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The green leaves with tips result in a pale liquor after infusion, the aroma and taste of which suggest apricot and white grape.
Preparation guidelines: Use 12 g of tea (approx. 7 heaped tsp) for 1 l of water at the temperature of 85°C. Allow to infuse for 3 minutes then strain. Suitable for 1 infusion.
The origins of the Balasun garden hark back to 1871. It is named after a nearby river. The plantation stretches out over hills at altitudes from 360 to 1,375 m above sea level. The green leaves with tips result in a pale liquor after infusion, the aroma and taste of which suggest apricot and white grape.
The green leaves with tips result in a pale liquor after infusion, the aroma and taste of which suggest apricot and white grape.
Preparation guidelines: Use 12 g of tea (approx. 7 heaped tsp) for 1 l of water at the temperature of 85°C. Allow to infuse for 3 minutes then strain. Suitable for 1 infusion.
The origins of the Balasun garden hark back to 1871. It is named after a nearby river. The plantation stretches out over hills at altitudes from 360 to 1,375 m above sea level. The green leaves with tips result in a pale liquor after infusion, the aroma and taste of which suggest apricot and white grape.
A tea of short black leaves with occasional tips, steeping it creates a rich, brown-orange liquor with the aroma and taste of fine dark chocolate and tangerine.
A tea of short black leaves with occasional tips, steeping it creates a rich, brown-orange liquor with the aroma and taste of fine dark chocolate and tangerine.
Tea from the south-western Yunnan province boasting a mildly fragrant taste and pale infusion.
Tea from the south-western Yunnan province boasting a mildly fragrant taste and pale infusion.