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South Korea
Infusions: 2
Organicloose leaf semi-fermented tea
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 95°C. Pour and leave it to infuse for 4 minutes. Sieve and serve. Suitable for 2 infusions.
Fabulous Korean oolong from the first harvest originating from the Hannam tea garden. Only a fraction of the Korean tea harvest is manufactured as oolong, marking this out as a real rarity. Black-brown, long, mildly rolled leaves give an ochre infusion. Its taste is full, long-lasting, and borne in tones of c ream and macadamia nut.
South Korea Infusions: 2 Organicloose leaf semi-fermented tea
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 95°C. Pour and leave it to infuse for 4 minutes. Sieve and serve. Suitable for 2 infusions.
Fabulous Korean oolong from the first harvest originating from the Hannam tea garden. Only a fraction of the Korean tea harvest is manufactured as oolong, marking this out as a real rarity. Black-brown, long, mildly rolled leaves give an ochre infusion. Its taste is full, long-lasting, and borne in tones of c ream and macadamia nut.
In Stock This semi-oxidised tea harks from a farm in Fujian Province. Its dark green, curled leaves possess a vegetal fragrance. The taste is compact and pleasantly rounded with a subtle, roasted note.
In Stock This semi-oxidised tea harks from a farm in Fujian Province. Its dark green, curled leaves possess a vegetal fragrance. The taste is compact and pleasantly rounded with a subtle, roasted note.
In Stock The basis for this tea is a fine oolong from a spring harvest in Anxi, Fujian Province. Prior to being dried, a special process originally devised in Taiwan is carried out to flavour the leaves, which then undergo oxidation.
In Stock The basis for this tea is a fine oolong from a spring harvest in Anxi, Fujian Province. Prior to being dried, a special process originally devised in Taiwan is carried out to flavour the leaves, which then undergo oxidation.
In Stock Probably the best known Chinese oolong. As it is brewed, the large, distinctive leaves unfurl to create a honey-coloured liquor with a floral aroma and an orchid-like, smooth, delicate taste. Recommended for lovers of good quality Chinese oolong.
In Stock Probably the best known Chinese oolong. As it is brewed, the large, distinctive leaves unfurl to create a honey-coloured liquor with a floral aroma and an orchid-like, smooth, delicate taste. Recommended for lovers of good quality Chinese oolong.
