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Chinaloose leaf black tea
Preparation guidelines: Use boiling water in a ratio of 12 g (approx. 5 level teaspoons) per 1 l of water. Leave to infuse for 3 minutes. Then strain. It is possible to prepare 1 infusion.
This tea comes from a southwest provincy of Fujian. Shiny black leaves which are rolled into a form of snail shell are turned into a sweetish, amber-coloured infusion. The taste and aroma is reminiscent of French cognac in combination with caramel.
Chinaloose leaf black tea
Preparation guidelines: Use boiling water in a ratio of 12 g (approx. 5 level teaspoons) per 1 l of water. Leave to infuse for 3 minutes. Then strain. It is possible to prepare 1 infusion.
This tea comes from a southwest provincy of Fujian. Shiny black leaves which are rolled into a form of snail shell are turned into a sweetish, amber-coloured infusion. The taste and aroma is reminiscent of French cognac in combination with caramel.
In Stock The fine, regular leaves produce a dark infusion with a pleasant aroma and slightly smoky, sweet taste.
In Stock The fine, regular leaves produce a dark infusion with a pleasant aroma and slightly smoky, sweet taste.
In Stock Tea from the south-western Yunnan province boasting a mildly fragrant taste and pale infusion.
In Stock Tea from the south-western Yunnan province boasting a mildly fragrant taste and pale infusion.
In Stock The fine, regular leaves produce a dark infusion with a pleasant aroma and slightly smoky, sweet taste.
In Stock The fine, regular leaves produce a dark infusion with a pleasant aroma and slightly smoky, sweet taste.
