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loose leaf green tea
Tamaryokucha is a type of Japanese tea produced in the pan-fired method common in China, lending the dried leaves a spiral shape. Originating in the Goto part of Nagasaki Prefecture, the tea infuses to make a liquor light green in hue, while the taste and aroma are indicative of foam on fresh frothed milk.
Preparation guidelines: use water at the temperature of 70°C at the ratio of 12 g of tea (approx. 4 heaped tsp) per 1 litre of water. Allow to infuse for 1.5 minutes, then strain. Suitable for 4 infusions.
Tamaryokucha is a type of Japanese tea produced through methods typical for China. The tea is steamed and then dried in hot air inside a revolving drum, thereby subtly curving or curling the leaves. Originating from the Goto islands in Nagasaki Prefecture, the leaves infuse to make a liquor light green in hue, while the taste and aroma are indicative of foam on fresh frothed milk .
Medium
loose leaf green tea
Tamaryokucha is a type of Japanese tea produced in the pan-fired method common in China, lending the dried leaves a spiral shape. Originating in the Goto part of Nagasaki Prefecture, the tea infuses to make a liquor light green in hue, while the taste and aroma are indicative of foam on fresh frothed milk.
Preparation guidelines: use water at the temperature of 70°C at the ratio of 12 g of tea (approx. 4 heaped tsp) per 1 litre of water. Allow to infuse for 1.5 minutes, then strain. Suitable for 4 infusions.
Tamaryokucha is a type of Japanese tea produced through methods typical for China. The tea is steamed and then dried in hot air inside a revolving drum, thereby subtly curving or curling the leaves. Originating from the Goto islands in Nagasaki Prefecture, the leaves infuse to make a liquor light green in hue, while the taste and aroma are indicative of foam on fresh frothed milk .
Medium
Subtly spiced rooibos with a hint of lemon and chocolate.
Subtly spiced rooibos with a hint of lemon and chocolate.
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.
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.
Green tea from Hubei Province in China; infusing it gives rise to a pale, richly tasting liquor.
Green tea from Hubei Province in China; infusing it gives rise to a pale, richly tasting liquor.