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loose leaf green tea
Green tea from the Fuding area of Fujian Province. The name is derived from the slightly curled leaves (Qu) that have occasional tips (Hao). The liquor is pale amber in shade, and the aroma and taste feature umami with a subtle note of lemon.
Preparation guidelines: use 12 g of tea (approx. 5 heaped tsp) for 1 l of water at the temperature of 70-80°C. Allow to infuse for 2-3 minutes. Then strain. Suitable for 3 infusions.
Green tea from the Fuding area of Fujian Province. The name is derived from the slightly curled leaves (Qu) that have occasional tips (Hao). The liquor is pale amber in shade, and the aroma and taste feature umami with a subtle note of lemon.
loose leaf green tea
Green tea from the Fuding area of Fujian Province. The name is derived from the slightly curled leaves (Qu) that have occasional tips (Hao). The liquor is pale amber in shade, and the aroma and taste feature umami with a subtle note of lemon.
Preparation guidelines: use 12 g of tea (approx. 5 heaped tsp) for 1 l of water at the temperature of 70-80°C. Allow to infuse for 2-3 minutes. Then strain. Suitable for 3 infusions.
Green tea from the Fuding area of Fujian Province. The name is derived from the slightly curled leaves (Qu) that have occasional tips (Hao). The liquor is pale amber in shade, and the aroma and taste feature umami with a subtle note of lemon.
Green Gunpowder, in China known as pearl tea, is distinctive for its very fine scent and delicate taste. Suitable for drinking throughout the day, it tastes great chilled with mint.
Green Gunpowder, in China known as pearl tea, is distinctive for its very fine scent and delicate taste. Suitable for drinking throughout the day, it tastes great chilled with mint.
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...
This is an example of a Japanese type Sencha that is increasingly grown on Chinese tea estates. It brews to make a honey-yellow infusion.
This is an example of a Japanese type Sencha that is increasingly grown on Chinese tea estates. It brews to make a honey-yellow infusion.