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Traditional green tea plucked in the En Shi mountains of Hubei province. Hand-picked in the spring, its golden infusion boasts a faintly spicy flavour.
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 minutes. Sieve and serve. Suitable for 3 infusions.
Traditional green tea plucked in the En Shi mountains of Hubei province. Hand-picked in the spring, its golden infusion boasts a faintly spicy flavour.
Medium
Traditional green tea plucked in the En Shi mountains of Hubei province. Hand-picked in the spring, its golden infusion boasts a faintly spicy flavour.
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 minutes. Sieve and serve. Suitable for 3 infusions.
Traditional green tea plucked in the En Shi mountains of Hubei province. Hand-picked in the spring, its golden infusion boasts a faintly spicy flavour.
Medium
Green leaf tea from the Chinese province of Hubei. Its liquor is pale in colour and rich in taste.
Green leaf tea from the Chinese province of Hubei. Its liquor is pale in colour and rich in taste.
The dark green to greyish colour of the rolled teas produce a green-yellow infusion. Its aroma is reminiscent of sweetly roasted chestnut, the taste is gently sweetish and gradually develops into delicate nutty tones.
The dark green to greyish colour of the rolled teas produce a green-yellow infusion. Its aroma is reminiscent of sweetly roasted chestnut, the taste is gently sweetish and gradually develops into delicate nutty tones.