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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 mins. Sieve and serve. Suitable for 3 infusions.
The name of Qu Hao in Chinese translates as “Green White Downy Snail”. It is a springtime green tea that originates in Enshi, Hubei Province. Its leaves, which are carefully plucked in the early spring, are fresh, green and regularly rolled with a high content of silvery buds, producing a light green infusion. The aroma and taste are mellow, and intense and smoothly sweet, respectively, reminiscent of almond milk with a tone of roast chestnut at the close.
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 mins. Sieve and serve. Suitable for 3 infusions.
The name of Qu Hao in Chinese translates as “Green White Downy Snail”. It is a springtime green tea that originates in Enshi, Hubei Province. Its leaves, which are carefully plucked in the early spring, are fresh, green and regularly rolled with a high content of silvery buds, producing a light green infusion. The aroma and taste are mellow, and intense and smoothly sweet, respectively, reminiscent of almond milk with a tone of roast chestnut at the close.
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.
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.
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.
The dark green tea leaves feature silvery tips, which are rolled up into small balls. Infusing it gives a clear, light green infusion, while umami and lemon grass are present in the aroma and taste.
The dark green tea leaves feature silvery tips, which are rolled up into small balls. Infusing it gives a clear, light green infusion, while umami and lemon grass are present in the aroma and taste.