✨ Taste:

Soft, dense and balanced.
Hints of dark chocolate, cocoa, caramel, and sometimes a light hint of dried fruit and rye crust. No bitterness, no acidity.

✨ Aftertaste:

Clean, sweet, warm.
Long-lasting, with a soft depth and a pleasant caramel sweetness.

✨ Effect:

Cha Gao provides a smooth, relaxing state with a slight warming sensation.
Relieves stress, clears the head, helps to focus.
It tones more gently than sheng puer, but more noticeably than classic shu.
Comfortable both during the day and in the evening (individually).

✨ Raw materials:

The paste is made using a long-term extraction method from high-quality raw materials:
large-leaf pu-erh, mature leaves and buds of old tea trees.
Only fractions with a high content of tea oils are used.

✨ Origin:

China, Yunnan Province - the region where Cha Gao is historically created.
Traditional technology used in Menghai and Xishuangbanna.

✨ Brewing method:

1. Proportions:
0.3–0.5 g of paste per 100 ml of water
(one "pea" ≈ 0.3–0.4 g)

2. Water:
90–98 °C

3. Preparation:
There is no need to rinse - the paste dissolves completely and does not produce dust.

4. Brewing:

• 1-2 seconds, fast dissolution.

• Then hold for 5-10 seconds in each pour.

• Gives 10-15 infusions, depending on volume and concentration.

5. For the thermos:
1 pea per 300–500 ml, water 95–98°C.

THE PRICE OF 5 EUROS IS FOR 20 PIECES.