromising on digestion and it warms you really well. After a few sips, you'll realize that the taste resembles more of bitter chocolate, nuts, or dried fruit. Don't believe it? Try it out, you won't regret it! And like its green relative in our selection, this elephant's cake is ideal for beginners but also great as a daily choice for those who have already consumed liters of pu-erh. How to handle it? Add boiling water to 7 grams of tea and infuse for 5 minutes, but rinse the tea with boiling water first. Traditional preparation 7 grams - 100° - 40 s / 50 s / 60 s / keep adding 20-30 s each infusion and don't worry, this one is hard to overbrew One package is 100 g pressed tea cake , just for completeness.Sheng Pu-Erh - this is where all tea addicts eventually end up. Try to resist it all you want, but once you've tried everything, you'll realize that shengs are simply love. Michal might disagree; according to him, it's Liu Bao, but we swear by shengs, except for Petr, who hasn't gotten into them yet and claims they're too bitter. This type of tea has an almost infinite history and unfortunately, lately, an almost infinite price increase as well. Specifically, this elephant cake is great for trying out - a reasonable price-performance ratio and fantastic taste. And yes, this tea is pressed, so you'll need to peel off a few grams first. How to handle it? Add 90° water to 5 grams of tea and infuse for 3 minutes, but rinse the tea with boiling water first. Traditional preparation 7 grams - 100° - 10 s / 10 s / 10 s / keep adding 10-30 s each infusion One package is 100 g pressed tea cake , just for completeness.If you find teas bland, then try the Milky Oolong. It's the go-to tea for introducing relatives to quality tea. It's a flavored Taiwanese semi-oxidized tea that tastes completely different from anything else. It has flavors of caramel, fruit, creaminess, simply a sweet treat. While we may only have it occasionally these days, for most people, it's just top-notch. Well, we weren't any different. How to handle it? Add 90° water to 5 grams of tea and infuse for 5 minutes. Traditional preparation 7 grams - 90° - 30 s / 10 s / 30 s / keep adding 10-30 s each infusion One package is 100 g pressed tea cake , just for completenessThis simply has to be here. When it comes to Liu Bao, which is like the refined older brother of shu pu-erh, Michal probably has the best stuff, not just in the Czech Republic. This one is more of a beginner's piece, so we don't scare you off with fancy stuff, but it's still worth it. Unlike pu-erhs, Liu Bao seems lighter to us, a bit less earthy, and more complex in taste. Moreover, this one has matured for several years in special fruitwood chests, which has also influenced its taste. From experience, Liu Bao is great for drinking in the evening because it doesn't kick you as much and tends to calm you down. How about him? Add boiling water to 7 grams of tea and infuse for 5 minutes. Rinse with hot water first. Traditional preparation 7 grams - 100° - 40 s / 50 s / 60 s / keep adding 20-30 s each infusion and don't worry, this one is hard to overbrew One package is 25g of tea, just for completeness.2007 Zhong Cha Big Basket '711045' Competition Grade - this Liu Bao is a different story altogether. Competition-grade pieces are simply always a something different. Only a few kilos were imported, so there isn't much of it, and it goes quickly because we simply like it. Well, okay, we're willing to give you few grams so we're not too greedy. How about him? Add boiling water to 7 grams of tea and infuse for 5 minutes. Rinse with hot water first. Traditional preparation 7 grams - 100° - 40 s / 50 s / 60 s / keep adding 20-30 s each infusion and don't worry, this one is hard to overbrew One package is 25g of tea, just for completeness.Getting ready for a match? Matcha is a slightly different category of tea, you don't infuse it, you whisk it in water or, if you're a bit barbaric, in milk. This Matcha is from one of our favorite Kanayamidori varieties and comes from the Miyazaki region. No, it has nothing in common with the famous director except for the name and the fact that it is also from Japan. This almost radioactive green powder can kick you up a notch, two grams and you glow like Fukushima. What with this? You first pour few milliliters of approximately 60° water in two grams of the powder in just and mix it into a paste. Then add up to 100 milliliters of water at the same temperature and whisk with a special whisk called chasen (on the photo), which you can get in most tea shops and tea shops and soon maybe here too. Qimen Hong Cha is the second red tea in our lineup. This one is a bit different. Roasted over charcoal, it has a distinct chocolatey, nutty flavor with caramel undertones. Kind of like grandma's chocolate cake. But seriously, this is a top-notch tea and one of the best red teas you can find, in other words - fancy stuff. Oh, and lest we forget, Qimen means 'heaven's door.' Pretty cool, huh? How to handle it? Add boiling water to 5 grams of tea and infuse for 5 minutes. Traditional preparation 7 grams - 100° - 30 s / 10 s / 30 s / keep adding 10-30 s every infusion One package is 25 g, just for completeness.
Regular price 255,00 Kč
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