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Infusions: 2Green 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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China Infusions: 2Green 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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Last 2 pieces The green equivalent of the popular and earthy Pu Erh tea from Yunnan Province.
Last 2 pieces The green equivalent of the popular and earthy Pu Erh tea from Yunnan Province.
In Stock This green tea originates in the Simao part of Yunnan Province. It is highly popular with locals, who drink it on a daily basis. Its dark green, slightly curled tea leaves result in a pale green infusion. The taste and aroma are suggestive of prune with a subtly smoky edge.
In Stock This green tea originates in the Simao part of Yunnan Province. It is highly popular with locals, who drink it on a daily basis. Its dark green, slightly curled tea leaves result in a pale green infusion. The taste and aroma are suggestive of prune with a subtly smoky edge.
In Stock 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.
In Stock 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.
