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Crab Feet is a perennial climbing plant that grows parasitically on the trunks and branches of old tea trees over 100 years old. Tea trees, thanks to their extensive root system and wood volume, draw beneficial micronutrients, vitamins, and minerals from the soil. Crab legs, in turn, absorb all these beneficial micronutrients from the tea tree.
Even the ancients considered Pan Sen Jiao a "divine drink," considering it a true treasure. Every tea lover should at least try these crab-leg-like stems once, brewing them separately or adding them to their favorite tea!
When dry, it has a bright, intense aroma, revealing hints of dried herbs baled into a haystack, reconstituted tobacco, and rustic herbal bouquets from attic storage.
Pan Sen Jiao It can be consumed on its own or as an addition to tea. To prepare an infusion, you'll need 3-5 grams of dried stems per 150 ml gaiwan. Brew like regular tea, using water at 85-90°C, allowing for seven full steeps. The first steeping is traditionally not consumed. After washing, the stems reveal a sweet aroma with notes of medicinal herbs and spices found in oriental bazaars.
The taste of Pan Sen Jiao is fresh and assertive, with the sweetness of dried fruits, with notes of candied pumpkin, reconstituted tobacco leaves, warm birch sap and nuances of spices.
The infusion is perfectly clear. The color of birch sap, gradually turning to lemon during later steepings. The aftertaste is light and airy, with hints of candied pumpkin, distinctive oriental spices, and dried herbs.
Crab legs are often used as an addition to Pu-erh tea—just add 2-3 sprigs. This interaction results in a thicker, softer, more aromatic, sweeter tea, with more subtle notes.
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Name in Chinese
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螃蟹脚 |
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Pinyin
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páng xiè jiǎo |
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Translation
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Crab legs |
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Country
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China |
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