Japanese Tang Xin Grade A Abalone 18~20 Heads #666 Astragalus Root and other stages

and other stages

full mouth-feel

8oz / 110ml Temperature： 212℉ /100℃ 212℉ /100℃ Tea Quantity： 5g  8g  Brewing time:  2-3 mins 12 steps: rinse

[Traditionally ganoderma is slow cooked at low heat for at least 10 hours to make a water extract

The preparation takes several days of soaking

Japanese Tang Xin Grade A Abalone 18~20 Heads #666 Astragalus Root and other stagesJapanese Tang Xin Grade A Abalone (18~20 Heads) Harvested from Japans cold, nutrient rich coastal waters, these 1820 head Grade A abalones undergo a 79 year slow growth cycle, developing an iconic tang xin (jelly like core) that defines luxury dried abalone. The 1820 heads designation means 18 to 20 abalones per catty (500g), offering an ideal balance of size, texture, and value for both gourmet dining and gifting. Distinctive Appearance Each dried