Product is no longer available
Availability date:
loose leaf green 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 80°C. Pour and leave it to infuse for 3 mins. Sieve and serve. Suitable for 3 infusions.
This green tea is a typical example of a tea from Hubei Province. It is made from the first downy leaves that grow, lending it a distinctive character. After brewing, the dark green leaves create a pale green infusion, the taste and aroma of which primarily feature umami and young hazelnut. The flavour gradually develops into tones of cream and vanilla.
loose leaf green 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 80°C. Pour and leave it to infuse for 3 mins. Sieve and serve. Suitable for 3 infusions.
This green tea is a typical example of a tea from Hubei Province. It is made from the first downy leaves that grow, lending it a distinctive character. After brewing, the dark green leaves create a pale green infusion, the taste and aroma of which primarily feature umami and young hazelnut. The flavour gradually develops into tones of cream and vanilla.
Green tea has been produced for over 1,700 years in Yunnan Province. An infusion of this example is highly fragrant and has a pleasantly smooth taste.
Green tea has been produced for over 1,700 years in Yunnan Province. An infusion of this example is highly fragrant and has a pleasantly smooth taste.
This green tea is one of the best to come from Jixi County in China’s Anhui Province. Only the uppermost buds with two leaves are harvested for it. Dark in hue with silvery tips, the leaves are rolled up into balls. They infuse to create a clear, light green liquor with the aroma and taste of lem...
This green tea is one of the best to come from Jixi County in China’s Anhui Province. Only the uppermost buds with two leaves are harvested for it. Dark in hue with silvery tips, the leaves are rolled up into balls. They infuse to create a clear, light green liquor with the aroma and taste of lem...
This tea is made from the second growth of shoots that appear on the bushes in the spring. The leaves are rolled and dark green to grey in hue. Infusing them results in a green-yellow liquor with the aroma of slightly sweet, roasted chestnut, a sense which is slowly revealed in its subtle taste.
This tea is made from the second growth of shoots that appear on the bushes in the spring. The leaves are rolled and dark green to grey in hue. Infusing them results in a green-yellow liquor with the aroma of slightly sweet, roasted chestnut, a sense which is slowly revealed in its subtle taste.