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Hu-Kwa Tea

hu-kwa_banner2.jpgThis long leaf tea from the island of Formosa has long been a tea connoisseur’s favorite. Hu-Kwa gains its distinctive flavor and smoky tang from the pine fires over which it is dried. Distinctive with its smoky flavor and aroma, it produces a deep red liquor and mellow cup when brewed. Hu-Kwa tea is recognized around the world as the benchmark for Chinese Lapsang Souchong tea and has been available for almost a century.

Brewing of Hu-Kwa Tea: In order to enjoy the unique flavor of Hu-Kwa we recommend allowing the tea to draw for five and one-half minutes. Stir, and let the tea settle for about one-half minute. Then decant. Hu-Kwa Tea is best appreciated when drunk clear. Milk or too much sugar compromises its delicate flavor. A little cream goes well but sugar should be used sparingly.

We have the pleasure of supplying discriminating tea drinkers with this delicately smoked Lapsang Souchong tea that has been available since 1904.

This long leaf tea from the island of Formosa has long been a tea connoisseur’s favorite. Hu-Kwa gains its distinctive flavor and smoky tang from the pine fires over which it is dried. Distinctive with its smoky flavor and aroma, it produces a deep red liquor and mellow cup when brewed. Hu-Kwa tea is recognized around the world as the benchmark for Chinese Lapsang Souchong tea.

Brewing of Hu-Kwa Tea: In order to enjoy the unique flavor of Hu-Kwa we recommend allowing the tea to draw for five and one-half minutes. Stir, and let the tea settle for about one-half minute. Then decant. Hu-Kwa Tea is best appreciated when drunk clear. Milk or too much sugar compromises its delicate flavor. A little cream goes well but sugar should be used sparingly.




 

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