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Kenya
Infusions: až 7loose leaf green tea
Preparation: Pour the tea with water at a temperature of 80 °C in a ratio of 12 g per 1 liter. Allow to infuse for 3 minutes. Then strain. Up to 7 infusions can be prepared.
Discover a unique tea experience with Kenya Michimikuru Yellow Tea – a rare yellow tea carefully selected for the exclusive Salon de Thé collection. This exceptional tea comes from the Michimikuru garden in Kenya, located in the fertile highlands along the slopes of Mount Kenya. Kenya Michimikuru Yellow Tea is a true treasure for discerning tea lovers.
Kenya Infusions: až 7loose leaf green tea
Preparation: Pour the tea with water at a temperature of 80 °C in a ratio of 12 g per 1 liter. Allow to infuse for 3 minutes. Then strain. Up to 7 infusions can be prepared.
Discover a unique tea experience with Kenya Michimikuru Yellow Tea – a rare yellow tea carefully selected for the exclusive Salon de Thé collection. This exceptional tea comes from the Michimikuru garden in Kenya, located in the fertile highlands along the slopes of Mount Kenya. Kenya Michimikuru Yellow Tea is a true treasure for discerning tea lovers.
In Stock Tamaryokucha is a type of Japanese tea produced in the pan-fired method common in China, lending the dried leaves a spiral shape. Originating in the Goto part of Nagasaki Prefecture, the tea infuses to make a liquor light green in hue, while the taste and aroma are indicative of foam on fresh fro...
In Stock Tamaryokucha is a type of Japanese tea produced in the pan-fired method common in China, lending the dried leaves a spiral shape. Originating in the Goto part of Nagasaki Prefecture, the tea infuses to make a liquor light green in hue, while the taste and aroma are indicative of foam on fresh fro...
In Stock 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.
In Stock 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.
