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Green tea originating in Guizhou Province. The leaves are harvested across mountains of 1,100 m in height, often veiled in mist and clouds, hence the name of the tea. The dark green leaves with silvery tips are rolled into small balls, giving a bright green infusion. The aroma is one of malted chestnut, and its distinctive taste is reminiscent of walnut, which at the close transforms into the sweetness of cane sugar.
Preparation guidelines: Bring the water to the boil and then let it cool down to 70° C. Use 12 g of tea (approx. 5 heaped tsp) for 1 litre of water. Allow to infuse for 3 minutes. Strain and serve. Suitable for 2 infusions.
Green tea originating in Guizhou Province. The leaves are harvested across mountains of 1,100 m in height, often veiled in mist and clouds, hence the name of the tea. The dark green leaves with silvery tips are rolled into small balls, giving a bright green infusion. The aroma is one of malted chestnut, and its distinctive taste is reminiscent of walnut, which at the close transforms into the sweetness of cane sugar.
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Green tea originating in Guizhou Province. The leaves are harvested across mountains of 1,100 m in height, often veiled in mist and clouds, hence the name of the tea. The dark green leaves with silvery tips are rolled into small balls, giving a bright green infusion. The aroma is one of malted chestnut, and its distinctive taste is reminiscent of walnut, which at the close transforms into the sweetness of cane sugar.
Preparation guidelines: Bring the water to the boil and then let it cool down to 70° C. Use 12 g of tea (approx. 5 heaped tsp) for 1 litre of water. Allow to infuse for 3 minutes. Strain and serve. Suitable for 2 infusions.
Green tea originating in Guizhou Province. The leaves are harvested across mountains of 1,100 m in height, often veiled in mist and clouds, hence the name of the tea. The dark green leaves with silvery tips are rolled into small balls, giving a bright green infusion. The aroma is one of malted chestnut, and its distinctive taste is reminiscent of walnut, which at the close transforms into the sweetness of cane sugar.
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This tea is renowned for its elegant, long, flat green leaves, smooth flavour and fine aroma. The infusion is yellow and has a mildly sweet taste in the background.
This tea is renowned for its elegant, long, flat green leaves, smooth flavour and fine aroma. The infusion is yellow and has a mildly sweet taste in the background.
Originating from a Taiwanese farm in Fujian, it is produced by rolling selected leaves tightly to form large pellets. As the little nuggets of leaf absorb water and slowly uncurl, they create a strong, dark green infusion with a memorable aroma and slightly grassy flavour, which is pleasantly bit...
Originating from a Taiwanese farm in Fujian, it is produced by rolling selected leaves tightly to form large pellets. As the little nuggets of leaf absorb water and slowly uncurl, they create a strong, dark green infusion with a memorable aroma and slightly grassy flavour, which is pleasantly bit...
Green tea has been produced for over 1,700 years in Yunnan Province. An infusion of this example is highly fragrant and has a pleasantly smooth taste.
Green tea has been produced for over 1,700 years in Yunnan Province. An infusion of this example is highly fragrant and has a pleasantly smooth taste.