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China
Infusions: 2-3Preparation guidelines: Allow 1 teaspoon of tea for each 2 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 80°C. Pour and leave it to infuse for 3 minutes. Sieve and serve. Suitable for 2-3 infusion.
Yellow tea from Huoshan region in Anhui Province. The popularity of yellow tea dramatically picked up under the Ming dynasty, when the best examples served as tax payments to the emperor. Its long, thin leaves offer a pale, green-yellow infusion pleasantly sweet in aroma. In taste, it initially boasts a subtle grassy note with umami, which transforms into the sweetness of ripening pear at the close.
Medium
China Infusions: 2-3Preparation guidelines: Allow 1 teaspoon of tea for each 2 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 80°C. Pour and leave it to infuse for 3 minutes. Sieve and serve. Suitable for 2-3 infusion.
Yellow tea from Huoshan region in Anhui Province. The popularity of yellow tea dramatically picked up under the Ming dynasty, when the best examples served as tax payments to the emperor. Its long, thin leaves offer a pale, green-yellow infusion pleasantly sweet in aroma. In taste, it initially boasts a subtle grassy note with umami, which transforms into the sweetness of ripening pear at the close.
Medium
In Stock A rare yellow tea, which was much sought after in the Ming and Qing dynasties. It is said that the production method was long lost but rediscovered again in the 1970s. The many awards it has received are testament to its premium quality.
In Stock A rare yellow tea, which was much sought after in the Ming and Qing dynasties. It is said that the production method was long lost but rediscovered again in the 1970s. The many awards it has received are testament to its premium quality.
In Stock A rare yellow tea, which was much sought after in the Ming and Qing dynasties. It is said that the production method was long lost but rediscovered again in the 1970s. The many awards it has received are testament to its premium quality.
In Stock A rare yellow tea, which was much sought after in the Ming and Qing dynasties. It is said that the production method was long lost but rediscovered again in the 1970s. The many awards it has received are testament to its premium quality.
In Stock Bancha is distinctive for its rich taste that gradually spreads within the mouth. This variety’s name of Arashiyama translates as “stormy mountains”. The sweetish flavour it initially shows gives way to a pleasantly bitter tone at the close that is reminiscent of young walnut.
In Stock Bancha is distinctive for its rich taste that gradually spreads within the mouth. This variety’s name of Arashiyama translates as “stormy mountains”. The sweetish flavour it initially shows gives way to a pleasantly bitter tone at the close that is reminiscent of young walnut.
