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Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 70-80°C. Pour and leave it to infuse for 2-3 mins. Sieve and serve. Suitable for 3 infusions.
The name of Qu Hao in Chinese translates as “Green White Downy Snail”. It is a springtime green tea that originates in Enshi, Hubei Province. Its leaves, which are carefully plucked in the early spring, are fresh, green and regularly rolled with a high content of silvery buds, producing a light green infusion. The aroma and taste are mellow, and intense and smoothly sweet, respectively, reminiscent of almond milk with a tone of roast chestnut at the close.
Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 70-80°C. Pour and leave it to infuse for 2-3 mins. Sieve and serve. Suitable for 3 infusions.
The name of Qu Hao in Chinese translates as “Green White Downy Snail”. It is a springtime green tea that originates in Enshi, Hubei Province. Its leaves, which are carefully plucked in the early spring, are fresh, green and regularly rolled with a high content of silvery buds, producing a light green infusion. The aroma and taste are mellow, and intense and smoothly sweet, respectively, reminiscent of almond milk with a tone of roast chestnut at the close.
This tea is made from the second growth of shoots that appear on the bushes in the spring. The leaves are rolled and dark green to grey in hue. Infusing them results in a green-yellow liquor with the aroma of slightly sweet, roasted chestnut, a sense which is slowly revealed in its subtle taste.
This tea is made from the second growth of shoots that appear on the bushes in the spring. The leaves are rolled and dark green to grey in hue. Infusing them results in a green-yellow liquor with the aroma of slightly sweet, roasted chestnut, a sense which is slowly revealed in its subtle taste.
This traditional green tea originates in the En Shi mountains of Hubei Province. Harvested by hand in the springtime, infusing the leaves creates a golden liquor with a faintly spicy flavour.
This traditional green tea originates in the En Shi mountains of Hubei Province. Harvested by hand in the springtime, infusing the leaves creates a golden liquor with a faintly spicy flavour.
Although Matcha is the original Japanese ceremonial tea, this premium Chinese variant has great ambitions in terms of taste and influence on the human body. The colour of the infusion is traditional pea green, while its taste is dominated by a distinctive sweetness. It is produced in the traditio...
Although Matcha is the original Japanese ceremonial tea, this premium Chinese variant has great ambitions in terms of taste and influence on the human body. The colour of the infusion is traditional pea green, while its taste is dominated by a distinctive sweetness. It is produced in the traditio...